Pejamajo Café and Bistro Announces Richard Garcia As New Corporate Chef

Honored twice by the James Beard Foundation with invitations to cook at the infamous James Beard House in New York City, Richard Garcia brings passion and creativity to the uniquely popular crepe-loving café and bistro.

“Our passion for crepes enabled us to launch our first Pejamajo crepe kiosk back in 2007 at the Sunday River Ski Resort in Maine. We took that passion to a new level by opening our Holliston café just last summer”

“Crepes are a versatile, fresh format that bring an extraordinary taste and texture dimension to ordinary fillings, toppings and dips. I look forward to joining the Pejamajo management team and developing inspiring new crepe creations. I believe we can create a unique market offering by coupling our proprietary crepe platforms with natural, organic, locally-sourced ingredients,” said Chef Garcia.

After just opening its doors last May, Pejamajo Café and Bistro has quickly become a local favorite. With a crepe menu that can tempt any palate, this fun-loving bistro has everything from coffee to caprese, smoothies to salads, and paninis to parfaits. The warm tones create an atmosphere where guests want to linger, and local talent can shine. The addition of a top-notch chef enables this community café to officially chart itself as a serious player in Boston’s MetroWest restaurant scene.

“Our passion for crepes enabled us to launch our first Pejamajo crepe kiosk back in 2007 at the Sunday River Ski Resort in Maine. We took that passion to a new level by opening our Holliston café just last summer,” said Jane Savas, owner and founder of Pejamajo Café and Bistro. “After receiving such positive feedback from the local community, we believe that now is the time to raise the bar. We are excited to have the knowledge and depth of such a well known industry elite, and we look forward to having Richard Garcia take our crepe-based platform to an organically modern new level.”

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