Chef Maria Gonzalez

I hail from the vibrant city of Houston, but my roots trace back to the quaint border town of Eagle Pass, TX. Growing up, I inhabited a bustling household, with no less than 11 family members under one roof, spanning generations that included my great-grandparents, grandparents, aunts, uncles, and immediate family. Within this busy enclave, I received my culinary initiation from the matriarchs of the family, my great-grandma and grandma. They imparted their culinary wisdom to me, teaching me to cook not through precise recipes and meticulous measurements but rather through the language of emotions and intuition. Little did I know back then how crucial this instinctual approach would become in my culinary journey.

My journey into the world of professional cuisine began early, at 15, working alongside my godfather at a local butcher shop. There, he plied his trade, manning the barbecue pit on one side while I diligently learned the art of butchery and meat packaging. My first official cooking gig led me to Saba Blue Water Cafe, a place where the concept of fusion cuisine was yet to take root. It was here that I immersed myself in the diverse and intricate world of Asian cuisine, broadening my culinary horizons.

I embarked on my culinary education, graduating from culinary school at 20. It was during these formative years that I became a single parent, showcasing my unwavering determination. My son provides a daily reminder as to why it is important to me to provide healthy, smart meals that are full of flavor.  

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Throughout my career, I have dedicated 12 years to my current company, contributing my expertise to the successful opening of six restaurants. Most recently, I had the privilege of launching a speakeasy wine bar run entirely by a team of talented and empowered women. Our vision for the establishment was to break away from the traditional confines of wine bar fare. Instead, we crafted a menu that defies expectations, emphasizing seasonality and an explosion of flavors that tantalize the senses.

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In essence, my culinary philosophy revolves around celebrating the ebb and flow of seasons while ensuring that every dish bursts forth with an exquisite array of flavors.