George Gonzalez Q&A
No sooner had I first shaken George Gonzalez’s hand than had he smoothly slipped his notebook underneath our wobbly café table in downtown Providence, RI. “I’m an intense perfectionist”, he confessed. Gonzalez, 21, is currently studying culinary arts and food & beverage management at Johnson & Wales University. His drive to create good food has championed a record-breaking Capstone project and a local executive chef position at the acclaimed Estiatorio Fili. It seems his dream of Michelin star ratings is getting closer with each dish he painstakingly prepares, but to Gonzalez, it’s all about the journey.
“I originally wanted to go into some sort of design career because I've always been a handyman. I didn't come from food. I grew up in a household where my parents didn’t cook. I figured out how to cook things for myself when I wanted them.” After applying to 11 schools, 10 of which design focused, the other being Johnson & Wales, Gonzalez wondered “do I want to go to school to do something I think I want, or to do something I’m passionate about?” He chose passion.
When Gonzlaez was 14, he started washing dishes at a Boy Scout camp off the coast of Los Angeles, but not for very long- “I was too good at it. They quickly brought me into the kitchen for prep, salad station, and eventually dietary cooking. I was responsible for cooking for people with allergies in groups of up to 900 people- and everyone liked my food a lot.” He attributes his creative insight in cooking to this job because of the freedom it provided.
What about his ultimate dream job? He says everyone knows him for chasing the Michelin star dream. “I've always wanted to be where the best restaurants are, so New York City is in my mind. I have this idea that a Michelin starred restaurant would be better than where I am now. Better food, cleaner, faster, stronger- it would advance my career greatly.”
Yet, Gonzalez is unquestionably advancing, and you can see it all on his instagram cooking page. “It’s like my diary. I find joy and satisfaction in taking my work home and striving to improve. That might come from a 30-step execution of a dish at home until two in the morning following a 12-hour shift, not eating until the plates are garnished, the entire kitchen is clean, and then I’m taking photos” Not only does it bring him simple joys, but showcases his personal growth and ability to cook.
In the future, Gonzalez hopes to learn as much as he can, in order to pass the torch. Maybe one day I will change some part of the industry, or work at the number one restaurant in the world, or receive some sort of accolades but I don't think I've ever met someone who's been satisfied with awards in life.” He asserts that a major gratification for a chef is to provide for the next generation of cooks. Gonzalez ultimately aims to provide awareness and comfortability for everyday people to try good, well-flavored food at an affordable price. “I don't think any chef takes pride in charging people extraordinary amounts of money for something famous.”
Gonzalez used his senior Capstone Project to showcase his skills. Student groups are expected to produce five to ten courses, develop recipes and a business plan, and manage front of house operations including bartending. To exceed expectations, his team came into the lab hours early, and stayed another two hours after class, in addition to holding planned meetings twice a week. They sourced local ingredients, some of which were purchased on their own dimes, to complete an 17-course meal for 25 guests, breaking the school record.
Gonzalez insists the most important part about Johnson & Wales is the people. “You don’t go to school to learn how to cook, you go to school to meet people who love cooking, people who are going to do great things. I’d be severely limited if I hadn’t had the opportunity to meet all the chefs and faculty who help me excel in my career.” When asked if he would change any part of his culinary journey thus far, he paused for a moment, then with a soft smirk replied “ I would do everything again, all the same connections and the same mistakes.”
This article was published in Flavor & The Menu on April 18 2025.
https://www.getflavor.com/generation-next-chasing-michelin-stars/?utm_source=FLAVOR+FLASH+by+Flavor+%26+The+Menu&utm_campaign=fcc0602e54-041825GenerationNext
