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Federico Garcia has closed his chapter at Seahorse.
The acclaimed restaurant is backed by industry giants like Richard Renaud of Piano Piano and Speducci Mercatto, Simon Bower, the mastermind restaurateur behind Lucien and Mercer Street Grill and oyster-shucking champion Eamon Clark. And now Garcia’s former sous chef, Beverly Galapia, will helm the kitchen — and we know for sure her tenure will not have a shortage of mouthwatering, hearty pasta.
As for Garcia, the decision to step back from a place as celebrated as Seahorse wasn’t made lightly.
“I’d accomplished what I set out to do at Seahorse, with the resources I was provided with. I wanted to make space for the next chapter while the team was in a strong place,” he says. “It wasn’t an easy call, but it felt like the right moment to pass the torch and bet on what’s next for me.”
While he’s keeping the details of his next venture under wraps for now — though he says he has something in mind that’s very close to his heart — Garcia is reflecting on the positive memories and experiences he’s made during his tenure at Seahorse.
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“I learned how to move fast without breaking trust, how important clear communication is when things are messy, and that culture is built on the small daily decisions. Seahorse taught me to lead with both data and empathy,” he says.
And it made the kitchen team his proudest accomplishment. “After my departure, I’ve seen nothing but good food reviews, and the hype of the restaurant still climbing upwards. I’m proud of the food program having taken us to be recognized as the best new restaurant in Toronto, but what I’m most proud of is the people we hired and grew. Seeing them take ownership and do things I never could have done alone — that’s the win.”
And for his successor, Garcia’s advice is simple. “Trust your gut and keep asking why. Don’t be afraid to make the tough calls early. Protect the culture and your kitchen staff as you scale, and celebrate the small wins with the team. You’ve got this. Seahorse couldn’t be in better hands.”
Seahorse is located at 1226 Yonge St. and it’s open from Tuesday to Thursday, 4–10 p.m. and from Friday to Saturday, 4–11 p.m.
