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Lex Gonzalez

The opportunity to be featured in a magazine is dope. 50K is a great launchpad to launching my restaurant. I’m very happy to compete.

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How long have you been cooking?

I’ve been cooking since I was a teen. Currently Executive chef and manager at Sushi madre in Laredo Texas.

What is your signature dish?

Surf & turf w bacon and scallion mash (Scallops & ribeye)

What will you do with the $50,000?

Hopefully open the doors to my own eatery and grow in my Career and life. I will put a portion of that money to good use through my nonprofit. Level inc.