I didn't start out planning on a career in restaurants. I went to college for computer networking during the technology boom, but when I finished, I realized sitting in a cubicle working on computers wasn't what I wanted to do. I tried aerospace tool molding for a while, and then one morning I saw an ad in the newspaper that Luby's was hiring. I applied that day.

Once I started, I fell in love with how much there was to learn. Luby's taught me the details behind food, how to butcher, make pastries, understand recipes and appreciate the science behind cooking. Back then, we made practically everything from scratch, including our rolls. I wanted to learn it all, and I wanted to move up fast.

Over the years, I worked in restaurants across Texas and in Oklahoma, Mississippi and Virginia. Every location taught me something different. Today, that experience is one of the biggest tools I have as a leader.

I love a challenge. I love solving problems. And I love helping people. I don't want my managers to think their title limits what they can do. I want them to learn how to make decisions, solve problems and think for themselves. My way isn't always going to be the best way, and someday they'll be running their own restaurants. They need the confidence to figure things out.

I feel the same way about my team. I want people to be themselves. If I hired you because you're outgoing and funny, I want you to bring that personality to work. That creates the kind of restaurant I want our guests to experience, a place where they feel like they belong.

I spend a lot of time in the dining room talking with guests, helping with trays and getting to know people. If someone asks for something special and I can make it happen, I usually will. I've made everything from chili cheese fries to special pork crown because a guest asked. I'm also always experimenting with food. When I visit restaurants, I study menus, talk to cooks, take pictures and bring ideas back to my team. Sometimes those ideas even become dishes we can use at Luby's.

Outside of work, fishing is my other big passion. I've fished in the Atlantic, Pacific, Gulf, Caribbean and Mediterranean, and I'm still chasing one goal: catching a roosterfish.

Whether it's food, fishing or leading a restaurant, I guess I'm wired the same way. Give me a challenge, and I'm going to figure it out.