We’re looking forward to introducing you to Ali Gonzalez . Check out our conversation below.
Hi Ali , thank you for taking the time to reflect back on your journey with us. I think our readers are in for a real treat. There is so much we can all learn from each other and so thank you again for opening up with us. Let’s get into it: Have you stood up for someone when it cost you something?
I’ve always stood up for people — for organizations, for friends, and even for strangers — whenever and wherever I can. To me, giving should come without hesitation, without calculation. When someone needs help, you simply act.
Over the years, I’ve had people reach out to me for all kinds of help — from airline flights for families in need, to donations for the homeless. I’ve given food, offered my personal time, and helped people find jobs when they had nowhere else to turn. I never did it for recognition. I did it because I could — and because it was the right thing to do.
A few years ago, I donated 350 trees to the rainforest. It wasn’t about the money; it was about giving something back to the world that’s given me so much.
I’ve always believed in helping small businesses and buying local, but I also believe in supporting third-world countries. Those communities rely on our compassion to sustain their economies and feed their families. Helping them isn’t charity — it’s humanity.
For me, giving has never been about how much it costs. It’s about how it makes people feel — the relief, the gratitude, the hope. It’s about reminding others that someone still cares.
In life, I’ve learned that real giving means seeing the bigger picture — understanding that what we do for others, no matter how small, always finds its way back. And that’s what keeps the heart full and the world turning.
Can you briefly introduce yourself and share what makes you or your brand unique?
My name is Ali A. Gonzalez, and I’ve dedicated nearly four decades — about 38 years — to the restaurant and food service industry. I knew at just 13 years old that I wanted to become a chef. By 18, I was in culinary school in San Francisco, chasing that dream with everything I had. I’ve never looked back, and I’ve never once regretted that decision.
At my core, I’ve always been an executive chef, but as my career evolved, I realized I wanted to do much more than just run kitchens — I wanted to help build them, shape them, and inspire the people inside them.
Over the years, I’ve worked everywhere — from private restaurants and major hotels to Hollywood studios like Paramount, ABC, and NBC. I’ve owned my own private catering company and led corporate dining operations, eventually moving up the ladder from General Manager to District Manager, and finally Assistant Vice President.
Then one day, opportunity knocked — literally — when I was asked to become the CEO of two culinary schools. I never could have imagined that the same kid who started cooking at home as a child and dreaming of flavor profiles would one day be teaching the next generation of chefs. My life has been filled with blessings, each one rooted in hard work, passion, and purpose.
About five years ago, I founded my own company — Sustainable Culinary Solutions — a professional food service consulting firm built on integrity, innovation, and respect for real food. Through that journey, I’ve met incredible people, including a team with a dream to build their own restaurant: NOTO66 — a fine casual, sustainable dining experience.
The reason I started Sustainable Culinary Solutions goes back to my years working in the Silicon Valley, where I led innovation and sustainability programs for major companies. I wasn’t just creating initiatives on paper — I wanted to understand the truth behind them.
I went straight to the source — composting facilities, paper manufacturers, and waste management companies — to see firsthand what was really happening in the system. What I discovered opened my eyes. There was a huge gap between what companies claimed to be doing and what was actually taking place.
My passion for sustainability has always been real and deeply personal. I didn’t want to build programs based on marketing buzzwords or false narratives. I wanted to create something authentic, something that truly made a difference — not only in how we source and prepare food, but in how we respect the planet that gives it to us.
That’s why I built Sustainable Culinary Solutions — to bring truth, integrity, and accountability back to the food industry. Because doing the right thing isn’t just good business — it’s a responsibility
At NOTO66, our mission is simple but powerful: to bring authentic service and real, unprocessed food back to the table. We believe the food system is broken, and we want our guests to taste the difference — to eat better, live healthier, and reconnect with what food is meant to be.
At NOTO66, we’re proud to feature our own in-house bakery, crafting Swedish-inspired desserts and freshly baked breads each day. Our goal is simple — to serve authentic, high-quality baked goods you won’t find anywhere else.
From delicate pastries and rich, buttery layers to warm, aromatic loaves straight from the oven, every item is made with care, precision, and real ingredients — no shortcuts, no compromises.
We want every bite to feel like a discovery — a culinary experience that leaves a lasting impression and keeps you coming back for more. (NOTO66 coming summer 2026 6420 Joliet Rd Counrtyside, IL 60525) [email protected]
For me, food has never been just a career. It’s been my calling, my canvas, and my connection to people. Every meal tells a story — and this is mine.
With everything I currently have on my plate I’m currently working on a new book titled Behind the Kitchen Door, a revealing and unfiltered look into the side of the food industry that few ever see.
This book takes a deep dive into the realities of corporate dining, procurement, and human resources — exposing the challenges that exist from the front lines of hourly employees to the highest levels of management. It explores the truths that are rarely discussed, the stories that never make headlines, and the issues that the industry would rather keep hidden.
“Behind the Kitchen Door” isn’t just about food — it’s about people. It’s about the culture, corruption, and corporate politics that shape the very meals we serve and the systems we work in. It’s time to open the door and bring these stories into the light — because the only way to fix what’s broken is to first tell the truth.
