Purveyors of Amazing: Javier Fuentes

Chef Javier brings bold flavors to Truluck’s.

For Truluck’s Executive Chef Javier Fuentes, his culinary skills started with pancakes.

“At the early age of four, I was cooking pancakes on the weekends for family,” he says. And he’s been cooking for people ever since.

Chef Javier grew up in a family with many special recipes—his mother’s mole pueblano being exceptionally inspirational.

“I’m passionate about fresh, from-scratch cooking,” he says. “My first line cook job at Miller Bakery Cafe introduced me to great flavors and dishes that could be made with great ingredients. Once I became sous chef there and learned how to develop flavors together, I was hooked on the hospitality industry for life.”

Before joining Truluck’s, Chef Javier’s culinary career took him on a journey in restaurants around the country. He served as a traveling chef for Marriott International, helping new and struggling hotel restaurants serve up success. He consulted on restaurant operations for 360 Dining with Chef Jonathan Fox, opened restaurants with Del Frisco’s Restaurant Group and more recently was handpicked by Gordon Ramsay to develop systems and execution for his North American burger concept.

And then came Truluck’s: “I talked with Chef Thomas about the potential opportunity, had dinner at Truluck’s—and it felt like a perfect match, creating a memorable hospitality experience one dish as a time,” Chef Javier says.

In the Truluck’s kitchen, Chef Javier is hard at work developing new flavors and dishes to impress. He’s also passionate about helping build the next generation of chefs, working hand-in-hand to build their skills and help them grow.

“I want to continue the development of our Truluck’s staff. I try to create a family atmosphere, and I enjoy developing the next person in line for every position—including my own. I want to have sous chefs ready to take my job one day,” he says.

When he’s not at work, Chef Javier’s family still keeps him busy in the kitchen. “One dish friends and family ask for on special occasions is cochenita pibil (Yucatan pork). It’s a complex dish with bold citrus achiote flavors. You have to cook it for at least five or six hours to develop all the flavors,” he says.

But like any chef knows, it’s always worth the wait.

Experience Truluck’s delectable dishes for yourself and make a reservation today. Your table is waiting.