We were lucky to catch up with Jonathas Dias recently and have shared our conversation below.

Jonathas, appreciate you joining us today. We’d love to hear the backstory behind a risk you’ve taken – whether big or small, walk us through what it was like and how it ultimately turned out.

Since I was a young kid, growing up as a foreigner – we took risks everyday. As a child not having funds; my older brother & I had to work hard because money was not something we had at the time. We quickly learned that our creative talents & athleticism allowed us to experience things that kids with similar backgrounds could not. From there it was a no brainer, I quickly learned that I had a passion for singing where I would impersonate my idols in life (Usher & Neyo). In high school “Basketball” was life – I went to Austin High & tradition there was extremely important. Coming to Austin from Houston midway through High School, I always felt like I had a chip on my shoulder. Music was my way out & so when I started learning my craft & developing my skills. I decided to take it to the next level, which was Reality Competition. American Idol Season 10 came to Austin & I placed Top 50. Unsatisfied with my outcome; I decided I wanted to take another chance then The Voice Season 2 came around. Being extremely hurt & nervous I just said the “Hell with it, let’s try this again” – fast forward 12 years later and I’m cooking.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

Music was LIFE, Getting married at the age of 19 and my daughter (Tammie) 2 at that age traveling, touring and competing was intense. As the family grew I ended up losing one of the most important people in my life which was my little sister Cristina. Trying to figure out a way to be happy and continue life was very depressing until I decided to get into shape not only that but to build a relationship with Shaun T, Through that process I learned to push my limits in all ways and somehow I found COOKING to be my stress reliever. Proud to say I’ve worked at some fantastic kitchens and I have for sure got my A** kicked but all in good intentions. Once cooking behind the line and watching some of my hero’s (Gregory Gourdet, Tobias Dorzon, Brooke Williamson, Sheldon Simeon) I realized I didn’t want to cook anybody else’s food I wanted to cook what I grew up eating, Rustic, Simple, Flavorful food, Put you to sleep food haha. After back and forth planning with my business partner (Robert Gutierrez), brother and wife VoVo’s was created which is “Grandma” in Portuguese. At the moment I have 4 course meal starting with a Tomato Salad, Fresh chopped Basil topped with salt and pepper, Olive oil and a sprinkle of bacon. The Brazilian Hotdog comes next with a crispy French Bread, Andouille Sausage topped with a Tomato onion garlic goulash. We have our Feijoada next which is a black bean stew cooked with onions, garlic, sausage boiled with vegetable stock on top of Jasmine rice with a medium cooked NY strip streak on top. Last you will have a fried banana topped with butter, brown sugar, maple syrup, crushed cinnamon toast crunch and the main ingredient at the end LOVE.

Can you tell us about a time you’ve had to pivot?

I’m turning 34 in a week and I can honestly say that I never thought cooking would be my main passion and what I’m pursing in life right now. Life has its twists and turns you can never be fully ready for what’s coming I think you just got to grab this thing we call LIFE by the horns and just run with it. Take all the chances you thought you could never take be you at ALL TIMES. Never give up in what you believe in that’s exactly what’s makes you YOU.

Is there a particular goal or mission driving your creative journey?

The main goal right now for “VoVo’s” is to just create and build what we have organically. Bold flavors and the Yummmmmmmmmmmmmmmm is what were looking for along with serving the best quality possible. Its like Grandmas cooking back in the day, She didn’t start cooking the day of. She was prepping the night before and letting all the juices and sauces marinate so when it actually came off the stove, YOU KNEW FOR A FACT another bowl/plate was a for sure in the works haha. That’s how I want to make my customers feel, Like they are family.

Contact Info:

• Instagram: jonathas_o
• Facebook: Jonathas Dias
• Twitter: @iknowjonathas
• Youtube: Iknowjonathas
• Other: Audiomack.com/jonathas

Image Credits
InHouse Media (Robert Gutierrez)