Houston-based “Chef Machete” has famous clients and award-winning restaurants – but to the SIU, he’s known as Chief Cook Trinidad Gonzalez, who sailed from 2013-2019, primarily on tugs in the Gulf of Mexico.
“The Seafarers International Union made me the man I am today,” said Gonzalez. ”All the organizational skills and the experience of managing a crew – in fact, I organize and structure my kitchens to this day like I learned from sailing.”
Like many mariners, Gonzalez comes from a seafaring family. “Both of my brothers, my father and my grandfather were all mariners,” he said. “That’s what we were raised for, you know. After I moved out, I went to Cali, did my own thing, and then in 2013 I decided it was time to see the world. I was waiting and waiting for jobs out on the West Coast, but then I moved to Houston and got a job on a tug right away. It was all [good] from there!”
He was preceded in the SIU by his father, pensioner Angel Gonzalez, who also sailed as a harbor pilot for many years after finishing his career with the union, and by his older brothers: AB William Mallow, who sailed with the SIU until 2003, and AB Juan Gonzalez, who is currently a tugboat captain with SIU-contracted G&H Towing.
Throughout his sailing career, Trinidad knew his true passion was cooking. “I always wanted to be a cook,” he stated. “Growing up, my thoughts always kept going back to eventually being a chef. I was sailing for Crowley, and on the weekends, I would sell tacos out of my taco truck, and that’s how it started. It really started to take off, and I knew I had a good thing going at that point.”
Now the owner of three Gordo Niños locations in the Houston area, Chef Machete serves up Tex-Mex alongside his secret sauce, a purple-in-color dipping sauce with a taste similar to a savory ranch that he calls “Lean Sauce.”
He said, “I actually started working on the sauce when I was still sailing; on the weekends I’d make a new batch, and take it back to my guys Monday morning. Ten months later, I finally perfected my sauce. After that, I knew I had to come ashore and start up a restaurant.”
He added, “My main clientele now is local Houston rappers, athletes, and politicians. Everybody’s got to eat, and they like what I make, so it’s easy like that. I’ve served 50 Cent, E-40, George Strait.… They keep coming back, too.”
SIU Patrolman J.B. Niday, who works out of the Houston hiring hall and is a longtime friend of Gonzalez, said, “It is an amazing feeling to see our SIU brother become so successful. His purple sauce is the most creatively delicious thing I have ever tried.”
Through it all, Gonzalez remembers his time sailing fondly, saying, “I would recommend everyone join the Seafarers. I have friends that I talked into it, and some of them are captains and pilots by now. All the skills I learned, I have put to good use making my culinary dreams come true.”
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