Okay, so here’s a deep one: Who taught you the most about work?
People often ask me who inspired or influenced me the most in my career, and my answer is always the same — everybody.
I’ve learned from so many people throughout my life: from dishwashers and prep cooks to executive chefs and even home cooks who pour their heart into family meals. Every single one of them taught me something valuable.
Over the years, I’ve traveled through 36 states, working alongside people from all walks of life and from countless cultures. Each has their own story, their own ingredients, their own way of cooking that carries history and heart. I’ve learned from Southerners who turn simple ingredients into soulful comfort food, and from Chinese chefs whose traditions stretch back hundreds of years — recipes once prepared for emperors. I’ve listened to the stories of Mexicans, Salvadorans, Colombians, Italians, and the French, each culture adding another layer to my understanding of what food really means.
It wasn’t just the food that inspired me — it was the people behind it. Their passion, their stories, and their pride in what they create reminded me to always stay humble and to treat every person and every dish with respect.
Through all of it, I didn’t just learn about ingredients and techniques — I learned about organization, discipline, and most of all, integrity.
Because being a chef isn’t just about mastering flavor — it’s about honoring the people and the stories that bring those flavors to life.
If you could say one kind thing to your younger self, what would it be?
If I could tell my younger self one kind thing, it would be this: be humble and forgive.
I grew up with a difficult childhood — one that still follows me in quiet ways. The pain runs deep, and I’ll admit, I’m still learning how to face it. But in many ways, it’s also what shaped me. It’s what gave me my drive, my work ethic, and my refusal to give up.
School was never easy for me. My home life made it hard to focus, and there were times I was beaten down and humiliated — both physically and emotionally. But even then, I never turned that pain onto anyone else. Instead, I used it as fuel. It made me want to prove that I could be more — not out of anger, but out of strength.
Still, I know that the same pain that made me stronger also held me back in ways I didn’t understand until later. I carried walls instead of trust. I pushed forward instead of healing.
If I could speak to that younger version of me, I’d tell him that forgiveness isn’t weakness — it’s freedom. That humility doesn’t mean being small — it means understanding your worth without needing to prove it to anyone.
And I’d remind him that every scar, every struggle, was shaping the man who would one day stand tall — not in bitterness, but in purpose.
Alright, so if you are open to it, let’s explore some philosophical questions that touch on your values and worldview. What are the biggest lies your industry tells itself?
One of the biggest lies the food industry tells is that the problem is the employees.
The truth is, in any company or corporation, it starts with leadership.
Too often, management is quick to point fingers instead of looking in the mirror. They blame turnover, lack of motivation, or poor performance on staff — when in reality, the issue is often a lack of communication, guidance, and accountability at the top.
Leaders should be holding regular meetings, focus groups, and trainings to build trust and engagement. They should be asking questions, listening to feedback, and giving their teams the tools to succeed. Employees don’t just want a paycheck — they want to belong, to feel heard, and to know their work matters.
True leadership is about empowerment. When you empower people, they rise. When you treat everyone fairly and equally — without singling anyone out — you create an environment where effort and integrity thrive. Yes, there will always be those who go above and beyond and others who simply show up for the paycheck. But that’s where management’s real work begins — balancing the team, recognizing talent, and rewarding initiative.
When you invest in people, they invest back.
And when leadership leads with fairness, humility, and respect, the entire workplace becomes more productive — not because employees have to perform, but because they want to.
Okay, so let’s keep going with one more question that means a lot to us: What is the story you hope people tell about you when you’re gone?
When I’m gone, I want my story to be simple — I lived a great life.
I’ve traveled the world and experienced things most people never get the chance to see. I’ve eaten in thousands of restaurants, flown more than a million miles, and cooked food that people would line up for — dishes filled with heart, passion, and purpose.
The experiences I’ve had could fill three lifetimes. I’ve tasted flavors from every corner of the world — from the freshest seafood pulled straight from the ocean to perfectly marbled Angus prime and Wagyu beef. I’ve shared meals and conversations with people from every culture, each one offering a new story, a new lesson, a new appreciation for what food can mean.
And the best part? Ninety percent of it was paid for by the companies I worked for — a blessing I’ll never take for granted. The education I received through these experiences was worth more than any college degree. Life itself became my classroom, and the world became my teacher.
Before I leave this earth, my only hope is to pass that knowledge on to others — to inspire someone else to chase their passion, to see the world, to cook with love, and to never forget that the true richness of life isn’t found in money, but in experience, gratitude, and the people we meet along the way.
Contact Info:
- Website: https://sustainableculinarysolutions.com/
- Instagram: https://www.instagram.com/sustainableculinarysolutions/
- Linkedin: https://www.linkedin.com/in/aligonzalez/
- Twitter: https://x.com/SustainableCul1
- Facebook: https://www.facebook.com/SustainableCulinarySolutions
- Youtube: https://www.youtube.com/channel/UCy32V-owwrtQw2KsRnCpAew
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