Meet Our New Executive Chef: When Life (and Serendipity) Had Other Plans
After 30 years of running Los Olivos Wine Merchant & Café, we’ve learned that chefs come in all flavors. Some are fiery (okay, most of them), some have egos bigger than our wine selection, and occasionally, just occasionally, you find one who’s simply perfect for your kitchen family.
Enter Chef Alex Garcia.
You know how life sometimes has a funny way of steering you exactly where you need to be, even when you had other plans? That’s Alex’s story. He originally dreamed of being a Marine, but when life handed him a family, his priorities shifted. Then he set his sights on the police force – until a torn ligament said “not so fast.” He even spent a few years in construction, managing a home building project from the ground up (talk about transferable skills!). But the restaurant world kept calling him back, and those connections were too strong to ignore. Turns out, the universe had other plans for our guy.
From Dishwasher to Executive Chef: A Story of Heart and Hustle
The truth is, Alex’s story started way before he picked up his first chef’s knife. As a kid, he learned what real work looks like by helping his parents build their landscaping business. First-generation immigrant work ethic? Yeah, he’s got that in his DNA.
His restaurant journey? Pure Alex. Started as a dishwasher (the most humbling gig in any kitchen, let’s be real) and worked his way up to line cook. Trust us when we say that kind of mobility doesn’t happen because someone likes you – it happens because you earn it.
But here’s where it gets good. Alex’s reputation as that guy who works harder and smarter than anyone else? It opened doors. Other restaurants wanted a piece of that magic. Soon he was overseeing restaurant projects from the ground up, wearing the managerial hat on many occasions – and let me tell you, that hat fits him like it was custom-made.
At one point, Alex even took a detour into construction for a few years, where he managed a complete home build from foundation to finish. (Because apparently mastering just one industry wasn’t enough for this guy!) But those restaurant connections kept calling, and eventually, the food world won him back. Funny how those construction project management skills translate perfectly to running a bustling kitchen, isn’t it?
When Alex gets bored, he doesn’t scroll through his phone – he learns something new. Creates something new. Ask anyone who’s seen him smoke meats (his signature passion) or craft seafood dishes that make locals come back week after week.
Why We’re Over the Moon
Look, we’ve worked with our fair share of “creative geniuses” whose brilliant ideas don’t quite pencil out (sorry, but having the most expensive ceramic plates – and different ones for every dish – just doesn’t work, no matter how fancy it looks). What makes Alex different? Character. Pure and simple.
He’s been our Sous Chef under Chef Brooke, so when Brooke headed to San Francisco, the choice was obvious – Alex was already ready.
What to Expect
Your beloved Los Olivos Café classics? They’re safe and sound. Alex gets it – tradition matters. But he’s also bringing his own flair:
Get ready for some seriously amazing smoked meats (his secret techniques are… well, they’re staying secret)
Local seafood that’ll make you wonder why you ever ate anything else
Continued commitment to our CCOF Certified Organic farm – Alex is thrilled to carry on our farm-to-fork tradition
The kind of dishes that make sense for wine country but still surprise you
From running a seafood establishment to creating menus for a vegan spot with friends, Alex has done it all. But we like to think he’s finally home.
The Bottom Line
We feel like we’ve won the culinary lottery. Alex’s honesty, work ethic, and creativity are exactly what we’ve been looking for.
Welcome to the family, Chef. We’re thrilled to have you.
As the weather starts to cool and you begin to visualize your upcoming holiday plans with friends and family, you may switch up your meals to those involving comforting fruits and vegetables, like butternut squash.
Butternut Squash waiting to be harvested at our Café Farm after growing throughout the warm months.
Even in California, where temperatures are reluctant to let go of the summer warmth and the trees don’t change to quite as many colors as in other parts of the country, we know what the first bowl of rich butternut squash soup or satisfying the craving for our seasonal butternut squash gnocchi (pictured above) can do for the soul.
From Our Farm to Your Fork
At the Los Olivos Wine Merchant Cafė, we love incorporating butternut squash into our fall and winter recipes. It is such a comforting food with abundant versatility. You can find it throughout our menu, from pizzas to salads to a seasonal dessert!
