George Gonzalez is meticulous by nature—the sort of person who will slip a notebook under a café table to keep it from wobbling. “I’m an intense perfectionist,” he confesses. Originally from Folsom, Calif., Gonzalez is a senior studying Culinary Arts and Food & Beverage Management at Johnson & Wales University (JWU). This drive to create exceptional food and dining experience is already paying dividends: His senior capstone project set a record at JWU, and he has already assumed the role of executive chef at the acclaimed Estiatorio Fili in Providence, R.I., not far from his soon-to-be alma mater.

Given this impressive trajectory, it would appear that his dream of Michelin-star ratings draws closer with each dish he painstakingly prepares, but for Gonzalez, it’s all about the journey. “I originally wanted to go into some sort of design career because I’ve always been handy,” he explains. “I grew up in a household where my parents didn’t cook, so I figured out how to cook things for myself when I wanted them.” After applying to 11 schools, 10 of which were design-focused, the other being JWU, Gonzalez wondered, “Do I want to go to school to do something I think I want, or to do something I’m passionate about?” He chose passion.

When Gonzalez was 14, he started washing dishes at a camp off the coast of Los Angeles, but he didn’t stay in that role for long. “They quickly brought me into the kitchen for prep, salad station and eventually dietary cooking,” he says. “I was responsible for cooking for people with allergies in groups of up to 900 people, and everyone liked my food a lot.” He attributes his creative insight in cooking to this job because of the freedom it provided.

But for as humble as this culinary origin story may be, Gonzalez has his sights set on something far more elevated. In fact, he says everyone knows him for chasing the Michelin star dream. “I’ve always wanted to be where the best restaurants are, so New York City is in my mind. It would advance my career greatly,” he explains.

Yet, Gonzalez is already taking steps to catapult forward. In addition to his studies at JWU and new job at Estiatorio Fili, he shares dishes and cooking videos via the playfully named Instagram account @cookin.with.george. In an industry where stunning visuals and social media savvy are paramount, developing an online presence can serve as an ad hoc resume for budding chefs. “It’s like my diary. I find joy and satisfaction in taking my work home and striving to improve,” he says. Sometimes that means preparing a 30-step dish at 2 a.m. following a 12-hour shift. “I’m not eating until the plates are garnished and the entire kitchen is clean. Then I’m taking photos.”

Though Gonzalez’s heart lies in the kitchen, his education at JWU has exposed him to other facets of foodservice. For a senior capstone project, Gonzalez worked with other students to produce five to 10 courses, develop recipes and a business plan, and manage front-of-house operations, including bartending. Not content to do the minimum, the student group went above and beyond, sourcing local ingredients to serve a 17-course meal for 25 guests—the school’s largest on record in terms of number of courses.

Although Gonzalez is in the early phase of his career, he still has an eye to the future. He hopes that by learning as much as he can, he can eventually share that knowledge with others, both guests and future chefs. “Maybe one day, I will change some part of the industry or work at the No. 1 restaurant in the world or receive some sort of accolades,” he says. “But I don’t think I’ve ever met someone who’s been satisfied with just awards in life.” Instead, he sees setting the next generation up for success as a potential source of gratification for any chef.

And while dreams of Michelin stardom are common among young chefs, Gonzalez’s aspirations include a countercultural streak. Namely, he wants everyday people to try new foods by making those foods approachable and affordable—a characteristic that rarely goes hand-in-hand with Michelin dining. “I don’t think any chef takes pride in charging people extraordinary amounts of money for something famous,” he explains.

For all the opportunities and education he has received at JWU, Gonzalez insists that the people are the most important part. “You don’t go to school to learn how to cook; you go to school to meet people who love cooking, people who are going to do great things,” he explains. “I’d be severely limited if I hadn’t had the opportunity to meet all the chefs and faculty.” When asked if he would change any part of his culinary journey thus far, Gonzales pauses for a moment, then with a soft smirk replies, “I would do everything again, all the same connections and the same mistakes.”