I started with Luby’s in 2009, and even my interview was memorable. I was sitting in the lobby waiting when people started walking out of a meeting and telling me, “Good luck!” A salesman sitting next to me finally looked over and said, “You must be somebody important.” It turned out the Luby’s recruiter had told everyone there was an interview waiting in the lobby and asked them to wish me luck. It was a pretty good icebreaker.

I took the job, and my Luby’s career started at the same restaurant I now have the privilege of leading as General Manager. Getting here wasn’t a straight line. I trained in different restaurants and worked throughout North Houston, including Conroe and The Woodlands. After COVID, I served as Acting GM in The Woodlands and led one of our most successful Thanksgivings there.

When that restaurant closed, I was given a completely different opportunity—helping oversee Luby’s pop-ups at Lone Star College. I loved getting to be creative, developing new menu items and systems as the program expanded to locations throughout Houston. Eventually, I came back to where it all started. Becoming GM of the first Luby’s where I trained was a proud moment for me. In my first year, we grew sales, had a great Thanksgiving and developed some really good employees.

But I know I didn’t get here by myself. A lot of people helped me along the way, and that shapes how I try to lead today. As a GM, you wear a lot of hats. I want my team to know I’m willing to jump in, solve problems and lead by example.

What I love most about Luby’s is the relationships we build. After working throughout North Houston, I have guests who recognize me from Cypress, The Woodlands, Conroe and other communities. I’ve built relationships with local coaches, dealerships, businesses and families. After a while, you’re not just serving customers—you’re serving people you know.

I’m also proud of our team. Some of our employees have been with Luby’s for decades, people who genuinely take pride in making each visit special.

Outside of Luby’s, most of my time belongs to my family. My wife and I work hard to teach our children the importance of faith, hard work and dedication. I’m proud of the leaders they’re becoming, and I want the way I lead at work to be something they can be proud of, too. I think that same sense of pride carries into our restaurant. We take pride in our team, our community and the people we serve.