At 26 years old, Anthony Garcia accomplished what many culinary professionals dream of when he opened the doors of his own restaurant, Tocai in Austin, Texas. The former Four Seasons Hotel sommelier quickly established his Mediterranean-style bistro as the location for great food, service and unique wines. Above all, Tocai was renowned for the hands-on approach of its owner and his ability to match the perfect wine to the guest’s meal. During this period, Sommelier Anthony Garcia personally served some of the world’s top wine professionals, including Peter Weygandt, Caroline Krug, Eric Solomon, Fritz Hasselbach, Robert Eymael, Dan Philips and Leonardo LoCascio.
In late 2001, at the age of 30, Anthony Garcia became the sommelier of Emilia’s, a modern French restaurant, also in Austin, Texas. His dedication in managing the vast wine cellar earned Emilia’s the distinguished Best of Award of Excellence from Wine Spectator in August 2002. In autumn of that year, Sommelier Garcia traveled extensively through the Rheingau, Mosel, and Rheinhessen to visit his favorite vineyards during harvest and study aged Riesling. He was afforded the privilege to taste Rieslings from vintages as old as 1953. He then traveled through France, visiting Alsace, Champagne, Burgundy, the Rhone, the Languedoc, Bandol, Bordeaux, and the Loire. He values this trip not only for the hospitality shown to him by winemakers such as Philippe Foreau, Fritz Hasselbach, Gunter Künstler, and Jean-Marie Fourrier, but also for the opportunity to experience, firsthand, the style of restaurant service he was taught many years ago at the Café at the Four Seasons, not as a part of a corporate standard, but as a dedicated way of life.
In 2003, Anthony Garcia focused on his writing and released Paying Attention: A Guide to Wine with Food. He also began work on his second book, Never Save your Fork: An Insider’s Guide to Restaurant Service, a dining guidebook for the guest.
In August 2009, Anthony Garcia passed the rigorous Court of Master Sommeliers Advanced Examination. In addition to continuing his pursuit of the Court’s Masters Diploma, Anthony enjoys exploring the world of well-crafted cocktails, riding his bicycle and quiet meals at home with his wife Anne.
Paying Attention: A Guide to Wine with Food