A Chicago native, Albert Gonzalez moved to Austin in September of 2012 for the thriving food scene and killer weather. Gonzalez was naturally drawn to the profession of a chef. In addition to growing up in a hospitality industry family, Gonzalez’s love of cooking was further cemented by his grandmother whom he frequently assisted in the kitchen during his youth. He was also inspired greatly by PBS’s beloved “Frugal Gourmet”, Jeff Smith, of whom he was a big fan.
A true veteran of the industry, Gonzalez possesses a formidable resume that boasts 16 years of experience and a degree from the Culinary Arts Program from the Illinois Institute of Art. His experience stretches all the way to the Bahamas where he worked at the famed Atlantis Resort. While in Chicago, Gonzalez furthered his experience at the Public House Gastropub and Sports Bar, the BBQ joint Chicago Q, Spago, Ambria, Rick Bayless’s Topolobampo and the world class, Michelin rated, Spiaggia. Before joining the team at Jacoby’s Restaurant & Mercantile, Gonzalez worked at Austin’s cozy wine bar, Apothecary and the Rainey Street standby, Banger’s Sausage House.
As an industry professional, Gonzalez makes it a priority to do everything he can to ensure the best possible experience for each guest. Passionate coworkers are key, as well as technique and great ingredients.
A family man from the get go, Gonzalez has been married for three, going on four years, and is expecting a baby in late March. When he is not working, he enjoys spending time with his family, grilling, relaxing with a book and riding his motorcycle.