The executive chef of Pearl’s largest eatery sat with the Express-News to discuss the...
— is to serve cuisine from across the habitat of the carriqui, also known as the green jay, a bird that lives in South Texas and along the Gulf Coast. The restaurant recently introduced brunch service, available from 10 a.m. to 3 p.m. on Saturdays and Sundays.
When he was 15, he started cooking for In-N-Out burger. During the five years he worked there, he rose to a management position in which he oversaw the opening of new restaurants. He described living for months in Best Westerns in Nevada while he trained kitchen teams. He went on to graduate from Le Cordon Bleu, a culinary school in Pasadena.
He recently sat with the Express-News to discuss the new brunch menu, the ups and downs of operating a large restaurant, and whether he enjoys cooking for vegans. The following has been edited for brevity and clarity.I did at the time. You know, I was 18, 19. Didn’t have commitments. It’s always been a thing for me to teach people how to cook. I’ve always loved to be in the kitchen. I love that pace of life. I’m one of those people that always has to be around people.Oh, yeah.
One example is the nachos. I think I’ve eaten almost every nacho in the city, just to see what’s going to separate our nachos from everybody else. Then, the history behind the nacho. It’s in Laredo, down where it was invented. But we as society kind of have sabotaged it.The nacho itself is individualized. There’s the idea of having ballpark nachos, where it’s just a huge pile, and you don’t ever get full cheese or beans in every chip.
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