I almost became an FBI agent. Instead, I went to work for Luby's.

I had spent 10 years in banking when the banking industry started going through a difficult period in the 1980s. I was 31 years old, married, and ready to make a career change, but I knew I didn't want to jump from job to job. My wife, Heidi, and I prayed about it and decided I was going to make a commitment to whatever opportunity came first. At the time, I had applied to law school, the FBI and Luby's.

Luby's called. I accepted the job. The very next day, my letter came from the FBI. I could have become a special agent investigating bank-related crimes, but Heidi and I had made a decision. Whatever came first. So it was full steam ahead, no looking back. Almost 39 years later, here I am. And I still enjoy coming to work every day.

What I've loved most about Luby's is the people. I spent 18 years in Laredo, and it seemed like I knew everybody, judges, police officers, businesspeople, families. I still see people from Laredo every week who come into my restaurant in San Antonio and are happy to see that I'm still here. For me, hospitality has always been about those relationships. Once we get the restaurant open and the food is out, I don't want to be in the kitchen. I want to be on the floor talking to my customers.

But hospitality isn't only about guests. Some of the most rewarding work I've done at Luby's has been developing people. At one point, I ran a Luby's training school and helped train managers who went on to become leaders in the company. Even before that, other managers would send people to my restaurant because they knew I would take the time to work with them.

Someone took the time to develop me. I've always believed I should do the same for someone else. Maybe I got that from my dad. He was a minister and spent his life helping people. He also led the mental health department for Bexar County for many years and was deeply involved in serving others throughout Texas. He was my role model. I'm proud of the things I learned from him: work hard, help people, be honest, have integrity and try to do the right thing.

Although, I should probably admit that I'm a preacher's kid. People always say preacher's kids are the worst. I agree, as long as we're talking about my brothers.

After all these years and all the Luby's locations I've called home, there's something especially meaningful about where I am today. I grew up in San Antonio, not far from the restaurant I now run. Heidi and I went to high school together, and today her high school friends hold their monthly luncheon right here at Luby's. I see people I've known since elementary school and businesspeople I first met during my banking days.

And here's the part I really love: I used to eat at this very Luby's more than 50 years ago. Now I run it. That's quite a circle of life.

My family is still the most important part of my life. Heidi and I are getting ready to celebrate 46 years of marriage. We have two children and two grandchildren, and while I enjoy golf and fishing, I always say my real hobby is my family.

And then there's pastry. People know me for desserts, which is funny because I always tell them I don't have a sweet tooth. I have a sweet mouth. Pastry became one of my specialties during my early Luby's training days, and all these years later, I still love teaching people how to make the pies and desserts I learned to make from scratch.

That may be the thread running through my whole career. Learn something. Get good at it. Then teach somebody else.

Nearly 39 years ago, I chose Luby's over the FBI. I think I made the right call. Because when I look back now, the thing I'm proudest of isn't how long I've been here. It's how many people I've gotten to know, how many people I've had the chance to teach, and how many relationships have followed me from one restaurant to the next.

Full steam ahead. No looking back.