I’m from San Antonio, and I came to Luby’s when I was 24. My family had owned a business that went out of business, and Luby’s gave me an opportunity. I started as an Assistant Manager in 2007, said yes pretty much every time they asked me to go somewhere new, and two years later I became a General Manager.

The timing couldn’t have been better. My son was being born, and I was building a career that would end up becoming a pretty big part of our family life. My kids have practically grown up around Luby’s. On Wednesday nights, they’ll come have dinner before church, and sometimes one gets to stay behind with me to help close—sweeping the dining room, filling sugar packets or finding some other little job to do.

Today, my son works as a waiter at another Luby’s. I love that. I think family has shaped the way I run my restaurant, too. My managers and I don't really operate like boss and employees. We’re more like brothers and sisters working together. And that extends to the rest of the team. Someone’s dad works here. Someone’s uncle works here. Everybody seems to be connected somehow.

If I’m going to spend most of my day here, that’s how I want it to feel. That’s also how our Junior Chefs tradition started. Once a year, our employees bring their kids, grandkids, nieces and nephews into the restaurant and show them what they do. The kids cook alongside their family members, and afterward everyone sits down together to eat what they made. It’s one of my favorite days of the year.

Outside Luby’s, we're still doing things as a family—although ours may be a little unusual. We all train in martial arts. It started in 2020 when my middle daughter and I tried jiu-jitsu. Eventually my wife and all the kids joined in. Now we train together several days a week. Whether we’re at Luby’s, in the kitchen or on the mats, I think the idea is pretty much the same. Show up. Work together. Take care of each other. And have some fun while you’re doing it.