Jaime Gonzalez

As the executive sous chef at Hotel Emma’s Supper, Jaime Gonzalez wears many hats. His responsibilities include preparing breakfast, lunch, dinner, banquet, and staff meals as well as hiring and training new associates, all while maintaining smooth kitchen operations to ensure food is prepared to exceed expectations.

Prior to his position at Hotel Emma, Gonzalez was the chef de cuisine at Omni Hotels La Mansión Del Rio/Mokara Hotel & Spa where he created menus and daily specials, motivated and led associates, and handled other various kitchen operations.

Gonzalez holds an Associates Degree from the California School of Culinary Arts Le Cordon Bleu in Pasadena, California, and is a graduate of the Culinary Master’s Program at the Culinary Institute of America. He credits his great-grandfather and mother as his influences for pursuing a cooking career and enjoys cooking for his family in his free time.