Today we’d like to introduce you to Adam Yauk.
Hi Adam, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
An honors graduate of The Le Cordon Bleu College of Hospitality Careers, Chef Adam Yauk brings over 20 years of professional culinary experience to the table. His career took him to several four-star restaurants along the San Antonio River Walk, where his passion for bold, balanced flavors continued to grow. It was there he earned the nickname “Flaco”—Spanish for “skinny”—a playful nod to his 6’6” frame and lean build.
Chef Flaco’s Salsa was born in 2014, not in a test kitchen or boardroom, but during a simple brainstorm on how to make a hotel breakfast buffet better. While working for a national hotel chain, Chef Flaco set out to elevate the guest experience by adding a fresh, house-made salsa to the morning lineup—and the response was immediate. What began as a small upgrade quickly stood out, with guests and staff raving about the freshness, balance, and bold flavor, unknowingly sparking the foundation of what would become Chef Flaco’s Salsa. Before long, people were urging him to jar it and sell it. His first jar marked the beginning of Chef Flaco’s Salsa, a brand built on scratch-made recipes, chef-driven quality, and the belief that great authentic flavor should never be compromised.
Chef Flaco’s journey into hot sauce began at the Austin Chronicle Hot Sauce Festival, where he started competing, tasting, and fully immersing himself in the culture. Surrounded by makers pushing the limits of heat and flavor, he fell in love with hot sauce—and the endless creative possibilities spicy peppers offered. Fermented, smoked, sweet, savory, fruit-forward, or fire-breathing, the artistry behind hot sauce ignited something deeper.
But Wicked Provisions was born from more than creativity—it was shaped by resilience. After suffering with the sudden loss of a loved one earlier in life, battling depression and alcoholism, Chef Flaco made the life-changing decision to get sober in 2013. Recovery didn’t just change his relationship with alcohol—it changed his relationship with food, purpose, and himself. Cooking became a form of therapy, and bold flavors became a way to channel intensity into something positive and meaningful.
In 2021, that passion led to the launch of Wicked Provisions, created as a separate outlet for his more adventurous side. The vision was clear from the start: small-batch, craft hot sauces made with the freshest ingredients possible, sourcing peppers from local farmers whenever available, and letting flavor—not just heat—lead the way.
Wicked Provisions also became a platform for giving back. Chef Flaco donates a portion of every Wicked Provisions hot sauce sale to Shatterproof, a national nonprofit dedicated to treating and preventing substance use disorders. Supporting the recovery community is deeply personal for Chef Flaco—and an essential part of the brand’s mission.
While growing his brands, Chef Flaco continued to work a full-time job, balancing corporate life by day, salsa production by night, and running his booth at local farmers markets every Saturday. In 2022, after surviving his second toxic boss in corporate America, he decided enough was enough. Rather than keep pouring his passion into someone else’s bottom line, Chef Flaco went all in—betting on himself and making the leap to full-time entrepreneurship.
That leap paid off quickly. An opportunity surfaced in his hometown that was simply too good to pass up: a fully equipped space featuring a small retail storefront with a full commercial kitchen attached. It was exactly what he’d been working toward without even realizing it. With that move, Chef Flaco’s Gourmet Foods was born—a home base for scratch-made salsas, bold flavors, and a growing lineup of chef-driven gourmet products, all rooted in the same passion for excellence that started from his vision years earlier.
Today, his brands continue to push boundaries with innovative award-winning gourmet salsas and artisan hot sauces available online and at local farmers markets where customers can meet the maker, taste the heat, and hear the story behind the sauce. Between Chef Flaco’s Salsa and Wicked Provisions, the brands have earned an impressive 25 industry awards, including Scovie Awards, Golden Chile Awards, and multiple International Flavor Awards—a testament to a chef-driven approach rooted in balance, integrity, and heart.
From hotel pans to jarred salsa to a full-fledged gourmet brand, Chef Flaco’s journey is proof that sometimes the best move is trusting your gut—and turning heat into hope. Today, Chef Flaco’s Salsa is still guided by that same philosophy: fresh ingredients, bold Texas flavor, and food made with heart.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Looking back, my biggest obstacle wasn’t talent or work ethic—it was simple ignorance of the gourmet and grocery industry. I came from a strong hospitality background, but branding, marketing, and navigating the packaged food world were completely new territory. I made plenty of mistakes early on, but each one became a lesson that ultimately helped me grow both personally and professionally.
One piece of advice I always share with anyone looking to start their own food business is to immerse yourself in the culture. Get to know the influencers, consumers, and trendsetters within the industry. Spend time at festivals, markets, and events. Ask questions. Listen more than you talk. That community is an incredible source of knowledge, inspiration, and support—and tapping into it can make all the difference.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Last year, Chef Flaco was joined by his brother, Ara Yauk, officially making the business family owned and operated. With more than 60 years of combined culinary experience, the Yauk brothers handcraft every recipe in-house—from salsas and hot sauces to spice blends, BBQ sauces, and dips. Producing everything under one roof allows them to maintain complete control over flavor, consistency, and quality, ensuring every product meets their uncompromising standards of excellence.
Today, customers can find Chef Flaco’s products at the flagship store in Temple, online, at local farmers markets and festivals, and through partnerships with small specialty shops across the United States—bringing scratch-made Texas flavor to tables far beyond their hometown.
What were you like growing up?
I grew up in West Texas before moving to Temple as an early teenager, so I’ve always considered myself a Texas boy—and a Texas chef. My first lessons in cooking came at home, watching my mother prepare nearly every meal from scratch. Like many Southern families, we grew up on comfort food: chicken-fried steak, fresh-baked biscuits smothered in creamy country sausage gravy, casseroles, JoJo potatoes, and even homemade, hand-churned Butterfinger ice cream—some of my earliest and fondest food memories.
My path toward the kitchen became clear in high school, when I chose the profession of chef for my senior career research project. That interest quickly turned into a calling after seeing television ads for The Le Cordon Bleu College of Hospitality Careers, planting the seed for a future in professional cooking. After graduating and becoming the head chef of a local, scratch-made Italian kitchen in my hometown, life took an unexpected turn and led me to San Antonio. It was there, working alongside incredibly talented chefs at La Mansión del Río, that I truly learned how to cook—refining my skills, expanding my palate, and shaping the chef I am today.
Contact Info:
- Website: https://www.chefflacosgourmetfoods.com
- Facebook: https://www.facebook.com/profile.php?id=100083068524836
