OCEAN'S FINEST SEAFOOD & CRAB
Let’s get this out of the way first: I’m not a blogger. My English grammar needs help, and my spell check has been working overtime. I’m a professional cook, I can cook my butt off, I can teach, and I can lead—but writing? That’s a different beast. I’ll do my best to give you a look into Truluck’s culinary world, and with a little luck, you’ll find this both entertaining and insightful.
I’ve been with Truluck’s for almost two decades, working side by side with some incredible people, many of whom are now sitting on our Board of Directors. Then, about two years ago, the “rookie” showed up: Chef Thomas Dritsas.
In December 2022, our culinary leadership shifted, and I stepped into a role I had never held before, running culinary operations from the top. Managing 12 successful restaurants across multiple states was no small task. I had the tools, I knew the brand inside and out, and I had great chefs under me. But make no mistake, it was extremely challenging. I held things together for about five months before the “Greek freak” himself, Chef Thomas, walked through the door. And let me tell you, that was the best thing that could have happened.
Now, I don’t put much stock in resumes, but his was stacked. Was I impressed? Absolutely. Was I intimidated? Definitely. Not because I thought he’d take my job, but because I didn’t want to let him down. Turns out, he was exactly what our team needed. He came in swinging, and together we’ve changed just about everything from menu items to systems while always protecting our Truluck’s roots. The best part? He didn’t just lead; he brought me along for the ride. He’s the vision, I’m the executor. It works.
But we realized something really important. We needed more structure. For years, my partner in crime, Manuel “Manny” Vera, and I were running around teaching, developing, and covering gaps wherever needed. The problem was we were patching holes, instead of fixing the foundation. So, we built a new plan: Market Chefs.
Manny became our first Market Chef in Dallas, and honestly, he’d earned it a hundred times over. He’s been with us for 25 years (feels like 100) and built a powerhouse team of new leaders: Chef Partner Paigton Wilson, Chef Estephan Fernandez, and Chef Justin Valladares, to name a few. Then came Chef Michael Cerny in Austin, and Chef Odel Arencibia in Florida. Michael started with me back in 2011 as a sous chef in Miami, worked his way up, and left his mark in both Miami and Austin. Odel was once with a competitor until I called him years later, and now he’s running our Florida & Illinois locations, training chefs across the states, and making a huge impact.
So here we are today, a culinary leadership team of five—three Market Chefs, one Corporate Executive Chef, and me as Director of Culinary Operations. I couldn’t be prouder of what we’ve built. Our chefs are humble, hungry, and smart. That’s the magic formula and it’s why this structure works. It gives us clarity, mentorship, and a path for chefs to grow into leadership roles.
It’s also sharpened our culinary philosophy. Our signature seafood and steaks? Non-negotiables. They must be flawless everywhere. That means strict sourcing, clear standards, and obsessive training. But we also leave room for creativity. Seasonal updates and local touches keep things fresh without ever compromising the classics. Guests get the comfort of their favorites and the thrill of something new—like Netflix dropping a new season of your favorite show while the old episodes are still there to binge.
And then there’s sustainability. Our chefs live it daily, partnering with the right suppliers, reducing waste, and treating every product with respect. That commitment shows up on every plate we serve.
At the end of the day, though, it’s about more than food. The chef program has elevated the entire dining experience. When chefs focus on the guest, not just the technique, every dish becomes a memory, not just a meal. Beyond the plate, our chefs carry the culture of Truluck’s. They lead with integrity, mentor their teams, and engage with their communities. That’s the “Truluck’s touch” that sets us apart.
So, here’s my International Chef’s Day takeaway: I may not be a blogger, but I do know this, great food starts with great people. The past two years have been the most inspiring of my career. With this team, this structure, and this vision, the future of Truluck’s culinary program is brighter than ever.
Stay Hard,
