Inside Olive & Sea’s New Seasonal Menu With Chef Wilfredo Garcia
Executive Chef Wilfredo Garcia developed an early interest in culinary arts through high school cooking competitions. Born in Nicaragua, he trained at Le Cordon Bleu and went on to build his career across some of South Florida’s leading hotels and resorts.
Today, Garcia leads the kitchen at Olive & Sea, located adjacent to the Hilton Fort Lauderdale Marina, where he focuses on balancing technical precision with bright, bold flavors.
As Olive & Sea prepares to launch its new seasonal menu, we had the pleasure of asking Chef Garcia a few questions about his culinary journey, his approach in the kitchen, and what we can look forward to at the restaurant.
How did your love of cooking begin?
“I practically grew up in the kitchen with my grandmother and my mother. As a young child, I was always sneaking in to steal a bite of whatever they were cooking, watching them cook, or just sitting nearby listening to the gossip. Sometimes I think the conversations were just as good as the food!
“Looking back, that’s where my love for cooking started. The kitchen was a place where we spent time together, shared stories, and fed the people we loved. I got to experience that before I ever thought about becoming a chef. What started as a little kid sneaking food became a career, and that feeling has stayed with me. I still love being able to feed people and make them feel at home.”
How do you approach creating the menu at Olive & Sea?
“I start with the season and the Mediterranean identity of Olive & Sea, then think about how those flavors fit our setting here in South Florida. I love citrus, fresh herbs, the smokiness of the grill, and ingredients like preserved lemon, harissa, tahini, and pomegranate.
“Right now, I’m exploring warmer flavors through braised meats, roasted vegetables, pears, and persimmons. I still want freshness and acidity in those dishes. I also think about how the team will execute each plate during a busy service. The food has to be something we can feel proud of every time it leaves the kitchen.”
What kind of experience are you creating at Olive & Sea?
“I want Olive & Sea to be a place where people settle in, share food, and enjoy their time together. Starting with warm bread and a selection of spreads creates that feeling immediately. Guests can then explore seafood starters, skewers, laffa flatbread pizzas, vegetables, and some richer dishes.”
How often does the menu change, and what drives those changes?
“We rotate our main menu twice a year. That allows us to bring seasonal ingredients and new ideas into the restaurant while giving returning guests something different to look forward to. We also keep the dishes guests connect with. I want the menu to develop while still feeling like Olive & Sea.”
Which dishes have been especially memorable for you?
“The grilled branzino stands out because it brings together so much of what I want Olive & Sea to represent. The saffron tomato broth, crispy potato, charred artichokes, olives, and fresh herbs give the dish depth while allowing the fish to remain the focus.
“I also like what we’ve done with the falafel. The whipped feta, cucumber, sumac-pickled onion, preserved lemon, and mint create a great combination of flavor and texture. Taking something familiar and giving guests another reason to remember it is a satisfying part of this work.”
What can we expect from Olive & Sea’s new menu?
“The next menu is moving toward more autumn and winter flavors, while keeping the freshness that works so well here in Florida.
“One dish I’m excited about is pomegranate-braised short rib with celery root purée, roasted rainbow carrots, and pistachio gremolata. The inspiration is the comfort of a slow-braised dish, with tartness from the pomegranate and a fresh finish.
“We’re also developing burrata with persimmon, pistachio, basil, and aged balsamic. Persimmon gives us a beautiful seasonal ingredient to pair with the creaminess of the burrata. The laffa pizzas are another opportunity to explore, with options like wild mushroom and Taleggio, and harissa shrimp with preserved lemon.
“I want guests to feel welcomed, taken care of, and excited about what they ordered. The presentation should catch their attention, and the flavor should make them want another bite or tell someone at the table, ‘You have to try this.’”
What should diners try when they visit Olive & Sea?
“For travelers, I’d recommend starting with our spreads and warm bread, followed by tuna crudo or charred octopus. The grilled branzino is a great introduction to our Mediterranean flavors and suits the waterfront setting. As the next menu launches, the pomegranate-braised short rib is another dish I’m looking forward to sharing.
“I’d encourage guests to order a few things for the table. Sharing food and discovering different flavors together is one of the best ways to experience Olive & Sea.”
