Byron Gonzalez

Head Chef
“I
leave work every day feeling happy and proud of what I do at Curt’s,” says Chef Byron. He has been working in kitchens since he was 16. With his uncle’s encouragement he started washing dishes at a small pizzeria, and over time moved up to cooking in the kitchen and learning how to make everything, including pizza dough from scratch. From there he went on to cooking school and graduate from the Le Cordon Bleu. Eventually, he joined his uncle who was a private chef at Northwestern University, and spent several years as a cook in a sorority and fraternity on campus.With experience cooking for young adults, Chef Byron was excited for the opportunity to turn the tables and teach young adults how to cook. Especially the young adults that we train at Curt’s. “After my very first interview at Curt’s I went home and told my wife this was the job for me,” he says.”I wasn’t the best teen and did some dumb stuff and got in trouble so I can relate to what they are going through. I like that I get to interact with the students all day and find out stuff about them and tell them stuff about me. I train them in cooking but also when they get comfortable with me they open up and talk about their lives and I try to help them make good decisions. Just like what my uncle did for me, I know I can have an impact on them and want to help them out. I’ve worked in a lot of kitchens, but nothing has ever been as meaningful and what I am doing here at Curt’s.”

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