Chef Joe Cervantez’s journey into the culinary world began at the age of 15, working in a small mom-and-pop Mexican restaurant in his hometown of Pearland, Texas. His fascination with the kitchen, particularly with the art of cooking, ignited a passion that would shape his entire career. From busboy to the bustling kitchen, Joe’s early encounters with the culinary world set the stage for a remarkable culinary adventure.
As a teenager, Joe’s persistence and interest in the kitchen led him to another position at a local café-style restaurant, where he convinced the chef to let him try his hand at cooking during Saturday brunch. Mastering the art of flipping an egg without breaking the yolk became his ticket into the culinary world.
“I’d always shake the pan and try flipping what was cooking every time I’d walk through the kitchen,” Joe explains. “One day, I asked the chef about switching from front-of-house staff to work on the kitchen line. He had
