-
Man on the grill: Jesus Guerrero brings a new flavor to Tri-County Golf Club. Photo by Thomas Leffler
Jesus Guerrero has surrounded his entire life with food.
“That’s my biggest vice,” Guerrero said.
Luckily for him, his obsession led to a profession, as Guerrero currently resides as the new top chef at Tri-County Golf Club in Teague. The fresh voice in the kitchen is an experienced one, taking just about every food position he could throughout his career.
Originally based out of Columbus, TX; Guerrero has been cooking since eight years old out of necessity, helping to feed his four siblings while his mother worked a hospital job.
He began turning his cuisine into cash at 13, working various restaurants and fast food places as a teen.
At both McDonalds and Sonic, Guerrero quickly moved up the chain due to his unrelenting work ethic.
“I always tried to be the best in whatever it was,” he said.
Guerrero then moved onto serving for more upscale establishments, landing his first major gig at The Falls Resort and Golf Club in New Ulm. His list of cooking assignments is a storied one, dealing with all kinds of issues along the way.
For instance, one job at a nursing home required a strict diet of purees and similar foods for patients to feed on.
In all, he has worked under 11 different chefs, picking up many new techniques along the way.
“I’m like a sponge when it comes to cooking,” Guerrero said. “I just absorb everything I can. It’s free education.”
Guerrero did not receive an official culinary school education, but rather chose the “school of hard knocks,” where he has found success along the way.
“This is what I’m passionate about, it just came easy,” he said.
Falling out of the food industry for a bit of time, Guerrero tried his hand at being a mechanic before coming back into the fold.
Eventually offered the Tri-County job, he jumped at the opportunity to bring his vast knowledge to the golf club kitchen.
“I’m not here to just make a quick paycheck…everything I cook, I try to put a lot of flavor and try to make high-quality stuff,” he said.
The new wave of items and specials at the club includes shrimp scampi, chicken and shrimp alfredo as part of an Italian theme night, as well as more seafood dishes.
Guerrero described his food as “something not so basic, but not so outlandish,” knowing he has to strike a balance between delivering quality and familiarity.
As the fall rolls on, the club welcomes Guerrero’s new initiatives, noting it’s a “push to try to get people in” the doors during a slower season.
When members come in, however; there is nothing slow about Guerrero’s cooking.
His timely delivered menu items represent his attention to giving club-goers the best experience, especially from someone who has a lot of it.
“I can bring a lot more than what these people are used to,” he said.
The restaurant, open from 11 a.m. to 8 p.m. seven days a week, features a variety of grill favorites in addition to Guerrero’s specials.
Sandwiches include a club, a turkey melt, a chicken fried steak sandwich and a Rueben sandwich.
For appetizers, the grill fires up selections such as corn nuggets, shrimp cocktail and grilled bacon-wrapped chicken.
Bigger plate options include a 10 oz. ribeye steak, grilled chicken breast and chicken alfredo, among other choices.