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It’s absolutely amazing that you are giving back to the community you come from and going outside of the city to places that are often neglected. You said you grew up somewhat in Houston’s Fifth Ward. Can you talk more about your upbringing and how you got into cooking? I’m from the Southwest side of Houston. My parents are from Brenham, Texas. My ...

When did you go from prep work to deciding–this is going to be my career? The only work I’ve done for the most part has been in the restaurant industry. I started at Chili’s as a server. And that’s when I fell in love with it. I fell in love with the chaos of restaurants. I was like 17. I liked that energy. It was like organized confusion. Everybod...

That’s quite an exciting trajectory. I’m sure your experiences helped you become the owner of such a successful restaurant. Can you talk about being the chef and owner of Lucille’s in Houston? What was it like starting your own thing? I wasn’t prepared for it. I’d run restaurants on three different continents but I’d never done this. Lucille’s has ...

Can you talk more about your nonprofit Lucille’s 1913? What made me start was the need. I saw that a lot of people were targeting breakfast and lunch [workers]. But who was thinking about the graveyard shift [workers]? We don’t go after the people who are forgotten, because you have to be considered to be forgotten. We go out to the people who aren...

You’re serving the elders with this fantastic initiative. Everything you started was inspired by your own elder, your great-grandmother Lucille B. Smith. Can you talk more about how your grandmother’s legacy inspired your own career? Yes. She was known throughout the country. She created the country’s first hot roll mix which was jacked by Pillsbur...