With an internal quest for finding the best-tasting dishes the world over, Gonzalez was driven to turn his own foodie passion into the first certified organic restaurant in New York, GustOrganics. “The organic foods are tastier. You taste every single flavor and nothing more. And for me, food is one of the most amazing things on earth!” True words that Gonzalez, founder and CEO of GustOrganics, lives by.

Prior to the restaurant, Gonzalez had his own consulting business where he specialized in “Change Management.” As a consultant, Gonzalez provided expertise to help small and medium-sized businesses grow and expand while also helping them to improve their bottom line. He also developed a company called Malma Group, which was dedicated to trading and import/export consulting.

However, before his role as a consultant, Gonzalez studied marketing and received an MBA from Universidad Austral, one of South America’s largest business schools, and graduated Magna Cum Laude. But the true story of how GustOrganics became Gonzalez’s most passionate business venture yet begins in his native Argentina.

Growing up in Buenos Aires, Gonzalez was always captivated by his country’s natural beauty embodied in its plains, fields, mountains and sea. This captivation led him to have a deep appreciation for and true connection to nature and its offerings of tomatoes, oranges, avocadoes, strawberries, broccoli and corn, fresh ingredients he views as essentials in his own life and restaurant.

Steak and chicken, other staples from his childhood, he now lists organically on the restaurant’s menu. Gonzalez grew up in a vibrant home filled with art, music, foods and plenty of love. Due to this upbringing, he naturally found himself attracted to people and creative and innovative business concepts.

From his professional experiences in the business world, Gonzalez gained personal and invaluable insights: first, he grew skillful at effectuating change, and second, his world travels, spanning more than 40 countries and close to 200 cities, enriched his knowledge of the uniqueness of cuisines from various cultures.

So it was of no surprise that while traveling to New York for business, some ten years ago, Gonzalez conceived of the idea to open GustOrganics. “New York is one of the most sophisticated societies in the world. But I didn’t like the food. It wasn’t fresh. When I used to stay here for business, I noticed I was more tired, lacked energy, and gained a lot of weight. I realized I took for granted the freshness and quality of the food in Argentina.”

And the freshness and quality Gonzalez values is encompassed in the high standards of GustOrganics, which is certified as a Green Restaurant by the Green Restaurant Association.

His commitment to a green vision is apparent in every detail of GustOrganics, from its corn straws to its low energy appliances. Gonzalez has always stayed true to the green theme, even from the very beginning. For months, he stopped people on the street asking their thoughts on an organic restaurant concept, polling them on everything from location to brands to how they felt about organic foods in general.

He attributes the final concept of GustOrganics largely to the New Yorkers he surveyed. “I developed this restaurant with New Yorkers. They are the ones who helped shape this idea.” Fittingly, the restaurant is also located in Greenwich Village.

While Gonzalez is still on a perpetual search for the best empanada—“being Argentinean, you are always chasing the best empanada,” he declares—even though the ones created at GustOrganics are delicious, they are a constant work towards perfection, there is however, a more important pursuit Gonzalez hopes other restaurant owners will move towards.

He encourages them to begin their own search for finding ways to create greener businesses. “I hope my concept will be copied. I would give another restaurant all my sources, everything—I have nothing to hide.”

As a true innovator and a consummate food visionary, Gonzalez’s everyday goal is to satisfy his customer’s taste buds while also sustaining our environment’s resources.