Chef Osvaldo Garrido of Capitale - Biography

New York, NY

February 2017

Osvaldo Garrido grew up in the state of Puebla, Mexico, where his grandmother encouraged him to develop an interest in all things food related. When he moved to the United States, Garido started in the hospitality industry as a busboy, and soon realized his aspirations were in the kitchen. He worked his way up from dishwasher to executive chef over the next 10 years. 

In that decade, Garrido gained experience at such establishments as first-wave Williamsburg restaurant Oznot’s Dish, where he learned the spice pantry of the Middle East, and across the country in the Napa Valley, where he worked with Chef Hiro Sone at Michelin-starred Terra. During his year at Terra, Garrido expanded his knowledge of wine and found an appreciation for the simplicity and freshness of the California-style of cooking and working with local ingredients and seasonality. Garrido also worked for such influential chefs as Nuevo Latino pioneer Douglas Rodriguez, and acclaimed New York Chef Jeffrey Zacharian at his lauded restaurant Town. 

Garrido has served as Capitale’s executive chef for the past decade, and, just as his grandmother pushed him, he’s ever curious about different cultures and their cuisines. Garrido has traveled through Europe and North Africa, incorporating his myriad experiences into his food at Capitale.