After practically 20 years within the kitchen, Chef Jaime Gonzalez is betting on himself. The Le Cordon Bleu–skilled chef left behind a fine-dining profession to sling wok-fired consolation out of his meals truck, Wok Wey at El Camino.
It’s not nearly daring taste, in response to Gonzalez: it’s about bringing again somewhat human connection to San Antonio’s eating scene.
Identify: Jaime Gonzalez
Age: 39
Years in meals service: 19
First meals job: Internet hosting at Denny’s. He later helped open the Pearl’s Lodge Emma and cooked at close by restaurant Carriqui, now slated for closure.
Hometown: Los Angeles. Moved to San Antonio in 2008.
Culinary faculty: Le Cordon Bleu in Pasadena.
Final ebook learn: Unreasonable Hospitality by Will Guidara
Favourite drink after an extended day: Beer
Favourite native spots: Frank’s Pollos Asados Los Nortenos, The Esquire
Favourite dish to make at Wok Wey: Signature fried rice
Life motto: Do what makes you content.
Cash Quote: “I’ve at all times cooked from a spot of connection. For me, going smaller — operating a meals truck — made sense. Typically I believe we lose that human connection in eating. I really like having the ability to see friends come again, to construct these relationships.”
What was your first job in San Antonio’s meals scene?
I labored at Las Canarias for seven years — it was my first job right here. I used to be additionally the chef de delicacies at Mokara for a time. I additionally helped open the Lodge Emma.
Inform me about your culinary roots.
I did my internship at my uncle’s Cantonese restaurant in Mexico Metropolis. I grew up with each Asian and Mexican cooking in my family. Each maintain an ideal sense of nostalgia for me.
San Antonio actually grew on me. In LA, I used to be a guppy in an ocean of sharks, as a result of everybody there wished to be a chef. Right here, I used to be in a position to carve out my very own path.
What impressed you to launch Wok Wey?
Nostalgia from my childhood, rising up experiencing Mexican and Asian delicacies. I at all times say I work for Wok Wey, not the opposite approach round. I’d love for it to develop into a model that expands, however I need it to develop with the identical coronary heart it began with.
You lately served as a UNESCO Chef Ambassador. What did that have educate you?
It stroke a chord in my memory how a lot tradition and custom we’ve got in San Antonio — and the way vital it’s to maintain these issues alive.
What do you like most concerning the Alamo Metropolis meals group?
San Antonio nonetheless has that small-town-in-a-big-city vibe. A whole lot of what retains us going are these repeat friends. It’s humbling to see acquainted faces and feedback from individuals who actually take pleasure in what we’re doing.
Was it troublesome to depart Carriqui?
The toughest half was leaving my group. I actually handled it prefer it was my very own place. I felt like I had essentially the most lovely restaurant on the town.
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