Jeshua "KUMA" Garza
Chef / Owner
Indio, California native Jeshua Garza enrolled in Le Cordon Bleu in 2004 and graduated with a Chef’s Degree. After graduation, Garza traveled to the East Coast and landed a job with James Beard award winning Chef, Ming Tsai. After sixteen months of developing a palate and skill in the kitchen, Jeshua decided to head back home and earn his first Sous Chef position under French Laundry Alumni, Chef Kevin Kathman owner of restaurant Blend. It was at Blend, where Chef Garza learned French cooking, plating techniques, butchery and charcuterie. Garza’s passion for cooking plunged him into LA’s food truck scene, starting his own food truck “Willoughby Road” (classical southern cuisine redefined). After 2 years in LA, starting a new business venture and working with great chefs like Top Chef winner Ilan Hall, Felix Baron and Luke Reyes, Garza needed a change of pace and moved to San Francisco to land a job as Sous Chef at Multi Award wining Restaurant Delfina, where he learned Northern Italian cuisine. With the opportunity to open a new restaurant, Jeshua decided to move back to his his home town and opened up Polo Pizza Company as Executive Chef. Now he is teaming up with Coachella Valley Brewing Company to start Kuma Catering. Coachella Valley Brewing Company is where Garza re-defines bar food with creations that challenge and intrigue your palate. With a growing desert food scene and Coachella Valley’s Best Brewery by his side, Chef Garza is striving to create something new and flavorful, for the desert community Jeshua grew up in and loves.