Good Neighbor Podcast: Frisco

EP 376: Behind The Apron: Private Chefs Of Dallas

• Sophia Yvette

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What makes Chef Mauro Gonzalez with Private Chefs of Dallas a good neighbor?

Great food can delight a table; great hospitality can transform an evening. That’s the lens chef Mauro Gonzalez brings to Private Chefs of Dallas, a gourmet catering team that turns homes and events into refined dining rooms where service and flavor move in sync. We talk about the moment a teenage cook stepped into a country club kitchen and felt the switch flip—from curiosity to calling—and how that experience shaped a company built on craft, calm, and care.

Mauro shares the origin of Private Chefs of Dallas, founded in 2024 to make high-end dishes accessible beyond exclusive venues. Instead of rigid packages, he designs custom menus around guest count, preferences, and budget, then guides clients through options that balance presentation, pacing, and price. He addresses one of the industry’s biggest myths: the “angry chef.” Television loves chaos; professionals prefer clarity. His leadership style is relaxed by default and firm when timing demands it, creating a kitchen culture that delivers consistent plates and a smooth front-of-house experience.

We also dive into how Instagram powers growth. As a marketing major at UNT, Mauro treats social as a living portfolio—showcasing plated dishes, sharing event highlights, and inviting direct bookings. Travel shapes his culinary point of view, with a deep respect for Asian techniques and flavor balance: aromatics, spice layers, and bright acidity that bring richness to life. For Mauro, ambiance matters as much as seasoning. Trained servers and bartenders, thoughtful pacing, and attention to detail elevate service from meal to memory.

If you’re curious about hiring a private chef, crafting a custom menu, or understanding what separates a good dinner from a truly special night, this conversation opens the kitchen door. Subscribe for more stories from local makers, share with a friend who loves food, and leave a review to help others discover the show.

To learn more about Private Chefs of Dallas, go to
 🔗 Instagram: @pcddtx

Private Chefs of Dallas

469-360-7904

SPEAKER_00:

This is the Good Neighbor Podcast, the place where local businesses and neighbors come together. Here's your host, Sophia Yvette.

SPEAKER_01:

Welcome to the Good Neighbor Podcast. Are you in need of a private chef? Well, one may be closer than you think. Today I have the pleasure of introducing your good neighbor chef, Marl Gonzalez, with Private Chefs of Dallas. Marl, how are you today?

SPEAKER_02:

Pretty good, Sophia. How are you?

SPEAKER_01:

I'm good as well. Now we are excited to learn all about you and your business. Can you start off by telling us just a little bit about your company?

SPEAKER_02:

So basically, our company started in 2024. We just had like this idea, me and a friend of mine that I used to work with, um, how to provide our dishes that we could only provide for certain people. And uh we decided to do a catering company, which is what we do, and that we just provide gourmet uh experiences that we know to others with obviously a cost.

SPEAKER_01:

Now, Maro, where did your heart for loving the food industry come from?

SPEAKER_02:

Um, it was maybe six years ago. I was around 15 years old. Um, and my dad's friend used to be the chef at where I currently work at. And he used to come over every Sunday, kind of cook with me, teach me a couple things, and we just kind of hit it off. Then maybe a couple years later, um, he invited me to work at the country club, at the golf club that I currently work at. And just the first day that I got in that kitchen was life-changing. It was just a different experience, and I just fell in love with it ever since.

SPEAKER_01:

Amazing. Now, as a chef, is there a certain type of food that you gravitate towards cooking?

SPEAKER_02:

Uh honestly, I cook everything. You can from steaks to desserts to salads to appetizers, anything you can think of. I think I can produce a beautiful outcome out of it.

SPEAKER_01:

Let's switch gears for a second. What is the number one myth or misconception in your industry?

SPEAKER_02:

I think everybody kind of knows who Gordon Ramsay is, and they just look at him and they're like, oh, he's just like this toxic chef. And you can look at it both ways because I've worked with a couple of chefs, and obviously they come from different backgrounds, so it's it just depends where they come from, but they're not all very aggressive like that. Like, I'll not not all kitchens are like that. It's actually uh more peacefully than you think. But I mean, it's more about everybody doing their part and staying on track, but it's not it's not crazy like that, like you see on the TV shows. It's it's much more different.

