{"id":319942,"date":"2025-10-21T01:19:13","date_gmt":"2025-10-21T01:19:13","guid":{"rendered":"https:\/\/www.europesays.com\/us\/319942\/"},"modified":"2025-10-21T01:19:13","modified_gmt":"2025-10-21T01:19:13","slug":"cooking-up-conversation-chef-jaime-gonzalez-of-san-antonios-wok-wey-takes-a-leap-of-faith","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/319942\/","title":{"rendered":"Cooking Up Conversation: Chef Jaime Gonzalez of San Antonio\u2019s Wok Wey takes a leap of faith"},"content":{"rendered":"

\"BeforeBefore starting Wok Wey, Jaime Gonzalez helped open the Pearl\u2019s Hotel Emma and cooked at nearby restaurant Carriqui. Credit: Lily Jane Photography<\/p>\n

After nearly two decades in the kitchen, Chef Jaime Gonzalez is betting on himself. The Le Cordon Bleu\u2013trained chef left behind a fine-dining career to sling wok-fired comfort out of his food truck, Wok Wey at El Camino. <\/p>\n

It\u2019s not just about bold flavor, according to Gonzalez: it\u2019s about bringing back a little human connection to San Antonio\u2019s dining scene.\u00a0<\/p>\n

Name: <\/strong>Jaime Gonzalez\u00a0<\/p>\n

Age:<\/strong> 39<\/p>\n

Years in food service:<\/strong> 19<\/p>\n

First food job:<\/strong> Hosting at Denny\u2019s. He later helped open the Pearl\u2019s Hotel Emma and cooked at nearby restaurant Carriqui, now slated for closure.<\/p>\n

Hometown:<\/strong> Los Angeles. Moved to San Antonio in 2008.<\/p>\n

Culinary school:<\/strong> Le Cordon Bleu in Pasadena.<\/p>\n

Last book read:<\/strong> Unreasonable Hospitality by Will Guidara<\/p>\n

Favorite drink after a long day:<\/strong> Beer<\/p>\n

Favorite local spots:<\/strong> Frank\u2019s Pollos Asados Los Nortenos, The Esquire<\/p>\n

Favorite dish to make at Wok Wey:<\/strong> Signature fried rice<\/p>\n

Life motto:<\/strong> Do what makes you happy.<\/p>\n

Money Quote: \u201c<\/strong>I\u2019ve always cooked from a place of connection. For me, going smaller \u2014 running a food truck \u2014 made sense. Sometimes I think we lose that human connection in dining. I love being able to see guests come back, to build those relationships.\u201d<\/p>\n

What was your first job in San Antonio\u2019s food scene?<\/strong><\/p>\n

I worked at Las Canarias for seven years \u2014 it was my first job here. I was also the chef de cuisine at Mokara for a time. I also helped open the Hotel Emma.\u00a0<\/p>\n

Tell me about your culinary roots.<\/strong><\/p>\n

I did my internship at my uncle\u2019s Cantonese restaurant in Mexico City. I grew up with both Asian and Mexican cooking in my household. Both hold a great sense of nostalgia for me.<\/p>\n

San Antonio truly grew on me. In LA, I was a guppy in an ocean of sharks, because everyone there wanted to be a chef. Here, I was able to carve out my own path.<\/p>\n

What inspired you to launch Wok Wey?<\/strong><\/p>\n

Nostalgia from my childhood, growing up experiencing Mexican and Asian cuisine. I always say I work for Wok Wey, not the other way around. I\u2019d love for it to become a brand that expands, but I want it to grow with the same heart it started with.<\/p>\n

You recently served as a UNESCO Chef Ambassador. What did that experience teach you?<\/strong><\/p>\n

It really reminded me how much culture and tradition we have in San Antonio \u2014 and how important it is to keep those things alive.\u00a0<\/p>\n

What do you love most about the Alamo City food community?<\/strong><\/p>\n

San Antonio still has that small-town-in-a-big-city vibe. A lot of what keeps us going are those repeat guests. It\u2019s humbling to see familiar faces and comments from people who truly enjoy what we\u2019re doing.<\/p>\n

Was it difficult to leave Carriqui?<\/strong><\/p>\n

The hardest part was leaving my team. I truly treated it like it was my own place. I felt like I had the most beautiful restaurant in town.<\/p>\n

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