I was born in Edinburg, Texas and my journey with Luby's began in 2009 after I took what felt like a huge risk and left the barbecue business to follow where “my heart was” in the kitchen. I started as an hourly employee at 21 years old, and through hard work, culinary training at South Texas College, and the mentorship of incredible leaders I still look up to today, I worked my way into management. To this day, I say that “Luby’s really taught me everything I know.” I often talk about my personal “Mount Rushmore of Luby’s managers” the leaders who helped shape both my career and who I am today.

Leaders like Gabe Trevino, Rocky Armendariz, Will Gilliam, Dennis Donahoe, and Edwin Medina each taught me something different, from communication and leadership to passion for food, operations, and follow-through. I always encourage my employees to “take bits and pieces of everybody and create your own manager.” Now, as General Manager in Baytown, I’m passionate about food, leadership, and serving my community.

During COVID, I stepped back to care for my children while running a food truck and learning every cuisine I could — from sushi and Italian food to barbecue and Mexican food. When I’m not at Luby’s, I’m usually cooking for my family or out running. After a serious health scare, my doctor told me, “Go say goodbye to your family because you might not see them again… you might not wake up.” In that moment, I prayed, “God, get me through this and I will change my life.” Through walking, running, and healthier habits, my whole life changed. Today I hope to inspire others through a future Baytown running club. More than anything, my goal is to “give the community their restaurant back.

My wife and two children have sacrificed so much to support this journey, and together we believe that if you “work hard, be a great person, and don’t worry about anything else, things just seem to fall in place.”