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Executive Chef Erick Gonzalez
Chef Erick's versatility is evident through the talents he brings to the field. Erick discovered his culinary identity at the age of 18, working as a dishwasher for the Shamrock Hilton hotel in Houston Texas where he also worked in different areas of the kitchen. He spent most of his time on learning English while at the same time the process of cooking. Chef Erick moved from El Salvador to the USA when he was only 17 years old. On June 22 1986 chef Erick started working at Stouffer hotel in Houston. His position as a banquet chef gave him the ability to work with different chefs through the course of his employment in Houston. On December 27 1993 he transferred from Houston to the Renaissance Seattle hotel as a banquet chef, were he also worked with different chefs while learning the way to run a kitchen on his own until he was given the opportunity. Chef Erick works tirelessly to challenge the way the guest view and taste food. Making it bold, zesty and always fun. For Erick the learning process never ends.Chef Erick has been with the company for the past 23 years.
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