From Line Cook to Business Owner

by rodrigo sánchez

Picture
Rufino Guzmán e Irma Bautista.

Hearing of the opportunity, instead of buying a house, he decided to invest
in ​opening his own restaurant.​

While most restaurants in Anchorage close between 9 pm and 11 pm, Pho and Indian Restaurant closes at midnight. This story tells how a Oaxacan went from being a line cook to becoming the owner of his own restaurant.

Rufino Guzmán had kitchen experience when he opened his restaurant as he worked preparing Pho soups (a traditional Vietnamese dish) in Pho Dimond. Back then, the restaurant shared space inside Gallo’s Center, allowing him to meet key people while he and his wife, Irma Bautista, saved up to buy a home.

During his search for housing, Rufino spoke with Abraham Gallo, a local entrepreneur with experience in several Mexican restaurants.  It was then that Abraham mentioned that one of his properties was for sale. Hearing of the opportunity, Rufino changed his plans: instead of buying a house, he decided to invest in opening his own restaurant. After using their savings and credit cards, Rufino and Irma took over Pho and Indian Restaurant, where today they specialize in Pho soups, Indian dishes such as Tikka Masala (an Indian dish consisting of chicken and a sauce made with spices and yogurt), and stir-fried noodles, combined with protein options such as goat, lamb and shrimp.

Rufino describes his first year as a restaurant owner, which he started in March 2024, as quiet and enough to live with. However, he has plans to attract more customers by adding Mexican food with a Tijuana flavor. When asked why he chose the flavor of Tijuana, Rufino replied, “I spent some time living in Tijuana and I loved the suadero tacos, al pastor, and the traditional options you don’t see here in Alaska.”

Although he dreams of offering food from his country, Rufino faces the challenge of rebranding the restaurant to align with his desired menu. Fortunately, he and Irma have had the support of Abraham Gallo, who has provided them with helpful tips and connections for maintaining the business. Lately, the restaurant has been busier around midnight, as there are few places open at that time.

They also plan to start serving alcohol, a strategy that many have suggested, to attract more customers. However, as an immigrant who still struggles with English, Rufino was slow to complete the necessary paperwork and applications. Eventually, he received his TAP card and is currently doing remodeling to meet city codes.
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Although there are still steps to expand the menu and renovate the space, it is evident that this business reflects the perseverance of a Oaxacan immigrant determined to get ahead. The cultural combinations of Vietnamese, Indian, and Mexican food represent, in many ways, the diversity that characterizes Alaska.