From a small food truck on Main Street to one of Chattanooga’s most beloved restaurants, Jorge Parra’s journey is rooted in family, resilience, and showing up wherever help was needed. Raised in a legacy of cooking that began in Mexico, Jorge never planned to run restaurants — but when the family business called, he answered.
In this episode, we talk about growing Taqueria Jalisco from a neighborhood favorite into ANIA, what it really takes to open a second restaurant while still running the first, and the bold leap behind CAMILA — a modern European bistro unlike anything he’d built before. Jorge shares the pressure, the pride, and the responsibility of expanding a vision that now supports not just two brands, but the family and teams behind them.