CEBU, Philippines - He is finally home. In 2001, he began his career in culinary abroad as the senior chef de partie in dietary production at King Faisal Hospital and Research Center in Saudi Arabia. And then like a domino, doors opened for the Hotel and Restaurant Management graduate: another opportunity for him at the Hilton Hotel in Jeddah and Shangri-la Barr Al Jissah, Sultanate of Oman in 2005.
In 2006, he returned to the Philippines as Plantation Bay Resort and Spa's Sous Chef-Semi-fine Dining, imparting more in luxury hotels such as Eskaya Beach Resort and Spa in Bohol, City Sports Club Cebu, Misibis Bay Resort and Spa, and Bluwater Resort in Boracay Island. "We have a lot to explore in the country. To be a good chef, you have to know your local cuisine," Gonzales goes on.
A spoonful of his creations would tell you that his strength lies in Mediterranean and Asian fusion. But for a sojourn propelled by the desire to serve and to delight the world, nothing could be more delicious than the taste of homecoming: "The feeling of being in your own country to teach and impart to the younger chefs what I've learned in my journey is very rewarding."(FREEMAN)