Alex Padilla: A story of passion and dedication

Alex Padilla, executive chef of the Ninfa’s Restaurants, is Honduran despite most people thinking he is from Mexico.

When he was 18 years old, Alex left Houston to travel around the U.S., leaving behind his family. He had no money in his pocket and no promise of his next meal, yet he embarked on a journey travelling through Arizona, New Jersey, and New York. He eventually decided to live in California because of its warm climate.

He cleaned kitchens to earn money for his rent in a small space where he lived for a few months. His mother, who was a chef, encouraged him to study culinary arts. Alex revealed he spent many Christmases alone, sitting on a bench and staring at the Golden Gate Bridge. However, he never thought to tell his mom the truth about not having money or a place to live, “It wasn’t easy, but I learned to value and appreciate things.”

During his time living in San Francisco, he met the renowned chef and James Beard award-winner Nancy Oakes and her husband Bruce Aidells. He has nothing but words of admiration and gratitude for her, who, he says, took out the causeless rebellion he had in his head, as most young men have.

He studied at City College in San Francisco and developed a love for the culinary profession thanks to the people he met along the way.

As his passion for cooking grew, he traveled through Europe, learning new techniques and experiencing new flavors.

One day after having mastered the highest cooking techniques at the Boulevard Restaurant—winner of the best restaurant in California for 7 consecutive years—and after being at the top of his career, he decided to leave everything behind and return to his Latin roots.  His life did a 180 when he decided to return to Houston and immerse himself in Mexican cuisine. To this day, his eyes light up as he talks about his love for Mexico—the country he spent his childhood in—and its food.

One day in an interview, Alex mentioned that his mother worked at Ninfa’s. The owner immediately contacted him to offer him a position. Many people criticized Alex for his lack of knowledge of Mexican cuisine, but in taking on that challenge and fusing haute cuisine techniques with traditional Mexican recipes, Alex became passionate about its flavors and textures. He began creating a completely new menu for the restaurant.

It has been 17 years since then, and Alex is still working and as passionate about Tex-Mex food—preparing meals with excellent quality ingredients to please and leave a lasting impression on each guest. Once again, he is at the top of his career.

There is no doubt that this is a story of passion and dedication that anyone looking for success can learn from.

On the Menu