Evelyn Garcia was born and raised in Houston, Texas.  

Her interest in the culinary field began at a young age.  As the eldest of three siblings, she would cook for her younger brother and sister while her parents worked. During her senior year in high school, she joined the school district Culinary Academy, where she excelled.

After graduation, Garcia traveled to New York and attended the Culinary Institute of America in Hyde Park. During her time at the CIA, Garcia had the opportunity to travel and stage throughout Asia.  During this trip she finally understood what her culinary aspiration entailed. Garcia graduated from the CIA in 2010 with a Bachelor's degree.

Garcia got her first line cook job at Spice Market by Jean Georges; emphasizing on South East Asian cuisine, she fully indulged in everything Spice Market had to offer, while working under Chef Anthony Ricco.

After leaving Spice Market in 2011, Garcia traveled to India for some time. Once back in New York City, Garcia took a job at Masak, Singaporean focused restaurant with Chef Larry Reutens. After working at Masak for over a year, Garcia, felt it was her time and pursued a sous chef position.

Garcia joined Kin Shop as the Sous Chef, under Chef Harold Dieterele, at the end of 2012 till the end of 2014. While at Kin Shop Garcia was able to participate on Food Network's Chopped where she was announced Chopped Champion in the episode title "All Burger Meal".

After leaving Kin Shop, Garcia decided to take two months off to travel throughout South East Asia and stage at some of the best restaurants in Thailand.

Evelyn Garcia once again calls Houston, Texas home.

She is the Chef and Owner of Kin Concepts. Which holds pop ups around the Houston area. She is also the Co-founder of Doyennes Dinner a woman creative collective supper club, and currently the Chef in residency at The Decatur Bar. 

What tasting are you presenting? Why do you think this tasting paves the next wave of food trends?

I’m presenting a BBQ Brisket Roti : crispy roti, 5 spice bbq sauce, turmeric aioli, herbed slaw, braised brisket. This dish represents not only the feature but what Houston is all about. A Melting Pot of cultures and flavors.

What does the future of Asian food look like?

I think a lot of people are intrigued by the different cuisines of Asia and think a lot more not so common cuisines will start to be showcased in the States.

What does celebrating 10 lucky years of LUCKYRICE mean to you?

Excited to participate in Houston's LUCKYRICE because I have been part of it before in NYC. I love Asian Cuisine and love to showcase it to my hometown.

Join Chef Garcia at the LUCKYRICE Night Market of the Future presented by Rémy Martin on Thursday, October 24th, 2019 at The Astorian