Chef Adolfo Gonzalez

Chef Adolfo Gonzalez

Growing up in beautiful Zacatlan, Puebla Mexico, a small town which sits on a rolling plateau that ends abruptly at the edge of a huge canyon, Chef Adolfo Gonzalez was raised in the kitchen.  His mother, Teodora, a pristine cook, had eight children to cook for daily.  She also ran a produce store for most of Adolfo’s child hood.  This is where he learned the technique of picking the freshest ingredients for his food creations. 

Chef Adolfo started at the Atlanta Fish Market as a teenager, moving quickly through the kitchen positions. He became one of Chef Pano Karatassos’s youngest Sous Chefs at the early age of 18 years old.  Working & learning from Chef Robert Holley, he learned how to incorporate his authentic style of cooking.

He also worked alongside Chef Kevin Rathbun for a few years, while Kevin was at Nava & the Atlanta Fish Market.  Adolfo learned many cooking techniques while working at other Buckhead Life Restaurant Group’s restaurants such as Buckhead Diner and Corner Café throughout his career.

After marrying Brianna in 2002 and having his first son Josh in 2003, Adolfo was offered an Executive Sous Chef position at Coast Bar & Grill in Charleston SC.  Under the helm of Chef Fred Neville, Adolfo learned kitchen management and added variety to his style of cooking.

In 2005, Pano Karatassos asked Adolfo to come back to the Atlanta Fish Market as Executive Sous Chef. Working again alongside Chef Robert Holley creating classic seafood dishes for the world renowned restaurant.

Answering his entrepreneurial spirit, Chef Adolfo, along with his wife Brianna, opened Taco Cantina in the summer of 2015. Focusing on the authentic dishes he grew up helping his mother make, with the freshest ingredients possible.

When he is not in the kitchen, Chef Adolfo enjoys spending time with his 3 beautiful children and wife.