Jose Serrato owns two renowned restaurants, with a sophisticated new location in Brentwood that opened this summer. But many don’t know the inspiring story of how he built his American dream and gives back to the community.
Growing up on a farm in rural Mexico, Jose and his siblings faced tough times but were surrounded by love. “I had the best foundation,” he reflects. His mother’s nurturing spirit and faith in God complemented his father’s emphasis on hard work, instilling values that would guide him throughout his life.
At just fifteen, Jose’s mother was diagnosed with a heart condition. With his father earning only $3 a day, the family struggled to afford her medication. To help, Jose made the difficult decision to journey alone to the United States. After three days on the streets of Southern California, a stranger offered him shelter in a garage and a job in landscaping. However, the owner soon realized Jose was underage and handed him a $50 bill–more money than he’d ever seen–advising him to seek work in a restaurant. Jose sent that money home, determined to help his family.
He found a job washing dishes at Tony Roma’s in Orange County, earning $4 an hour, and learned to survive on just three bananas and a package of ramen per day. Knowing he needed to earn more money, he asked his boss how to increase his wages. By coming in early to learn food prep, he earned a raise and worked his way up to Kitchen Manager, eventually earning $28,000 per year.
Jose was later recruited by the Rusty Pelican in Long Beach, where he became Executive Chef. During this time, he met Gary Sinise and Tom Hanks, who were discussing the Bubba Gump Shrimp franchise. Jose traveled globally to open multiple Bubba Gump restaurants before settling in middle Tennessee and opening his beloved steakhouse in Franklin.
Last year, our own Johnny Birdsong introduced Jose to an event called Muscle Shoals to Main Street, benefiting My Friends House, which supports at-risk boys aged twelve to seventeen. Their mission inspired Jose to invite the boys to his restaurant monthly for meals and conversation. “I wanted to hear what was going on in their heads,” he shares. He believes that introducing them to new flavors can spark creativity and curiosity.
After a few months, one boy showed an interest in the restaurant world, asking questions about how the industry worked. When the boy expressed a desire to work at Serrato’s, Jose hired him as a dishwasher, creating a full-circle moment that echoed his own beginnings. Now, that young man has advanced to food runner and aspires to become a chef. “It’s extremely gratifying,” Jose says, and he’s discussing expanding this initiative to other restaurants.
Reflecting on his blessings, Jose states, “I had two amazing parents—these boys didn’t have that. That’s why I want to give back. My father always told me to look for ways you can be useful.”
