Meet chef Carlos Vera, founder of Taco Locale
READ MORE
Changing of the guard
Wichita’s new generation of chefs is young, passionate and earnest, and they’re focused more on sustainability and creativity than their predecessors could be.
Expand All
Wichita’s “new guard” of chefs are passionate young men and women who are local celebrities.
For them, food is an art, a passion and a career, not just a job. They’re not competitors but colleagues. They’re pumped about local vegetables. They’re friends with local farmers. And they’re leading Wichita on a new culinary course. Read about Carlos Vera below; read about more of the new guard here.
Carlos Vera
Job: Founder, Taco Locale, 2721 E. Central, suite 109
Age: 30
Hometown: Brownsville, Texas
Training: Le Cordon Bleu College of Culinary Arts, Austin
Restaurant resume: Chef at Biga on the Banks, Silo and La Gloria, all in San Antonio; sous chef at YaYa’s, Wichita; Executive Chef at 37 West, Koch Industries and at Taco Locale
How did you become interested in cooking? “I grew up cooking with my mom and always gravitated to the fire. Growing up, I was always the one cooking for my friends and eventually cooking at their family parties and barbecues. After high school, I decided that the culinary industry was something I wanted to get to know better, and I enrolled in culinary school. I packed my bag, headed north to Austin and the rest is history.”
What makes Wichita a special place for dining? “I think Wichita is a place full of young people looking for the next big thing, and that is a great asset for us chefs who are trying to introduce new ideas and new philosophies.”
One thing you’d like to change about Wichita’s restaurant scene: “I think the biggest thing to change is the customer/ guest needs to have an openness about trying new things. And work on building trust with us chefs, letting us guide them through new flavors and experiences. One thing that you can count on is that we will always do everything that we can to make sure that we make things right for our guest and that if there’s any shortcomings or mistakes on our end, we will do everything we can to exceed or meet your expectations. Secondly and not any less important, business owners who employ us and other industry talents MUST trust us to look out for their best interest just as much as we are looking for them to watch over ours.”
Favorite Wichita restaurant besides your own: “Love Public. Love Brooke and Travis Russell. Great people, great business and great food. Beautiful family. I am always inspired by those I see grind away and succeed in circumstances that would make others curl up.”
Your philosophy on your job: “Work harder than the rest. Play harder than the rest. This is something that I have always struggled with. I have been your classic case of work hard and don’t play around. But after a decade of the grind, I’ve found myself blessed with time to spend with family and friends as well as pursuing my other passion: Hot rodding.”
This story was originally published October 31, 2021 at 12:00 AM.
.jpg)
