Garth started his culinary adventures by eating his way through more than 30 countries as a member of the U.S. National Cycling Team. During this time, he accumulated more than 15 U.S. National Cycling Championship medals, more than 5 medals at U.S. Olympic Trials and was a two-time U.S. National Cycling Champion. He was a double gold medalist at the 1997 International Cycling Classic in Bridgetown, Barbados and was titled Most Outstanding International Rider in the 2001 Southern Games in Arima, Trinidad.
After retiring from the U.S. National Team in 2003, he set his eyes on his other true passion: food. He graduated from The Art Institute of Houston while working at acclaimed Zula in downtown Houston during the peak of New American cuisine. He continued on to award-winning Trevisio where the focus was Modern Italian fare. He then worked in catering and private chef paths. He experienced quick success and was soon cooking for NBA players, Fortune 500 CEO’s, and politicians.
When he was offered an opportunity to be an Executive Chef for Sub-Zero & Wolf, Garth jumped on it. “I couldn’t be more fortunate to be able to cook with the best equipment in the industry. With Sub-Zero & Wolf, I get the best of both worlds.” He now juggles cooking for private clients while working full time as Executive Chef for Sub-Zero & Wolf. He manages two state-of-the-art, national culinary centers and also cooks and teaches in many of their other kitchens across the Southern U.S.
Garth also enjoys sharing his culinary passion with Recipe for Success. RFS is a charitable organization geared toward fighting childhood obesity. He teaches fourth grade students about healthy eating, cooking, and enjoying the flavors of fresh, healthy foods.