We are big fans of butternut squash. Our Cafė Farm grows around 4 tons every summer! If you didn’t already know, most of the Café’s produce is organically grown on our farm in Los Olivos, CA, just minutes from downtown.
The Sunny Side of Butternut Squash
The Café Farm produces nearly 4 tons of butternut squash every year that makes its way to on our menu nourishing our guests.
The idea of roasted butternut squash, or our butternut squash gnocchi, brings to mind cozy feelings reminiscent of the autumn and winter months. This is only the case with the warm summer months to thank, however. Despite being classified as winter squash, butternut squash plants are annuals grown on a vine in the spring and summer. This is because the plant requires between 75 and 100 days to grow and should be harvested before any frosts arrive. Because of this harvesting period, it is considered a winter squash.
Our farmers plant butternut squash in May and harvest in October, so the squash our guests enjoy eating in the winter months has been growing all summer.
Summer Squash vs. Winter Squash
There are a few distinctions that set summer squash and winter squash apart. Winter squash tend to have thicker skin than summer squash, which makes them last longer. Butternut squash, when stored properly, can last for several months! Summer squash are more tender (think zucchini or yellow squash) and don’t last as long.
Butternut squash is an excellent addition to your plate through the fall and winter months.
Other types of squash of the winter variety include acorn squash, kabocha, Hubbard, and spaghetti squash, with butternut as a popular favorite.
How to Pick the Perfect Butternut Squash
When picking your butternut squash, select one that is moderately heavy for its size and still has its stem intact. The outer skin should be relatively free of soft spots or deep cracks. It is also generally best to choose one with a solid beige color and a matte (not shiny) exterior.
How to Roast Butternut Squash
One of the best ways to cook butternut squash is to roast it. Once roasted, add the versatile squash to your favorite fall and winter recipes (such as soup or pasta) or serve as a side.
According to the U.S. Department of Agriculture website, you should wash your hands and the butternut squash before cooking. One suggested method for washing the squash is with water and a clean brush to scrub the outside. Once washed, you can dry the fruit with a clean cloth or paper towel.
Have you tried our roasted butternut and burrata salad? The squash comes fresh from our own farm!
You do not need to peel the butternut squash before roasting, but you will want to cut the squash in half carefully and remove the seeds. Then, place the squash on a baking sheet cut-side up. To keep the flesh from drying out, lightly oil or butter the cut side of the fruit. Depending on how you will serve the squash, add herbs, salt, spices, sweeteners, and more before putting it in the oven.
Roast the butternut squash for at least 30 minutes until the flesh is tender when pierced with a fork. Let the squash cool once completely baked, then peel the flesh from the skin.
Other methods for cooking butternut squash include baking and boiling. The difference between baking and roasting is the temperature. Roasting the squash requires a higher temperature of 400 degrees or higher, and baking is at a lower temperature of 375 degrees or lower. Roasting is preferred for butternut squash to lock in the flavors by browning the surface. Roasting also carmelizes the natural sugars for a rich butternut squash flavor.
What’s Not to Love About this Fruit?
Although butternut squash is commonly considered a vegetable, the fact that it has seeds classifies it as a fruit. Definitions aside, butternut squash is filling, delicious, and versatile, and we cannot find a reason not to love it!
Our menu is rotated based on the seasonal produce we grow on our cafė farm, so we are excited to bring you these new dishes to enjoy in view of our cozy fireplace. If you’d prefer to take your food home, we highly encourage a pair of warm fuzzy socks to accompany the meal.
Whether dining in or ordering to-go, next time you come by the cafė, check out our updated menu with our delicious and creative seasonal selections that Chef Brooke and the kitchen staff have crafted.
In the heart of Santa Barbara Wine Country, we are the premier wine merchant for California Central Coast wines, from Santa Barbara County to Monterey County, with select vintages from other areas of California’s Wine Country and noteworthy wines from around the world.
We’d love to share wine country musings, events, and special offers with you. No need to worry about getting inundated with emails from us, we only send them about once a month both from the Café and the Wine Merchant.
