Connect
To Top

Meet Thelma Portillo

Today we’d like to introduce you to Thelma Portillo.  

Hi Thelma, we’d love for you to start by introducing yourself.
I am Originally from Guatemala, born and raised. I had the privilege of being introduced to the wonders of a variety of many flavors, textures, and aromas in my home country and from the hands of my mom. I Always knew I wanted to be immersedin the kitchen and work in the industry. I started at 16 by taking up summer jobs and never left the kitchen. I had the opportunity to enhance my career with a formal culinary education, where I was awarded excellence in culinary arts in California. After that, I was able to work with many experienced chefs in California and Italy, where I worked under star Michelin chefs and had great restauranteurs mentors.

I fell in love with the business and the ability to create something meaningful in so many different ways.

After having my second child, I left the world of fancy kitchens and restaurants and started working on my own; with my right hand (my husband), we started selling salads, soups and wholesome foods in farmers markets, ranging from markets in The Woodlands all the way to Galveston.

After this success, we decided it was time for us to open our own little establishment.

We found the perfect spot in Tomball; we named it “The Wheel Kitchen.”

We decided on starting as a Small Farm to table Cafe. After spending so much time in Farmer markets, and in the industry, we learned the struggles that small farmers, artisans, providers, entrepreneurs, chefs deal with day to day. We wanted to combine both of these worlds. The wheel kitchen was born by creating great recipes with real food and more partnerships.

Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
Not at all; I am mother of 2, which meant being a Chef mom was hard enough. Then you add in entrepreneurship and financial hardship. Also, remember when I started in the kitchen, being a female Chef wasn’t as popular as it is right now. This made working in the kitchen a little tough for a 20 year old trying gain experience and move up the ladder of the kitchen. Additionally, speaking a different language and being from a different culture posed other challenges.

We all know about the challenges that we all had to face during the pandemic.

Appreciate you sharing that. What else should we know about what you do?
I am a passionate chef who takes immense pride in my craft, dedicated to enhancing organic products using the flavors of the seasons. What sets me apart is my ability to bring a distinctive style to the farm-to-table concept, blending my Hispanic heritage with my Italian training and infusing everyday goodness with modern clean flavors. I have embraced the opportunity to start from the bottom, learning the basics and being exposed to different cultures. From that transformative experience, I have developed a unique style and flavor that authentically represents who I am. I strive to create a complete dining experience where simple, authentic produce and seasoning are combined to create extraordinary dishes, all within a comfortable community-oriented atmosphere bringing together all around the big wheel of life, from customers, my employees, friends, and family 

We’d love to hear about any fond memories you have from when you were growing up.
In the Kitchen with my mom, we had a Guava tree (the biggest Guavas you can imagine) in our backyard; we will spend hours harvesting the guava, cleaning, cutting, simmering slowly with raw sugar, stirring time to time create this delicious Guava marmalade. 

Contact Info:

  • Website: wheelkitchen.com
  • Instagram: the_wheel_ kitchen
  • Facebook: The Wheel Kitchen

Suggest a Story: VoyageHouston is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.

Leave a Reply

Your email address will not be published. Required fields are marked *

More in Local Stories