Tell me about yourself and your journey to becoming a chef.
I was born in São Paulo, Brazil, but I grew up in Philadelphia. I came to the States when I was very young. I was maybe 3 years old.
Until I was 15, I was raised in Philly. Then, from 15 until the present time, I’ve been here in Jacksonville.
I started my career pretty young. I was a prep cook/dishwasher at my first job, which was at a sushi café in Riverside. I was there for a couple of years while I finished high school.
Then, I started taking classes at UNF for sports psychology, but it didn’t end up being my thing.
At that time, I was working at Koja, which was a Korean/Japanese cuisine bistro at The Landing, which is no more. But it was really good. Taught me a lot of things. That was my first managerial position; I was the kitchen manager there for a couple of years.
Unfortunately, it didn’t last. The Landing got demolished.
So, after that, I got a job offer from a friend who owns bb’s Restaurant and Biscotti’s in San Marco and the Avondale area. I was there for nine years. I worked from the bottom all the way to the top.
I worked under a lot of great chefs. I worked under Chef Carlos Ramirez. I worked under Josh Agan. And then, I worked under Chef Chris Cohen.
In 2017, my last year there, I was offered different positions but I decided to branch out and start my own self-employment. I did a lot of private chef functions. Did a lot of catering functions. And I also had my food truck, which I named after my firstborn, Khloe. So, I named my company Khloe’s Kitchen.
My first three or four years, I was just trying to get my brand going. Trying to get my name out there.
You appeared on Food Network programs.
I was on “Guy’s Grocery Games.” It was a great experience. It was a very proud moment in my life. I met a lot of chefs that are still there.
And then, a couple of years later I was called back. I was recast for another show called “Beachside Brawl.” That one was really good. I opened up a little bit more. …
When I did “Beachside Brawl,” it was off Redondo Beach in California. I met a lot of great Food Network chefs — Brian Malarkey and Chef Eric Adjepong. …
Other than that, my brand’s grown. I’ve done a lot of interesting dinners. … I was actually Trevor Lawrence’s private chef his first few years with the Jags. I didn’t really publicize it as much as people thought I should. I wanted to respect his privacy.
I was asked to be his permanent chef, but I was still wanting to do my brand so kind of declined the opportunity to be his permanent chef, but I had a great relationship with him. He’s very awesome, a very good man. And his wife Marissa — they’re great people and I wish we could have continued.
How are things going now?
I primarily do a lot of heavy catering, private dinners. I’m a chef for St. Augustine Sailing. When they do a private dinner, they subcontract me and we do four- to five-course dinners on the boat.
That’s actually something that I’ve been doing for the last three years.
I did some cultural dinners for the link. I enjoyed it. I loved the immersive part of it. I’m a little sad that we couldn’t continue doing them, but that’s the nature of those things. …
Do you still run your food truck?
No, after COVID, we became busy and never really got a chance to re-establish my food truck. I still have it but it’s kind of sitting there in the parking lot. Maybe if I could find a permanent spot and then maybe I could hire some help … but for now, what we’re doing right now, it’s just too much …
Catering’s my bread and butter. We have about 20-25 regular customers. And then, like I said, we’re doing private dinners …
Is this a career that lets you spend time as a dad?
Yeah. Working for myself, definitely. You know, I can adjust things. If I haven’t seen my kids in two weeks, I can take a day or two off to be a father.
Working in a kitchen for somebody else, you’re always needed. Even on your off days, people are calling you. Something’s wrong or somebody called out …
Were you influenced by your Filipino and Brazilian roots?
My mom, she cooked a lot when we were younger. … Because she didn’t have time to cook every day, she would batch cook. She would cook a big old batch of stew for the week or a big old casserole for the week … and it would have Filipino, Asian, Oriental ingredients that me and my brother could just reheat.
When it comes to my cooking style, I just like what I like. You know, I’m not very limited. I try to be very resourceful. I don’t want to limit myself creatively.
How can people contact you?
They can go to my web page, khloeskitchen.com. Or you can reach me directly on my Facebook or Instagram, which is @WesleyNogueira.
