Houston Chef Trinidad “Machete” Gonzalez  competed on Season 5 of Gordon Ramsay’s “Next Level Chef” as a prefinalist. With an explosively bold personality that is reflected in his cuisine, Chef Machete is carving out his place in the cooking scene all across the state of Texas. 

One of the major influences in Chef Machete’s culinary world was NASA Johnson Space Center, shaping the culture and vibe of his restaurant, Gordo Niños. The restaurant incorporates Houston Mexican fusion with creative outer space aesthetics. Gordo Niños is home of Machete’s famous “Lean Sauce”, a creamy and slightly tangy purple sauce which is a staple of the restaurant.

Chef Machete is anything but ordinary. He brings an originality to the culinary world with his combination of hip hop culture and streetwear swag directly influencing his brand identity. 

What ignited the passion in you to become a chef?

It all started when I was a kid, about eight years old, and my mom taught me this dish that my grandmother used to make called “Goulash.” I sat there and watched, smelling the aromas, and I really enjoyed it. From then on, I began cooking.

How did you handle the pressure of cooking in front of cameras and being timed while still staying true to your recipe?

It’s crazy how it works because you know the theme and you go right to the elevator and you’re thinking in your head what you know you are going to make and then the platform drops and you think, “Oh my gosh, the ingredients I need are not there.” The pressure is on and nothing is staged. This is the real deal with split second decisions you have to make. So it’s an intense feeling – especially having Gordon Ramsey judging your food every minute. You have to learn how to pivot and think fast when something doesn’t go as planned.

What is the most unexpected ingredient you’ve built a dish around? How did it turn out?

On the show specifically, I was super surprised to see a live sea urchin on camera, in a fish tank. I did not expect that but I took it. I’d say the most unique ingredient I’ve ever had to use, that is more universal than anything, is salt. And I’ve had everything from live octopus to horse brain. There are so many different types of salt with wide ranges of different tastes and flavor profiles, and you have to use it in most dishes. There is smoked salt, finishing salt, curing salt, even a volcanic salt that is super rare and tastes like deviled eggs.

If you could collaborate with any chef, who would it be? 

I will always say “yes” to Gordon, it was such an honor to work with him. However, I’ve been wanting to work with Matty Matheson forever.

Have you ever had an accident in the kitchen, whether it was an ingredient you didn’t mean to add or forgetting a step, but somehow it turned out for the best?

Yes. Every great cook has had a major screw up in the kitchen and nine times out of ten, if you know the flavor profiles and even if you add a little bit extra of something, that little bit of extra goes a long way. I’ve messed up many times but I always try to pivot.

Has your identity as a self-taught chef influenced your confidence and creativity in the kitchen? 

Being in the kitchen for over 15 years, I’ve learned so much from different people, and those experiences have shaped who I am today. Confidence can be learned, but creativity has to come naturally.

In a city full of incredible food, what does it take to stand out without losing authenticity? What do you want people to feel when they leave your table? 

When people come to Gordo Niños it’s a big deal. It started with selling $1 tacos at a mechanic shop. When I first started my spot, I wanted it to be an establishment that felt close to home. As a kid, I loved NASA, so my whole theme is like that NASA area which we are about a block from. When people come in, I just want them to feel like they are also at home, that they are welcome here. Food is a bridge between so many multicultural groups of people, and to be able to build that bond with people and bring everyone together under one roof for one taco or one bowl of beans, it’s such a heartwarming feeling. I look forward to going to my shop everyday and look forward to seeing new faces of people who are curious to try what we do and see how much love and thought we put into it. I want them to feel the same thought and love. The major goal – to stand out among other establishments – requires consistency. If you don’t have consistency or artistic ability, you won’t make it.

Did being on a national platform change how you see your brand or your long-term goals? If so, what are some of those goals? 

The platform didn’t change who I am — it revealed who I need to be moving forward.

The goal is still the same for me and that is to build something that makes sense later, not now.

If your cooking style were a soundtrack, what would it sound like?  

It’s gotta be the Forrest Gump Soundtrack. All bangers!

_______________________________________________________________________________________________________________________

Cover Photo Courtesy FOX

Rebecca Figueroa is a Digital Media Intern for Texas Lifestyle Magazine and currently studies at Texas State University majoring in Marketing. She’s passionate about fashion, exploring the world and making time for her creative hobbies along the way.