About Me

Edgardo Gonzalez was born and raised in Laredo, Texas, where a foundation of discipline, tradition, and curiosity was laid early. The son and grandson of bakers and the child of a dedicated schoolteacher, Edgardo grew up in a home where both craft and care were deeply valued. As a teenager, he discovered a natural drive for endurance running—a passion that would shape the course of his life. His commitment to the sport eventually led him to compete at the collegiate level for the University of the Incarnate Word in San Antonio.

In 1998, Edgardo moved to San Antonio and began coaching young runners, kicking off nearly two decades of mentorship in the sport. Over the years, he coached at the high school and adult levels, most notably serving as head cross country and track coach for Texas Military Institute. His leadership helped guide countless athletes in achieving their goals, both on and off the course.

In addition to coaching, Edgardo pursued entrepreneurship as the founder of the original First Friday Pub Run in Downtown San Antonio. He later opened specialty running stores in San Antonio. 

Though the stores ultimately closed, the experience marked a transformative period in his life. He took a step back from coaching, stopped racing competitively, and found himself disconnected from the local running community he once helped build. But through it all, his love for endurance sports remained unwavering. He continued to run, ride mountain bikes, kayak,  and enjoy San Antonio’s vibrant outdoor culture, finding peace and perspective on the trails.

Edgardo's passion for food is as deeply rooted as his love for sport. An adventurous eater from a young age, he recalls transformative early experiences like tasting Caesar salad with anchovies and raw oysters on visits to South Beach Miami as a teenager. Those formative culinary memories—combined with the influence of a Hungarian family restaurant and many hole-in-the-wall discoveries—ignited a lifelong curiosity for food culture.

In 2009, Edgardo’s food journey took a new turn when he met renowned San Antonio chef Andrew Weissman, whose restaurant Il Sogno Osteria left a lasting impression on him. The flavors of Weissman’s clam pizza, ragu di carne bolognese, and spaghetti fegato di pollo became more than just meals—they became moments of inspiration.

Today, Edgardo stands at the intersection of movement and flavor, embracing a life that honors both. Whether he's running a trail or exploring a new culinary corner of the city, he brings with him a deep appreciation for endurance, discovery, and community.