San Antonio restaurateur Lisa Wong launched her career in 1981 by taking the $7,000 her parents had saved for her college education and opening her first eatery, Lisa’s Mexican Restaurant. She was 18, and the restaurant was a success. Wong, 44, now owns Rosario’s Mexican Café y Cantina, which she rescued from bankruptcy court in 1992, as well as China Latina, which she opened in 2002 to reflect both her Chinese and Hispanic heritage, and Acenar, which she opened in 2004. All of the restaurants are in San Antonio. Readers of the San Antonio Express-News recently named Rosario’s the “Best Mexican Restaurant,” an honor in a city known for its plethora of Mexican-food offerings.
What first attracted you to foodservice?
I think I was blessed with the cooking gene. From a very young age I enjoyed being in the kitchen. My fondest memories are sharing time with my mom in my grandmother’s kitchen.… My extended family—uncles, aunts and cousins—would get together every Sunday without fail, and we’d prepare a huge meal for everyone. So the Mexican cooking gene came from there. The business side I have to think came from my grandpa Wong who owned a Chinese restaurant in San Antonio called Sung Lee Cafe on East Commerce Street for many years.
How do you blend your Chinese and Hispanic heritage into your food and atmosphere?
I’m a product of two great cultures, and this has worked to my advantage. I’ve embraced the Mexican side with very authentic family recipes and given them a bit of a twist, which I learned from my father who was always experimenting with food combinations.
FAST FACTS HOMETOWN: San AntonioBIRTH DATE: Dec. 7, 1962EXPERIENCE: 27 years as a restaurateurEDUCATION: Thomas Jefferson High School, San Antonio, 1981HOBBIES: Travel, fine dining
Which of your restaurants has brought you the most creative satisfaction and why?
All of them have. Rosario’s is my anchor restaurant and serves up comfort Mexican food we all grew up with and a loud colorful environment that is a real reflection of my Mexican heritage. China Latina is a tribute to my Asian side, and putting that together was great. Acenar was a departure from my previous restaurants, given it is chef-based, but I have loved working with James [Sanchez, executive chef at Acenar] on the development of unique menu items, and the design of the space was a great collaboration with some very talented people.
What advice do you have for others seeking to get into the restaurant business?
Develop a plan, set well-defined goals, and surround yourself with individuals that add or complement your strengths. Focus on perfecting recipes. Consistency in food and service is critical. Last, [have] appreciation for every single guest that makes a conscious decision to dine with you. They have many choices when it comes to dining out.
What are the rewards?
I get the most satisfaction when I’m called to a table by one of my customers and they tell me how much they enjoyed their time and meal in my restaurant. This is my reward.
What do you see as the biggest challenges in this economy?
As with any business, trying to keep customers coming in your door, versus someone else’s door. Fortunately for me, people are always hungry for great Mexican food, so consistency is especially key during these challenging times.
