The quarterback of the kitchen, Chef Javi of Red Tavern

The simple truth

Javier Morales is a quiet soul who wears his humility on his sleeve. Raised in the Bay Area, he moved to the Central Valley, where he attended East Union High School in Manteca. Javi, as he is known, was introduced to the kitchen at the ripe age of 11. He recalls watching the blossoming Food Network, and he got hooked. Javi flashed a big smile before stating, “I was getting tired of Hot Pockets.” Beyond the humor, the kitchen intrigue remained. Upon graduating, he headed to culinary school, choosing the Institute of Technology in Modesto. The school’s emphasis was centered on two things, the ‘Basics and Techniques.’ Javi headed into professional kitchens with the notion of “keeping food simple while using the correct techniques.”

Five years ago, Javi moved his family to Chico, intent on establishing his career as a chef. It began with early stints at Red Tavern and other local eateries. Though he worked at other restaurants, Javi, like his earlier intrigue with the Food Network, always had his sights set on Red Tavern. He received that welcomed opportunity two years ago and has served as the head chef there since. Javi believes he’s found a home and continues utilizing the basics to maintain Red Tavern’s reputation as one of the finest dining establishments Chico has to offer.

Javi’s philosophical approach to the Tavern’s kitchen is to make use of fresh products from local farms. He understands keeping it simple ensures good food. When considering menus to correspond with the seasons, Javi relishes autumn and its quiet demand for hearty meals. Not surprisingly, his ‘go-to’ fall dish is duck etouffee, as preparing it checks every box.

In an unexpected twist, Javi posed his own question, “Want to know what makes Red Tavern the Red Tavern?” He pointed to the owners, Rich and Chris Garcia. He marvels at their enthusiasm, energy, and care. All along, it was the Tavern’s duo that made him want to return. Javi recognizes that Rich, and his background, makes working together on most kitchen decisions a breeze. It proves both helpful and critical to his own position by removing much of the stress most experience in a restaurant kitchen.

We celebrate Javi and wish him well in what will surely be a long and successful tenure as the Tavern’s head chef. Not difficult to figure the feeling is absolutely reciprocal through Rich and Chris’ eyes.