Giving Back Magazine January 2018 - Page 51

to professional residencies at hotels and restaurants throughout Mexico. Throughout his travels, he learned unique regional dishes that he added his own flare to. Armed with his skills, Luisteen launched his own catering company and became a force to reckon with on the Los Angeles food scene. After years of building a name for himself, a new opportunity awaited him in San Diego allowing him to expand from catering to being invited to be a business partner and the Executive Chef of Puesto, now with locations in La Jolla, San Diego, Irvine, and soon opening in Santa Clara. Known for its unique offerings grounded in traditional Mexican cuisine, it is no wonder Chef Luisteen has earned such a great following! Having achieved so many of his own dreams, Mr. Gonzalez has now made it a priority to give back to others. Some of his philanthropic efforts include supporting MAAC Project, Les Dames d’Escoffier International Mexico City, L.A., and Orange County Chapters, Cesar Chavez Service Clubs, as well as Fundación Castro Limón. While he has seen a great deal of success thus far, Luis sees continued growth over th