REAL GUYS, REAL AMBITION
In this series, we sat down with real guys who are changing what work looks like today - from the jobs they do to the places they call their office. This is what the modern hustle looks like.
Slow Cookin' with Dante Gonzales
Chef Dante Gonzales is a trailblazer in the food industry. You might even call him a food crusader. Remixing recipes he learned from his grandmother, his food is always the centerpiece of his parties, which combine his unique culinary voice with vibrant music and art. For someone who spends some days making deliveries around the city and others cooking in a kitchen for 12 hours, khakis are the go-to because they’re tough, comfortable, and still look good when he steps into the party.
ON BEING "ALWAYS ON"
“You have to get your hustle on and be really flexible.”
Q: How did you get started?
A: Dante's Fried Chicken started when I was 8 years old with my grandmother. She was a nurse, but also worked as a private cook for Hollywood elite. That's how I learned how to cook.
Q: Describe a typical work day.
A: A typical work day for me is crazy. I wake up around 4:30, work out, have a yerba mate, get on my bike and get to work in the kitchen. The nature of catering has changed, so I have to be more flexible. I could be in the kitchen for 10 hours cooking, or running around doing pops ups, lunch drop-offs, or other ghost kitchen services.
ON WHAT MOTIVATES HIM
"I like to bring community together through art, music and food. This masks peoples biases and creates a beautiful experience that people can take with them."
Q: Describe your personal style?
A: My style is old school Brooklyn, mixed with some LA, London and New York. It represents my food, travels and experiences with different cultures. But I also need to balance it with functionality.
Q: Why khakis?
A: I'm an 70s baby, but an 80s adolescent. Khakis were a huge part of our life. My dad wore them. my uncle wore them. They're stylish. Classic. But you just need 2 pairs: one you can get messed up, and one you can use to serve the guests.