SINCE. 2004
Chef Francisco J. García
Chef Francisco J. García
Chef Francisco J. García
With more than 20 years of experience, chef Francisco J. García transforms the gastronomy of Monterrey with creativity and excellence. From El Cuadrito tortas to Roma PDB, his career is a celebration of culinary innovation.
With more than 20 years of experience, chef Francisco J. García transforms the gastronomy of Monterrey with creativity and excellence. From El Cuadrito tortas to Roma PDB, his career is a celebration of culinary innovation.
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ABOUT THE CHEF
ABOUT THE CHEF
ABOUT THE CHEF
Chef Francisco J. García
Chef Francisco J. García
Chef Francisco J. García
Chef Francisco J. García
He has 20 years of experience in the food and restaurant industry. He graduated in Business Administration from Tec de Monterrey.
He learned about the industry through trial and error. His first venture was El Cuadrito Tortas, from which he decided to train in kitchens in Monterrey, Mexico City, the United States and Canada.
He has 20 years of experience in the food and restaurant industry. He graduated in Business Administration from Tec de Monterrey.
He learned about the industry through trial and error. His first venture was El Cuadrito Tortas, from which he decided to train in kitchens in Monterrey, Mexico City, the United States and Canada.
It has 20 years of experience in the food and restaurant industry. He graduated in Business Administration from Tec de Monterrey.
He learned about the industry through trial and error. His first venture was El Cuadrito tortas, after which he decided to train in kitchens in Monterrey, Mexico City, the United States, and Canada.
The Gastronomic Return
The Gastronomic Return
The Gastronomic Return
The Gastronomic Return
Back in Monterrey, he created the Sr. Mostaza restaurant, a small place with good music, open only at night, that had an international menu of 20 dishes influenced by Mexican, French, Italian and fusion cuisines.
After a time of research and learning about Spanish cuisine, he opens the Bodegón de Rosas Restaurant/wine bar in 2023, with an offer of tapas, rice, and Spanish-influenced dishes.
Back in Monterrey, he created the Sr. Mostaza restaurant, a small place with good music, open only at night, that had an international menu of 20 dishes influenced by Mexican, French, Italian and fusion cuisines.
After a time of research and learning about Spanish cuisine, he opens the Bodegón de Rosas Restaurant/wine bar in 2023, with an offer of tapas, rice, and Spanish-influenced dishes.
Back in Monterrey, he created the Sr. Mostaza restaurant, a small place with good music, open only at night, that had an international menu of 20 dishes influenced by Mexican, French, Italian and fusion cuisines.
After a time of research and learning about Spanish cuisine, he opens the Bodegón de Rosas Restaurant/wine bar in 2023, with an offer of tapas, rice, and Spanish-influenced dishes.
Back in Monterrey, he created the Sr. Mostaza restaurant, a small place with good music, open only at night, that had an international menu of 20 dishes influenced by Mexican, French, Italian and fusion cuisines.
After a time of research and learning about Spanish cuisine, he opens the Bodegón de Rosas Restaurant/wine bar in 2023, with an offer of tapas, rice, and Spanish-influenced dishes.
Diverse Gastronomic Path
Diverse Gastronomic Path
Diverse Gastronomic Path
Diverse Gastronomic Path
Today he participates in the kitchens of Orson Burgers, specializing in hamburgers, fries, and American munchies, as well as Milk Pizzeria in Monterrey.
After a period of research and learning about Spanish cuisine, he opens in 2023 the Restaurant/wine bar Bodegón de Rosas, with an offering of tapas, rice dishes, and Spanish-influenced dishes.
Today he participates in the kitchens of Orson Burgers, specializing in hamburgers, fries, and American munchies, as well as Milk Pizzeria in Monterrey.
After a period of research and learning about Spanish cuisine, he opens in 2023 the Restaurant/wine bar Bodegón de Rosas, with an offering of tapas, rice dishes, and Spanish-influenced dishes.
Today he participates in the kitchens of Orson Burgers, specializing in hamburgers, french fries, and American munchies, as well as Milk Pizzeria in Monterrey.
After a period of research and learning about Spanish cuisine, he opens in 2023 the Restaurant/wine bar Bodegón de Rosas, offering tapas, rice dishes, and Spanish-influenced dishes.
Innovation and Tradition
In 2024, Roma PDB opens together with the BreAd Bakery, where based on the concept of Bread pizzas, it develops pastas and other Italian-influenced dishes to enjoy in an intimate and at the same time fun atmosphere, and accompanied by our selection of Italian wines and the offering of craft beers in constant evolution.
It also has Kumquat Catering since 2019.
and new projects coming soon. . .
Innovation and Tradition
In 2024, Roma PDB opens along with Panadería BreAd, where based on the concept of Bread's pizzas, it develops pastas and other Italian-influenced dishes to be enjoyed in an intimate and at the same time fun environment, and to be accompanied by our selection of Italian wines and the ever-evolving offer of craft beers.
It also has Kumquat Catering since 2019.
Innovation and Tradition
In 2024, Roma PDB opens together with the BreAd Bakery, where based on the concept of Bread pizzas, it develops pastas and other Italian-influenced dishes to enjoy in an intimate and at the same time fun atmosphere, and accompanied by our selection of Italian wines and the offering of craft beers in constant evolution.
It also has Kumquat Catering since 2019.
and new projects coming soon. . .
+52 8183632342
bread@breadpanaderos.com
© 2024 Roma PDB
All rights reserved
+52 8183632342
bread@breadpanaderos.com
© 2024 Roma PDB
All rights reserved
+52 8183632342
bread@breadpanaderos.com
© 2024 Roma PDB
All rights reserved