'It's just me, and it's all from scratch. It took everything to get here — it's been a twenty-year journey to get here, to be finally happy.'
, Gabriel Aragon was studying journalism at the University of Wyoming when he got a job cooking at a microbrewery."I had a very cool chef there that brought me into the industry," he recalls."I went from being a line cook to a sous chef. One day she said, 'You know what? You should really think about going to culinary school.'"
Scocos had just won the 1999 James Beard Award for Best Chef, Southwest and was the first person to ever be on the cover ofmagazine."I knew nothing about James Beard, I knew nothing about nothing," Aragon admits."She was an amazing artist and an amazing talent. I started with her, and within three months, I was crying in the bathroom because I was just getting my ass beat down the hotline. ... I pulled through and found the groove.
Eventually, a former Il Fornaio chef recruited Aragon for his new restaurant, Venice, where he worked as chef de cuisine for another eight years."I learned the business through and through," he notes. By the time the pandemic hit in 2020, he was working for a local catering company, Eclectic Elegance. His father had recently purchased an old linen truck, and when catering gigs came to a halt, he offered Aragon an opportunity."He's like, 'I'm going to give this truck to you, and you can do whatever the fuck you want with it. You can sell it if you want,'" he recalls.
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