HOUSTON, TX, June 11, 2009
/24-7PressRelease/ -- Raul Molina, Jr., the second of three generations to own and operate Molina's Cantina, will be inducted into the Texas Restaurant Association's Hall of Honor on June 29 at the association's annual President's Gala at the Southwest Foodservice Expo in Dallas. Voted in by a committee of peers within the Texas restaurant industry, the Hall of Honor is the highest recognition members of the TRA can achieve.
"He's one of the most dedicated people in the foodservice industry in Houston," said son Ricardo Molina, who now owns and operates the family restaurants with brothers Raul and Roberto and currently serves as immediate past president for the Greater Houston Restaurant Association. "He made us very proud, as an employer, mentor and father," added son Raul. "He worked seven days a week, but somehow he was always there for us."
As Hall of Honor inductee, Molina, Jr. will be acknowledged for his commitment to the foodservice industry, the association and his community, as well as for his outstanding leadership, exemplary business ethics and ability to promote a positive image of the foodservice industry in Texas. Molina's Cantina is Houston's oldest Tex-Mex restaurant, family owned and operated since 1941 and thriving after 68 years in one of the country's most competitive dining cities.
"The family ethic on how to run a restaurant is best epitomized by Raul Molina," said Jim Berly, a longstanding Molina's customer. "His passion for serving a great product bodes well for him."
Raul Molina, Jr. was just twelve years old when he started working in his parent's first restaurant, Old Monterrey, located at 1919 W. Gray. The family lived in a single room above the restaurant. At that time there were five or six Mexican restaurants in Houston. "I worked my way up, from busboy and dishwasher to food prep, then finally front-of-the-house, waiting tables and managing staff," said Molina, Jr.
After graduating from St. Thomas High School in 1949, Molina, Jr. attended the University of Texas School for Hotel and Restaurant Management before joining the Army and being deployed to France and Germany. After serving two years in the Army, he reunited with his father and brother George to work once again for the family restaurants.
In 1977 Molina, Jr. acquired full interest in the restaurants from his father, Raul Molina, Sr., now considered one of the pioneers of Tex-Mex cuisine (along with Mi Tierra of San Antonio, Joe T. Garcia's in Fort Worth and Matt's El Rancho in Austin). For the next 22 years, until his retirement in 1999, Molina, Jr. continued the restaurant's long history of providing fabulous food, attentive service and commitment to taking care of his employees.
"Mr. Molina is a role model," said Johnny Brefro, a kitchen manager who has been with Molina's for 25 years. "He taught us to never underestimate anyone, respect everyone and understand each other's obligations to the company." A decade after his retirement, many of the employees Molina, Jr. hired continue to work for Molina's Cantina, his legacy and influence on Houston's culinary scene still evident.
"Whatever you choose to do in life, you have to enjoy it. I loved going to work and taking care of our customers," said Molina, Jr., who is now a cattle rancher in Anderson, TX. "I've had a good life in the restaurant industry."
For more information on the Texas Restaurant Association Hall of Honor or Molina's Cantina, contact Kimberly Park at kpark@kimberlypark.com or 713-660-9567. For the latest information regarding Molina's Cantina visit http://www.molinasrestaurants.com.
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