What does it take to break into some of the toughest kitchens in America, reinvent yourself from musician to chef, and build restaurants that challenge everything we think we know about food, culture, and work?
In this episode of Dishin’ Up Diaspora, Chef Emme sits down with Chef José Garzón — the Ecuadorian-born creative force behind Seattle favorites like Garzón Latinx Street Food, Ekeko Drinking Snacks, Chifa, Lola Supper Club, and his latest venture, Bad Chancla, named one of Bon Appétit’s most anticipated restaurant openings of 2024. His restaurants have also been featured in The Stranger’s “Best of Seattle” list, cementing him as a chef and entrepreneur reshaping the Pacific Northwest dining scene.
José’s story is anything but ordinary. Before food, he toured the U.S. as a guitarist with bands like MxPx. Between shows, he worked in kitchens where he fell in love with cooking. His path took him from butchering floors in Pennsylvania, to culinary school in Washington, to staging at fine-dining restaurants — and eventually to redefining what Latinx food and immigrant-driven cuisine could look like in Seattle.
Together, we dive into:
- The immigrant food experience — growing up on the coast of Ecuador, raised by his grandmother Lola, and later navigating American kitchens as a Latino chef.
- Toxic hustle culture in restaurants — why “looking stressed” was valued more than confidence, and how he stood his ground against outdated expectations.
- Pop-ups as disruption — how Garzón Latinx Street Food and Ekeko transformed Seattle’s dining scene by creating full experiences, not just transactions.
- Authenticity is bullshit — why the word “authentic” doesn’t capture the complexity of immigrant food traditions.
- The realities of running a restaurant — why most owners don’t pay themselves, and why side hustles, collaborations, and media work are now essential for survival.
- Immigrant identity today — from assimilation and denial, to reclaiming pride and speaking out in a political climate that often pushes immigrants to the margins.
- Mentorship and legacy — why José opens doors for younger chefs, especially women and chefs of color, to give them opportunities he had to fight for.
This episode is raw, inspiring, and unfiltered — a conversation about food as art, resilience, and identity. Whether you’re a chef, entrepreneur, immigrant, or food lover, you’ll walk away with a deeper understanding of how restaurants really work, why immigrant voices matter, and how joy can be an act of resistance.
🎧 Listen now on Spotify, Apple Podcasts, or wherever you get your podcasts.
📺 Watch the full episode on YouTube.
Follow Chef José Garzón on Instagram @holajosegarzon and learn more at garzonpnw.com.
Follow the podcast on Instagram @dishindiasporapodcast
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