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Chef Diego Garcia’s Scallops served over delicata squash mole amarillo (a traditional Mexican yellow mole), alongside a squash blossom stuffed with requesón (a soft, fresh Mexican cheese) and epazote, a fragrant Mexican herb. Finished with a petite habanero and guava salad. 👨‍🍳 @chef_diegogarcia @coteandflame 🍽 @rakporcelainusa 🎙 @walkintalkshow #foodpics #chef #WalkinTalkMedia #IbisImages
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Chef Diego Garcia’s fresh take on aguachile. Spanish mackerel paired with xoconostle (sour prickly pear) aguachile, xoconostle cheong, avocado, watermelon radish, and pápalo. Loving the colors on this dish! 👨‍🍳 @chef_diegogarcia @coteandflame 🍽 @rakporcelainusa 🎙 @walkintalkshow #foodpics #chef #WalkinTalkMedia #IbisImages
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Word travels fast, but referrals might get you even further 😅 Every new patient you refer brings you another chance to win a private chef dinner for six, hosted by CÔTE & FLAME and on us! @chef_diegogarcia @coteandflame #referralcontest #feathersoundsmiles
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In the kitchen with Kara & Amber from @hostwithsocca , and Chris @j.v._production_ capturing it all. A good day with a solid crew!
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POV: you host the dinner and actually get to enjoy it. Seasonal menus, cooking, service, and kitchen cleanup. We handle the details, you enjoy your people. Now booking private dinners with CÔTE & FLAME in Tampa Bay. Send “DINNER” with your date + guest count. #TampaPrivateChef #tampa #PrivateDining #tampafoodie #privatechef
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Chef Diego Garcia was in the studio last week, bringing some great flavors and creativity to the table. Here’s a quick look at what he was working on. More photos coming soon!
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Chef Diego Garcia’s story is one of survival, identity and finding a way forward. At 15, he was sleeping in the New York City subway. The kitchen became his way out. Years later, the lessons of those early restaurants, his Mexican roots and the traditions passed down through his family continue to shape the chef, father and business owner he is today. This is a story about much more than food. Chef Diego Garcia: I Had Nothing to Fall Back On. New episode of the Walk-In Talk Podcast.
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A referral experience you’ve never experienced before! We’re partnering with CÔTE & FLAME @coteandflame @chef_diegogarcia to give one lucky winner an unforgettable private dining experience for six, curated by Chef Diego Garcia & his team and brought directly to your home. Here’s how to enter: refer patients to Feather Sound Smiles. The more you refer, the more chances you have to win. Your next referral could be the start of an unforgettable evening with your friends & Family! Feather Sound Smiles × CÔTE & FLAME #feathersoundsmiles #fssfamily
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Chef Diego Garcia’s connection to food began long before he entered a professional kitchen. After his father was deported from New York, his family returned to Mexico, where Diego learned a tradition passed from his grandfather to his father: butchering goats and preparing barbacoa for the mercado. Today, that history continues to shape the way he cooks. For this dish, Diego pairs Spanish mackerel with a bright, fruit-forward xoconostle aguachile, watermelon radish, avocado, pápalo and marigolds. Fatty fish meets acidity, freshness and ingredients deeply connected to Mexican cuisine. “My father passed it down to me, and now I carry that with me.” WITM Studio Partners: 🍽️ RAK Porcelain USA - Professional Professional Perfect Tableware 🧰 Metro Foodservice Solutions Absolute Kitchen Organization ⏲️ TriMark USA Best Kitchen Supplies 🌡️ Testo Instruments - North America Food Safety Management 🌸 Cahaba Club Prettiest Micro Greens 🐗 Shogun Farms Wild Boar Meat 📰 Creative Loafing Tampa Tampa Bay local news #FoodIndustry #Media #Hospitality
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At 15, Chef Diego Garcia was sleeping in the New York City subway. The kitchen gave him another direction. French restaurants, farmers markets, mentors and a growing obsession with ingredients became more than a career. They became a way forward. Today, Diego brings those experiences together with his Mexican roots as chef and owner of Cote and Flame Private Events & Catering in Tampa. “The kitchen really did save me.” From the industry. For the industry. Special thanks to Richard Starke and Olivia Ward from Halperns’​ Steak & Seafood Orlando for supplying the #Scallops for this dish! WITM Studio Partners: 🍽️ RAK Porcelain USA - Professional Perfect Tableware 🧰 Metro Foodservice Solutions Absolute Kitchen Organization ⏲️ TriMark USA Best Kitchen Supplies 🌡️ Testo Instruments - North America Food Safety Management 🌸 Cahaba Club Prettiest Micro Greens 🐗Shogun Farms Farms Wild Boar Meat 📰 Creative Loafing Tampa Tampa Bay local news #FoodIndustry #Media #Hospitality 🎥 Walk-In Talk Media
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Dinner is served. 🍽️✨ A table designed to be savored, one course at a time. • Swordfish with white sweet potato purée & olive tapenade • Corn salad with grilled doughnut nectarines & fresh fennel • Steak finished with a rich Diane sauce • Grilled okra with saffron aioli & roasted red pepper sauce • Rhubarb pie with crème fraîche & fresh strawberries • Strawberry froyo topped with grilled doughnut nectarines & fresh herbs Every plate was built with intention, layering texture, acidity, sweetness, and depth to create an experience that lingers long after the last bite. Now tell me... which course are you reaching for first? 🍓🥩🐟 #DinnerIsServed #Hospitality #PrivateDining #Tablescape
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My creative process starts long before the first course is served. Hospitality isn’t just about food, it’s about intention. Every detail, from the tablescape to the lighting, textures, and atmosphere, shapes how people feel before they ever take their first bite. The setting creates the mood. The mood creates the experience. Because a beautifully curated table isn’t just décor, it’s the beginning of a story your guests get to step into. ✨🍷 Decor by: @adrdecor Tablecloth & linen : @oliviajadeeventlinens Experience by: @coteandflame
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