Fernando Garcia-Aguila, Willow Valley Communities
Mentoring tomorrow’s chefs with dishes that spark curiosity, comfort, and connection.
Who are you, and what’s your culinary story?
I was born in Cienfuegos, Cuba, and my culinary journey began in the most personal way, watching and learning from my grandma (Mima) in the kitchen and cooking lunch for my two younger brothers. What started as a necessity quickly became a passion. Over time, that small kitchen became my training ground, and those early meals sparked a lifelong love for cooking. Today, I’m an Executive Chef at Willow Valley Communities, dedicated to creating food that connects people and tells a story.
How long have you been working in the kitchen, and how did your journey as a chef begin?
I’ve been working in professional kitchens since I was seventeen, which eventually led me to pursue a bachelor’s degree in culinary arts. That formal education, combined with years of hands-on experience, helped shape my skills, discipline, and creative approach to food.
What do you love the most about cooking?
I love how cooking brings people together. It’s a universal language that creates joy, comfort, and connection. Every dish is an opportunity to share a piece of myself and make someone’s day better.
What does food mean to you?
Food is culture, memory, and emotion. It’s how I express creativity, care, and heritage. For me, food is a bridge between people and stories.
Do you have a signature dish or flavor style that people know you for? Tell us the story behind it.
If there’s one comfort food that truly reflects who I am, it’s Ajiaco Criollo, also known in Cuba as Caldosa Cubana. In other countries like Puerto Rico, it’s called Sancocho. This dish is more than just a stew, it’s a celebration of heritage, family, and flavor. The right balance of ingredients, passed down from generation to generation, has the power to transport you back to moments filled with laughter, great stories, and family gatherings. It’s a dish that lives in the heart as much as on the plate.
What’s one ingredient you couldn’t live without — and why?
Garlic. It’s versatile, bold, and foundational. Whether raw, roasted, or sautéed, it adds depth and soul to nearly every dish I make.
Have you had mentors, culinary heroes, or influences that shaped your approach to food?
Absolutely. I’ve had the privilege of working with Celebrity Chef Fabio Viviani, whose passion, energy, and entrepreneurial spirit left a lasting impression on me. His ability to blend traditional Italian roots with modern hospitality concepts taught me the importance of authenticity, innovation, and guest experience.
I also had the opportunity to work with Chef John Paolone, whose precision, discipline, and deep respect for ingredients helped refine my technical skills and kitchen leadership. Both chefs played a significant role in shaping my culinary voice and the way I approach food—with heart, focus, and a commitment to excellence.
How do you see your role as a chef contributing to the local food scene or community in Lancaster?
I see myself as a connector, someone who brings people together through food, celebrates local ingredients, and helps shine a light on the rich cultural diversity we have here in Lancaster. As Chairman of the Occupational Advisory Committees (OAC) for our local CTC culinary programs, I’m especially passionate about mentoring the next generation of chefs. Supporting young cooks, sharing knowledge, and building a kitchen culture rooted in collaboration and respect—that’s what drives me. I believe that when we lift each other up, the whole food community grows stronger.
Can you give us a sneak peek of what you’ll be preparing at the event — and why you chose this dish?
I’ll be cooking a Seafood Paella, a dish that beautifully links traditional Spanish cuisine with Cuban-Spanish heritage. Originally from Valencia, a region on the eastern coast of Spain, paella has become a symbol of communal cooking and celebration. Growing up on an island with access to fresh seafood, this dish represents both cultural pride and culinary practicality.
The dish features the smoky depth of Spanish paprika, the earthy elegance of saffron, a homemade seafood stock, and the essential base of rice, which absorbs all the rich flavors and brings the dish together. Topped with a bountiful mix of fresh seafood, it’s a celebration of tradition, flavor, and the abundance of the sea.
Where can people taste more of your cooking or connect with your work beyond this event?
You’ll find me most days at one of our 11 food venues at Willow Valley Communities, where I get to do what I love and where I help to create memorable experiences for our residents and their families through food. I’m always looking for ways to give back, whether it’s through charity events, local fundraisers, or simply using food as a way to bring people together for a greater cause.
What do you hope attendees feel or experience when they taste your dish at the event?
I hope they feel excitement and warmth. I want each bite to spark curiosity and comfort, to feel like something new, yet familiar. Most of all, I want them to leave with a smile and a memory.