Welcome to our table. We're a chef + wife team that loves to share the art of crafting restaurant-quality meals and cocktails at home in a virtual culinary experience.
Like friends coming over to share a meal, our cooking course is like having a double-date night with Chip and Joanna Gaines. We'll share expert culinary knowledge, craft a cocktail (or two!), and the deets on making entertaining look effortlessly chic.
We're your insider peeps who want to empower you to create a Pinterest-worthy culinary experience you'll be proud to share with your family and friends.
It's our honor to include that version of tradition in our modern family. So even when things get hectic, we know we can return to the kitchen - the heart of our home - for nourishment
Saturdays and Sundays are family affairs here at Casa G. And for us, that means quality time cooking.
Growing up, the best time of the week was gathering with the family in the kitchen or around the dining table. the smell of garlic roasting or brownies baking, the slow simmer of a sofrito, but most of all, the opportunity to reconnect with loved ones around a shared plate.
Yep. We even look forward to grocery shopping. There is nothing like my son asking me if we can try morel mushrooms and me saying absolutely yes!
Watching their eyes light up when they master a new technique or taste an unfamiliar cuisine is a bonding moment many families miss out on in the rush of everyday life.
Watching our kids experience the delight and confidence that comes with preparing and cooking a meal together is one of the greatest joys in life.
Go on another Asian food tour
After leaving the Caribbean following a devastating hurricane, I was transferred to the Four Seasons Hotel in Houston.
Living the dream in Anguilla, BWI at the Viceroy that later became a Four Seasons Hotel, Resort & Residences.
BIG shoes to fill, replacing the Executive Chef of 23 years. Kept all the "bells", (despite the doubts of the food critics), at the Fountain, signature restaurant at the Four Seasons Hotel Philadelphia.
Vancouver, B.C. I became the youngest named Executive Chef in the company at the time. I was 32.
BIGGER break. Became the Restaurant Chef at The Pierre, NY and what started my long and accomplished career with Four Seasons Hotels & Resorts.
My BIG break. I became Jean-Georges Vongerichten's sous chef at Columbus Circle, NY.
Moved to Spain to work with Michelin chefs in Barcelona and San Sebastian. No pay. I wanted the experience.
I moved to New York from Miami to begin my culinary career
Our adopted home since 2018. The diversity, the incredible food scene and access to international ingredients makes it easy to cook global cuisine from home.
the Great state
My wife and I founded chefrafaelgonzalez.com to share all the years of my culinary training with you so you can create and beautifully plate meals at home.
a new passion for teaching
I lost my job and I started teaching cooking online. It allowed me to spend more time with my family and cook for them more.
love in the time of covid
more on the blog
When you have braised pork, there are multiple dishes you can make with it.
One of them is miso ramen. With the broth, the Japanese egg, the seaweed and the broth, you've got yourself a hearty bowl of soup to keep you warm during the cooler months.
braised pork ramen
Confit is a French technique in cooking where you cook and store the meat in fat.
The benefit to cooking in this method is that you can cook once and eat all week. The meat rendered is moist and packed with flavor.
confit of chicken
This steak tartare recipe is my Love Potion No. 9 people!
It could be argued that this was the secret to my wife's heart.
The secret to restaurant-quality steak tartare is in the sauce. This is the same, fool-proof recipe I use at all the restaurants I've worked at throughout my career.
Make it to order, table side, just as they do at a French bistro and wow your significant other with this culinary favorite.