About Gary Rice

Gary Rice graduated from California State University San Marcos with a degree in Literature & Writing Studies. He’s a lifelong foodie, enjoys traveling, and aspires to one day live in New York City and write a book that documents the rich history of its plethora of steakhouses. When not seated at a table indulging in culinary constructions of bovine, swine or fowl flesh, he can typically be found running along Harbor Island, training for an upcoming marathon, reading, sipping on martinis, or voyeuristically lusting after the latest batch of cupcakes or doughnuts coming out of the ovens at his local neighborhood haunts. Besides having a voracious sweet tooth, he also is partial to a variety of organ meats, particularly duck liver, in spite of its recent ban. As such, it’s apropos that he worships the work and brilliance of chefs Jon Shook and Vinny Dotolo (aka. the “carniwhores”) who do the most audacious, amazing things with meat at their restaurant, Animal, in Los Angeles. Facebook