Rooted in Passion: Chef Erick Gonzalez on Food, Culture, and the Journey to Solarium Kitchen + Bar

From his first days washing dishes after moving from El Salvador to a decades-long career in hotel kitchens across the country, Chef Erick Gonzalez’s culinary journey is rooted in perseverance, curiosity, and a deep respect for food. Now the Head Chef at Solarium Kitchen + Bar in the Hilton Bellevue, Erick brings a guest-focused approach shaped by years of mentorship, cultural influences, and a commitment to local, seasonal ingredients. In this interview, he shares the experiences that led him to Solarium, his philosophy in the kitchen, and the passions, both on and off the plate, that continue to inspire his work every day.

What inspired you to become a chef, and how did your journey lead you to Solarium Kitchen?

I didn’t originally set out to become a chef, it’s something I grew into over time. I started working in kitchens at 17, shortly after moving from El Salvador to Houston. My first job was at the Hilton as a dishwasher, and from there I had the chance to learn every part of the kitchen. I worked my way through different roles, eventually moving into banquet cooking and sous chef positions.

In the mid-1980s, the property I was working at was sold and converted into office space, which led me to my next role at what was then Stouffer’s Hotels, later known as the Renaissance. After several years there, I was transferred to Seattle to the downtown property at 6th and Madison. That hotel became home for me, and I spent more than 30 years there growing my career.

Like so many people in the hospitality industry, my journey took an unexpected turn during COVID. I was laid off in April 2019 and spent about two years away from the kitchen. In July 2021, I joined the Hilton Bellevue as the chef of Solarium, and it felt like a natural next step.

When I look back, it’s been a long and rewarding journey from El Salvador to Houston to Seattle, but food has always been the common thread. Cooking is what I know, what I love, and what continues to inspire me every day.

How would you describe your cooking style and influences?

My cooking style is very guest-focused and flexible. One of the most important lessons I learned from my mentor was to never say no to a guest. If someone asks for something outside my comfort zone, I take it as a chance to learn, research, and deliver exactly what they’re looking for.

I’m inspired by cooking for people from many different cultures. Guests and their traditions drive my creativity.

I enjoy the improvisation that comes with cooking and believe there’s always something new to learn, no matter how long you’ve been in the kitchen. Above all, I focus on quality over quantity and take pride in creating food that makes people happy.

Tell me about how the menu is shaped. How do you incorporate local and seasonal ingredients?

The menu is shaped by a strong focus on local and seasonal ingredients. At one of my previous jobs there was a big emphasis on sourcing locally, using products from within about 300 miles whenever possible. The idea was to create menus that reflect the region you’re in, rather than copying dishes from other cities. Guests want to experience food that feels connected to the place.

We spent a lot of time learning directly from local farmers, visiting farms, and understanding how ingredients are grown, harvested, and stored. From strawberries and carrots to potatoes and other vegetables, those experiences really shaped how I think about seasonality and quality. Seeing the work behind the ingredients helps us respect them more in the kitchen.

Today, I carry that mindset forward by building menus around what’s fresh, available, and at its best, while supporting local producers whenever possible.

What would you tell a young person that is interested in pursuing the culinary arts?

I would tell a young person that cooking is both an art and a commitment. When I started, there was no internet or quick way to look things up you learned by doing, by making mistakes, and by asking questions. Today, you have so many resources right at your fingertips, so take advantage of that. Research, stay curious, and never stop learning.

I’ll also be honest, this career takes a lot of time and hard work. Long hours are part of the job, and it can mean sacrifices, especially early on. But if you truly have the desire to do it, go for it. Don’t be afraid to make mistakes, that’s how you grow.

I’ve had the privilege of mentoring cooks who went on to become chefs themselves and seeing them succeed is one of the most rewarding parts of my career. My advice is to take small steps, keep pushing yourself, and don’t be afraid to move on when it’s time to grow. If you love food and have the passion for it, the journey can be incredibly rewarding.

What are your passions outside of work?

Outside of work, one of my biggest passions is gardening. I love growing my own herbs and vegetables, especially in the summer, things like, basil, rosemary, thyme, cilantro, parsley, and onions. I keep small garden boxes at home, and when I need something fresh, I just cut it and bring it with me.

I also enjoy spending time in my home country when I can. I try to go back for about a month and work on my godfather’s farm alongside my cousins. It’s not a large farm, but it’s meaningful work and a great way to stay connected to my roots. Gardening and farming keep me grounded and connected to where food really begins.