Valente Garcia
Butcher
Valente Garcia joined Fine Dining Restaurant Group shortly after he moved to town from his native Tlaxcala, Mexico. Originally working in the kitchen of Rendezvous Bistro, Valente spent time at all the various kitchen stations, quickly becoming an integral part of the restaurant’s culinary team. With plans to open in place, Valente became Bovine & Swine’s first employee, helping chef Joel Tate bring the company’s craft meat visions to life. Now in a management role within Bovine & Swine, Valente oversees the daily production of the complete lineup, in addition to other special craft meat projects for Fine Dining Restaurant Group entities.
