CHEF SERIES
Meet the Chef Behind Chevy's:
Carlos Franco
Carlos Franco's culinary career started at the sink. At 17, he took a job as a dishwasher at Chevy's in Dixon, California, and spent his shifts watching the kitchen operate around him. The aromas, the presentations, the way a dish came together under pressure — it pulled him in. By 1990 he was part of the team, and he never really left.
What followed was a career built on a simple but demanding standard: serve the best Mexican food possible, with the highest quality ingredients, every single time. No trend-chasing, no shortcuts. Just a consistent commitment to the kind of cooking that brings guests back.
That commitment shows up before the restaurant even opens. Every morning, Carlos brings his team in early to prepare fresh recipes from scratch. Guests often don't realize it, but nothing on the table was made yesterday. It's a behind-the-scenes detail that most diners never think about, and exactly the kind of thing that separates a good meal from a memorable one.
In this Chef Series interview, Carlos talks about what drew him to the kitchen, the principles that guide his team, and why impeccable service is never optional.
What followed was a career built on a simple but demanding standard: serve the best Mexican food possible, with the highest quality ingredients, every single time. No trend-chasing, no shortcuts. Just a consistent commitment to the kind of cooking that brings guests back.
That commitment shows up before the restaurant even opens. Every morning, Carlos brings his team in early to prepare fresh recipes from scratch. Guests often don't realize it, but nothing on the table was made yesterday. It's a behind-the-scenes detail that most diners never think about, and exactly the kind of thing that separates a good meal from a memorable one.
In this Chef Series interview, Carlos talks about what drew him to the kitchen, the principles that guide his team, and why impeccable service is never optional.
INKIND: What first drew you into the kitchen, and what continues to inspire you today?
CARLOS: When I was 17 years old, I started working as a dishwasher and watched how they prepared the food. I was really attracted to the aromas, presentation, and execution of the dishes, and that inspired the desire to become a chef. My focus and motivation is knowing that our guests enjoy the food made with the freshest and best quality ingredients, and that makes them enjoy the flavors of our cuisine.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
CARLOS: My main principles and focus are to serve the best Mexican food with the highest quality ingredients and provide the best service to the guest.
CARLOS: When I was 17 years old, I started working as a dishwasher and watched how they prepared the food. I was really attracted to the aromas, presentation, and execution of the dishes, and that inspired the desire to become a chef. My focus and motivation is knowing that our guests enjoy the food made with the freshest and best quality ingredients, and that makes them enjoy the flavors of our cuisine.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
CARLOS: My main principles and focus are to serve the best Mexican food with the highest quality ingredients and provide the best service to the guest.
INKIND: For a first-time guest, what's a must-order combo that captures the spirit of Chevy's?
CARLOS: I highly recommend the mixed grill fajitas served with fresh rice and beans, Pico de Gallo, sour cream, and sweet corn cake, with fresh homemade flour tortillas. It captures the flavors that a Mexican dish has to offer.
INKIND: What's something guests might not realize about what happens behind the scenes?
CARLOS: One of the things our guests have no idea about and are surprised when we let them know is that we prepare our fresh food every day. We bring in our employees early every morning to start preparing our fresh recipes from scratch daily.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting out?
CARLOS: Always make sure to serve the best quality food and always have impeccable service for every guest every time they visit the restaurant.
CARLOS: I highly recommend the mixed grill fajitas served with fresh rice and beans, Pico de Gallo, sour cream, and sweet corn cake, with fresh homemade flour tortillas. It captures the flavors that a Mexican dish has to offer.
INKIND: What's something guests might not realize about what happens behind the scenes?
CARLOS: One of the things our guests have no idea about and are surprised when we let them know is that we prepare our fresh food every day. We bring in our employees early every morning to start preparing our fresh recipes from scratch daily.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting out?
CARLOS: Always make sure to serve the best quality food and always have impeccable service for every guest every time they visit the restaurant.
About inKind
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At inKind, we believe restaurants are the heartbeat of a city. That’s why we back them — and reward you for doing the same. Our unique model supports restaurants with funding,
marketing support, and more, so every time you dine with inKind, you’re helping restaurants thrive.
As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.
At inKind, we believe restaurants are the heartbeat of a city. That’s why we back them — and reward you for doing the same. Our unique model supports restaurants with funding,
marketing support, and more, so every time you dine with inKind, you’re helping restaurants thrive.
As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.