Hugo Ortega

I felt I had to do that, and, thankfully, opportunities opened up for me. It was very hard, but I persevered.

Everything sounded wonderful, it opened my eyes to new opportunities and so I started my journey north. After several failed attempts, in 1984, at age 17, I arrived in Houston with no money, no job and knowing just one person, but with the determination to make a better life for myself.

Houston at that time was going through an “oil bust,” and the city was sort of like a ghost town. I shared an apartment with several friends, and was happy to find my first job, as a dishwasher. While the pay was meager, I grabbed at the opportunity to learn the fundamentals of the restaurant business and find contacts to improve my English.

I was fortunate to have two steady-paying jobs, but then everything changed. My roommates decided to move to California but I didn’t want to go – my only family member living in the states was in Houston and I wanted to be close. Then, with an unexpected turn of bad luck, I lost my jobs. I was homeless and jobless. It was the worst time of my life.

He took me to Backstreet Cafe and introduced me to the owner, Tracy Vaught. It was here that the greatest opportunity of my life came. I remember Tracy’s voice like it was yesterday. She offered me the job, I accepted and we shook hands, and I started work that afternoon.

She would show me techniques and teach me recipes, and I was soon given a position on the kitchen line. I worked diligently and was soon promoted to the kitchen at Prego, Tracy’s other restaurant, and worked side-by-side there with the Executive Chef. Tracy offered to help me enroll in the Culinary Arts Program at Houston Community College. I was achieving things that exceeded my dreams.

Along the way, Tracy and I fell in love and were married. Together, we have opened four additional restaurants, published two cookbooks and have a daughter who is now part of our company, H Town Restaurant Group.

I also give compliments as often as I can, work alongside them and let them know that I am always available when they need me.

It was a big accomplishment for me. It gave me confidence. I had always enjoyed cooking – my first teachers were my mother and grandmother – and achieving a culinary degree was the achievement of a dream which I had really never dared to dream until it happened!

She specializes in the cuisine of Veracruz .

I had the great pleasure to host the brothers in my restaurant in Houston when they went on a global tour.

Her depth of knowledge was so impressive and awe-inspiring, and I knew I wanted to strive to be a student of the culinary world just as she was.

It helps me to clear my mind, destress and stay healthy.

It’s important to see and taste food in the context of the culture. From there, you can find ways to add them to your own cooking. Also, old books have some very interesting recipes that are unique to particular areas and help me better understand the indigenous foods of that area.

open mindedness, a strong willingness to learn our methods, enthusiasm, humbleness, a strong work ethic and someone who can work well with a team.

A few that come to mind: (1) Michael Mina who taught me to systematize as you grow. (2) Jose Andres who showed me how to be a citizen of the world and respect other cultures. (3) Diana Kennedy who instilled the importance of reading more and to take care of the planet, have the highest standards as well as deeply extract flavors.

I shared an apartment with several friends, and was happy to find my first job, as a dishwasher. While the pay was meager, I grabbed at the opportunity to learn the fundamentals of the restaurant business and find contacts to improve my English.