I grew up in Ohio, but Texas became home almost by accident. At 18, I moved to Houston thinking I would study hotel management. I didn't know anybody, and after two frustrating days trying to get settled, I called my parents and told them I wasn't sure it was going to work. My dad said, "See, I told you he'd be back." That did it. I was determined I wasn't going home.

I got in my car, pulled out a map and headed to Texas A&M, one of several schools that had accepted me. Within an hour of arriving in College Station, I had a four-year plan, help finding an apartment and leads on a job. Four years later, I graduated and joined Luby's. That was 1984.

In training school, Mr. Luby told us it normally took seven years to become a General Manager. There were 18 people in my class, and because I was the last one hired, I started ranked number 18. I was also getting married in Houston and wanted to stay there, so I worked my tail off. I finished number two.

Eventually, Luby's took me from Texas to Oklahoma and Missouri, where I became a General Manager ahead of that seven-year mark. My career later took me to Carrabba's and Ruth's Chris Steak House before Luby's called me home in 2008.

After all these years, some of my closest friendships have started in restaurants. Guests become friends. Employees become family. The people around you become part of your life.

A few years ago, someone asked my son to describe me in one word. He immediately said, "Manager." He wasn't just talking about my job. He explained that I manage work, family and life, and that I had taught him something about balancing all of it. That meant a lot to me.

I've also been fortunate to learn from some extraordinary managers along the way. My first two General Managers at Luby's, A. Malcolm McKay and Tyman Ash, were instrumental in my development. They were classy, well-respected and inspirational leaders, and they showed me early on what good management looked like.

But the most important mentor in both my professional and personal life was Frank Mandola, my father-in-law. What I learned from Frank went far beyond the restaurant business. His example shaped the way I think about leadership, family and the kind of person I want to be.

My faith, my family and my work have shaped most of my adult life, and I'm grateful for the people who helped teach me how those pieces fit together. After more than 40 years in the restaurant business, I still care about doing the job well, taking care of people and leaving something behind that mattered. That's the kind of manager I hope I've been.