Chef Linda Garcia: 2026 BOSW Chef Series
Chef Linda Garcia was born in Ventura, California, and grew up in San Diego, where she discovered her love for cooking at just eight years old in her grandmother’s kitchen. Watching her abuela cook, she learned that food is about creating connections — a lesson that ignited her culinary journey.
For Garcia, cooking was never simply about following a recipe. It became a masterclass in experimenting with flavors, understanding ingredients and bringing out the full potential of spices. After several years as her abuela’s helper, Garcia began taking the lead at the stove. Her grandmother became her culinary judge and taste tester, and a hug, a kiss and a simple “good job” became Garcia’s highest reward.
That bond formed the heart of Garcia’s culinary identity, which is now inspired by the rich terroir of Valle de Guadalupe wines, aromatic spices and fresh coastal seafood.
Chef Linda Garcia at a glance
Restaurant: Topside Terrace Kitchen & Bar
Location: San Diego, California
Cuisine: Baja-Mediterranean and coastal seafood
Website: topsideterrace.com
Instagram: @topsideterrace
From her abuela’s kitchen to Hotel Republic
Garcia’s first job involved peeling peanuts while preparing capirotada, a traditional Mexican bread pudding. She later became her boss’s assistant, helping prepare tamales, bright salads and roasted turkeys for holiday feasts.
In 2005, Garcia joined Hotel Republic San Diego, formerly the W Hotel. She steadily worked her way through the ranks, from cafeteria cook, banquet cook and lead cook to sous chef and, ultimately, the property’s executive chef.
Throughout her culinary career, Garcia has worked alongside chefs and mentors including Rocio Varela, executive chef at The St. Regis Bahia Beach Resort in Puerto Rico; Percy Oani, executive chef at Humphreys Half Moon Inn in San Diego; and Augie Saucedo, executive chef at Estancia La Jolla Hotel & Spa in San Diego.
Baja-Mediterranean dining above San Diego
Topside Terrace Kitchen & Bar is a day-to-night dining destination and one of downtown San Diego’s vibrant rooftop gathering places, offering cocktails and bites alongside skyline views and a cool coastal breeze.
The menu focuses on Baja-Mediterranean fare that celebrates Garcia’s heritage, coastal techniques and comfort-style cooking. Together, those influences shape Topside Terrace’s vibrant, seafood-forward culinary identity.
Recipe for success
Garcia has worked her way up the culinary ladder over more than two decades while remaining true to her roots. She carries her abuela’s legacy into every dish she creates, giving guests at Topside Terrace Kitchen & Bar an authentic taste of Baja-Mediterranean cuisine.
After more than 20 years as a trusted member of the culinary team at Hotel Republic San Diego, Garcia has made a name for herself in the local community and built a reputation for consistency, reliability and passion.
Chef Linda Garcia’s impact on Southern California’s dining scene
Garcia and her team partner with local farmers and purveyors to source local seafood, farm-fresh produce and regional herbs from Southern California’s year-round harvest and coastal bounty.
By bringing California’s flavors to life through her signature cuisine, Garcia gives guests at Topside Terrace Kitchen & Bar a culinary experience that is distinctively connected to the region.
Signature dishes: Leek-Charred New York Strip Steak and Lobster Tacos
Garcia’s Leek-Charred New York Strip Steak features sea salt, triple-cooked confit potatoes, a hibiscus-ancho red wine reduction and charred herb chimichurri.
Her Lobster Tacos are topped with mango-habanero salsa, shaved cabbage, avocado silk and lime. Both dishes are guest favorites and showcase Topside Terrace Kitchen & Bar’s signature Baja-Mediterranean cuisine.
Explore the 2026 Southwest Chef Series
This profile is part of The Best of the Southwest’s 2026 Southwest Chef Series, celebrating the chefs shaping the future of dining across Arizona, Colorado, New Mexico, Nevada, Utah, Texas and Southern California.