SPEAKER_01:

Now, as a private chef yourself, do you see it necessary to be aggressive in the kitchen, or do you think a more relaxed approach can work better?

SPEAKER_02:

I personally and I I do both. I try to stay relaxed, but if there's a necessity to be aggressive, I don't think there's anything wrong with that. Because there is uh there is that that everybody knows uh kitchens are like that. Not all of them are like that, but time to time they do get to that point. And I think it depends on the people you work with and yourself. As long as you stay on track and they stay on track and everybody everybody does their part correctly. I don't think there's any necessary aggression in the kitchen.

SPEAKER_01:

That makes a lot of sense in life. It always comes down to time and place, and knowing that is so important.

SPEAKER_00:

Correct.

SPEAKER_01:

Now, we know marketing is the heart of every business. Who are your target customers or audience? And in terms of marketing today, how do you attract them?

SPEAKER_02:

I'm actually a marketing major at UNT, but uh we try to we only have an Instagram page right now, and uh we post everything that we make, events that we go to, and stuff like that. So we try to get in contact with uh new followers and all that, and uh they can reach out to us on Instagram and we kind of um show them what we do, give them a price. We kind of just uh if they have a huge family that they want to feed or an event, they can contact us, um tell us what they want for how many people, and we give them a cost and we give them food ideas and we kind of go off from there. But Instagram is really the only marketing that we have right now.

SPEAKER_01:

So, Maro, since you are majoring in marketing, have you ever thought about doing your own podcast?

SPEAKER_02:

Uh I have. Uh actually, right now we're I'm working with another friend uh starting a marketing company, kind of get in contact with businesses and kind of develop from there. But a podcast would be uh a good idea maybe in the future.

SPEAKER_01:

Now, outside of work, what do you and your family like to do for fun?

SPEAKER_02:

Uh with my family, I think it's always been like uh like um that we always do it on a Sunday. We get together, uh cook, maybe watch football and just talk and have a good time. Uh but myself, I really love to travel. Any chance that I get any vacations, I love to travel. I recently went to Thailand and just getting to meet these new foods, these new cultures, and everything is just it's great. It's a great experience.

SPEAKER_01:

Now, since you are a chef, I have to ask, since you've been all over, where is the best food?

SPEAKER_02:

Um, I don't know. I haven't traveled as much as I'd like, but I think I I love Asian food. I think their way of cooking is just insane. They use every product, every spice that you can think of, or spice that you've never even heard of in their dishes, and it just comes together to become this awesome dish. So I think Asia is perfect.

SPEAKER_01:

Amazing. Now, back to your business for a second. Please tell our listeners today one thing they should remember about private chefs of Dallas.

SPEAKER_02:

I think they should remember that it's not like your ordinary catering catering company. Obviously, we are gourmet and we do have uh sometimes a high cost, depending on what the food is gonna be. But it's not really about the cost or uh the service, it's more about you guys, our customers having fun and enjoying their meal and having this experience that we provide to them.

SPEAKER_01:

Now, as a chef, would you say the ambiance is more important, the food itself, or both elements together?

SPEAKER_02:

I think it's both elements. Uh, we do we do provide, so there's a couple chefs, and then we do have a couple either servers or bartenders. And we obviously train them to have this uh high expectation for our customers, and we do provide a great service. So if we do have a great service and great food, I think their experience is gonna be exceptional.

SPEAKER_01:

Wonderful. One final question for you today, Marl. Where can our listeners go to learn more about private chefs of Dallas?

SPEAKER_02:

Uh, they can visit um either my LinkedIn, they can contact me through there. Uh, it's just Mauro Gonzalez. And then uh Instagram, like I said before, is basically where we are right now. It's just uh PCDDTX, private chefs of Dallas. And they can just contact me there or either on my phone number as well. Uh force do I say it? It's uh 469-360-7904.

SPEAKER_01:

Well, Marl, I really appreciate you being on the show today. We wish you and your business the best moving forward.

SPEAKER_02:

Awesome. Awesome, Sophia. Thank you so much.

SPEAKER_00:

Thank you for listening to the Good Neighbor Podcast. To nominate your favorite local businesses to be featured on the show, go to gmpfrisco.com. That's gmpfrisco.com or call 469 221 9345.