Jason Garcia works as the executive chef at Il Forno where he is happily obsessed tending the fire of the pizza spot’s brick oven. Before Il Forno, Jason worked in a variety of notable fine-dining restaurants, including Biga on the Banks, Bohanan’s and Le Rêve. He found his true culinary passion, though, while working at Dough Pizzeria Napoletana.
At Dough, Jason was amazed at how seemingly simple ingredients and combinations could create such great food. From Dough, Garcia worked at a now-closed small Italian restaurant in town where he began experimenting with the pizza oven. Even though Doug Horn, owner of Dough, would never give Jason his exact formula for making his famous Neapolitan pizza, he continued to throw him hints until Jason felt like he had gotten it just right.
Before joining Michael Sohocki’s team at Restaurant Gwendolyn and then Il Forno, Jason was the executive chef at Aroma, a Neapolitan pizza and pasta place in Austin, where he got to showcase his pizza-making talents.
At Il Forno, Jason is most excited about what the casual pizza place is doing for the neighborhood. "We are keeping money in the community,” he said referring to his commitment to buying ingredients locally. He also is thrilled to be curing all of Il Forno’s meats in house, making all the cheese, and of course, working with his beloved pizza oven.