Primed and Ready: Homegrown chef aims to put Waco spot on the culinary map

WACO, Texas (KWTX) - With a long, sharp knife slicing through a huge Hamachi, also known as yellowtail fish, like butter, 35-year-old Waco native, Joel Garza, feels right at home.

He is the Chef de Cuisine at the Red Herring Restaurant and Bar in downtown.

It’s the only upscale Mediterranean-inspired spot in town with its seasonal, shareable small plates that can transport any tasters beyond the city’s limits and into a place far away.

Garza said his love of cooking was there from the start.

He grew up around food.

He said his mother is a chef.

His family hosted large holiday gatherings, with large spreads of food in which he played a small role in its preparation.

“You know, they’re like, ‘You can bring sweet potatoes. That’s what you can bring for the next ten years.’ Okay. So, then you kind of maybe graduate to green bean casserole or desserts.”

Though Garza is a well-trained chef, even today, moving up the food chain in the family kitchen is tough.

Maybe one day he’ll get to carve the family turkey.

The McGregor High School graduate is no stranger to hard work.

With a passion for food and nowhere to learn, he left his hometown with sights set on culinary school in Austin.

He remembered that not every day was a “cake walk,” but he loved the grind in a city made for foodies.

For 15 years, he sharpened his skills with the best.

“It’s a very passionate city. But they also, you know, they want it to be an enjoyable experience. And the culture there for food is to me, unparalleled. I really like just the food culture there and the environment. And it was great,” he said.

Garza said he has worked with cooks who worked in Michelin-star restaurants.

Eventually, he ended up at Uchiko, a high-end Japanese restaurant with multiple awards under its belt.

It was all over from there.

He mentioned, while growing up, there was not an abundance of Asian food in Central Texas. So as soon as I had it, he was hooked, fascinated by how different and simple it was.

It’s clear he fell in love.

As he prepared a small sample of Hamachi drizzled in a fruity, citric dressing, he encouraged even those who shy away from raw fish, to try and enjoy it.

Garza’s love for this type of Japanese delicacy may have also inspired the fusion of the raw bar with dishes that from the Spanish and Italian coasts.

The restaurant even has its own bread program and in-house pasta.

Fast-forward to now, Joel is back home with a wealth of knowledge and an inspiration to elevate the culinary climate of his hometown for aspiring chefs, local businesses, and the people who dine at their tables.

He wants to build a relationship with other community partners.

The Texas State Technical College Culinary Program in Waco didn’t start in its form until around 2012.

That factored into Garza leaving home to study in the big city.

That is why Garza wants to give young students a chance to learn and develop their craft operating in a fine dining establishment closer to home.

He also wants to help support local food businesses.

“It’s all about local seasonal products. It’s very community driven. We want to do farm-to-table as much as possible. It’s kind of hard in Texas, but you have to be creative.”

He spoke.

Red fish Agua Chile, Harissa ribeye, and duck hummus sounds pretty creative.

So, what’s next? A James Beard award or a Michelin star?

He said to receive a prestigious culinary honor for exceptional talent and achievement would be huge not only for the restaurant but for the city.

The Red Herring is off to a good start.

Only open for more than a year, Owner Cory McEntyre has already been recognized as Restaurateur of the Year by the Texas Restaurant Association in 2025.

Garza said he first wants to concentrate on strengthening his team, which has a family feel. His mother also works there.

Then, he hopes those accolades will come in time.

Waco Food and Wine Festival

While this restaurant is pushing to be the main course in its own cuisine, it also aims to share the spotlight with other restaurateurs in the city.

It’s hosting a Waco Food and Wine festival on November 8th.

On the menu, other popular casual to fine dining restaurants, food trucks, wineries, and more.

The idea is to “bring together community, culture, and flavor, highlighting the impact of hospitality on the community.”

Learn more about the Waco Food and Wine Festival.