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On this episode, join us for an authentic conversation with Henry, the chef-owner behind Portland's Pan Con Queso, where Chicano flavors meet sourdough pizza perfection in a neighborhood spot he opened in just 30 days. From his fine dining background to working with local farmers, Henry shares how he's redefining fusion cuisine while respecting pizza traditions and keeping prices accessible. We dive into the real economics of running a tight operation, paying $25/hour wages in Portland's competitive market. Plus: why therapy should be government-mandated, and Henry's take on everything from long fermentation to half-and-half pizzas.

Chapters:

00:00:11 - Pizza Philosophy: Creative Freedom

00:04:31 - From Pop-ups to Brick & Mortar: Pan Con Queso Origin Story

00:06:29 - Elote Pizza Success & Working with Local Farmers

00:11:32 - Pizza Oven Setup: Pizza Master Efficiency & Kitchen Design

00:19:08 - Menu Strategy: Best-Selling Pizzas & Seasonal Ingredients

00:26:02 - Opening a Restaurant in 30 Days: Speed to Market

00:30:50 - Fusion Pizza Done Right: Balance vs Gimmicks

00:38:00 - Restaurant Economics: California vs Portland Cost Analysis

00:44:44 - Premium Ingredients vs Price Point Strategy

00:48:28 - Restaurant Wages: Paying $25/Hour & Staff Retention