Today we’d like to introduce you to Jorge Llanos.
Thanks for sharing your story with us Jorge. So, let’s start at the beginning and we can move on from there.
Hi, my name is Jorge Llanos, most people call me Georgie. That’s where Chef Georgie originated from. My story began right after I graduated from Denton Guyer in 2015. I wasn’t sure of going the normal way and doing college without playing sports. So I decided to pursue my true passion; cooking. I packed up my bags and moved across the Atlantic Ocean to Barcelona, Spain. I landed there knowing nothing or anyone. Within two week’s I started school at Hofmann Escuela de Hosteleria. Without a doubt, that was one of the best decisions I made thus far. I was there for almost four years and also got the privilege to work at a Michelin Star restaurant. While I was there, I learned traditional French, Spanish and some Nordic cuisine. As a plus I learned lots of other cultures and food types due to Barcelona being a melting pot for multiple ethnicities. I was able to travel most of Europe, and that also gave me lots of insight into the culinary world.
In my 4th year, I graduated and also left the Michelin restaurant due to my visa expiring. I had made up my mind and was now headed to New York City. One of the biggest restaurant capitals of the world. I got there on a Sunday night, by Monday morning I had sent what seemed to be a million applications. I was staying in a hotel so I was in desperation mode, luckily by Wednesday, I had four interviews lined up and by the end of Friday, I had six job offers as a line cook at some of the top restaurants in the city. I ended up taking a position at one of Jean George’s many restaurants. I was there for a year and learned a lot thanks to that restaurant, we were averaging 350 covers a night for dinner and that helped me learn to move in a way I hadn’t before. Right before COVID 19 hit, I decided to come home to Texas due to family reasons. Now that I look back, it turned out to be a blessing in disguise. If I were still to have been in NYC, I would’ve been jobless and struggling for money.
Fortunately, I moved back to Dallas early February and decided it was time for a change. I started my own meal prep company within a couple of weeks and was soon after was feeding NFL and XFL players from around the area. I then also decided to dip into the private chef field in Dallas. Within a couple of weeks, I had a couple of small weddings and private dinners booked. Everything was looking promising. A move back home that was unprecedented turned out to be a big stepping stone in my career. The business was going great just a couple months in, and then COVID took its turn for the worst. I shut down for a month and am slowly starting to open all my services up at 100%. During these tough times, you really find out what you want and who you want to become. Before COVID, I had plans of opening up a place in Cartagena Colombia but now only time will tell. People who work in the industry are built tough. I know these times will pass and we will come back stronger than ever.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The ride hasn’t been all rainbows and sunshine. It took handwork to get where I am, and there are still multiple chapters to be written. One of the hardest things was being away from home for so long. At one point, I didn’t see my family or close friends for over two year. Yet that only pushed me to finish school strong and come back with a new set of skills under my belt. At the end of the day it’s all worth it. The long hours missed birthdays and holidays. It’s part of life but I wouldn’t trade it for anything.
Please tell us more about your work, what you are currently focused on and most proud of.
Well, I have two sides to my business. The meal prep part were, I offer nutritional advice to people, mainly athletes. Then I make them meals to fit the specific needs, whether it be to build muscle or cut up. What separates my meal prep from others is that all my products are bought fresh and cooked fresh for maximum quality. On Fridays, I like to offer “cheat meal day” where clients can try something new that I create mostly as a one time dish. Recently the people’s favorite has been the Bacon Jam Burger. I’ve had to put it on the menu multiple times since the people love it. Another service I offer are private bookings for dinner dates, small weddings. You name it. This is where i really put my skills and knowledge on the plate. I can offer clients a memorable dining experience from the comfort of their own home. What sets me apart would be that I have traveled around the world and learned many recipes from all over. Also, I’ve had some of the best training there is to offer. All I try to do is make my clients feel the love in the food and enjoy the whole experience. One of the proudest moments so far has been cooking for an NFL athlete who plays for the Denver Broncos; that will always be a stamp in my book.
What moment in your career do you look back most fondly on?
The proudest moment has been graduating culinary school hands down. They have been the toughest years I’ve had to date. Juggling school and working at a restaurant really shows you what you’re made of.
Pricing:
- Private dinner for 2 starting at $300 3 courses + dessert and a wine paring
- Meal preps $10/plate also monthly and weekly plans… cheat meal Friday mystery plate $10-$15
Contact Info:
- Phone: 4696470158
- Email: jllanos_23@outlook.com
- Instagram: @chefgeorgie_2 for private chef and @theperfectdiez for meal preps
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