Chocolates à la Carte

Rubby Garces: Plant Production Manager

When Rubby Garces was working in management opening up Lonestar Steakhouses and Black Angus restaurants around the country just a few years ago, he had no thoughts of chocolate, except perhaps as a popular ingredient on the dessert menu of his restaurants.

Now, after working for more than 10 years in the restaurant industry, he spends his days directing nearly 100 employees at the restaurant industry, he spends his days directing nearly 100 employees at the Van der Meer chocolate factory in Cerritos, a division of Chocolates à la Carte.

Born in Equator, Garces came to Los Angeles with his family during high school. He started working in restaurants while attending college. He eventually obtained a degree in hotel and restaurant management from Loyola Marymount University.

He then became an expert in opening and managing high-volume dinner house restaurants. He traveled the country opening restaurants in California, Nevada, Arizona, Colorado and Ohio. Finally, the cold winters in Ohio and a growing family brought him back to Los Angeles looking for a new beginning.

Garces answered an employment ad for Van der Meer in the Los Angeles Times and his new life began. Since the nature of this business focused on foodservice in hotels and restaurants and he already had skills in managing employees, he was perfect for the job. "My transition into manufacturing was made easier because being surrounded by such good quality people at this company," says Garces.

He brought his restaurant knowledge to the company and has helped with the development of new dessert products for the restaurant industry.\

Garces is happy to be at the Van der Meer chocolate facility. As he says, there are always new projects and challenges at this fast growing company. Plus, he says he can now go out and enjoy dinner at a restaurant with his family and know that he doesn't have to be accountable for what happens there.