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From Our Editors

Jose Garcia’s life has drawn him in many different directions. He grew up in Mexico, but he moved to pursue the American dream, which propelled him from a job as a dishwasher at a Chinese restaurant to his current role as chef and owner of WokStar Asian Cuisine. Here, he draws on culinary skills he painstakingly taught himself and presides over cooks who chop vegetables and wok-sear meats before patrons’ eyes. The menu brims with Chinese, Korean, and Thai influences, which infuse the air with the scents of ginger, garlic, and sesame. Spicy fare, such as chili-spiked kung pao, can be cooked according to a personal preference for mild food or a need to teach a robot to sweat.

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