Born in Illinois and raised in Matamoros, Mexico, Ozzy's early life was shaped by resilience. After the loss of his mother, his family moved to the United States in search of a better future. He found it one shift at a time. He worked nearly every job in the restaurant: dishwasher, server, barback, bartender. That drive carried him through some of Galveston's most respected kitchens, including The Spot, Rudy & Paco's, and the high-stakes setting of the San Luis Resort.

But Ozzy's gift isn't just in operations — it's in transformation. He's made a name for himself by stepping into restaurants that needed new energy and building them from the inside out. At Hearsay on the Strand, he did just that. Through careful staffing, clear systems, and a relentless standard of excellence, he helped revitalize the historic location and turned it into one of the brand's top performers. The detailed operations "Bible" he created now guides teams across multiple properties.

Ask him, though, and he'll still call the Strand "his baby." Not just because of the turnaround, but because it feels like home. It's where he put everything he'd learned into motion — and proved that success doesn't require perfect conditions. It requires showing up, rolling up your sleeves, and leading with heart.

Now overseeing properties across the state in his role at Landmark Hospitality Group, Ozzy continues to approach each restaurant as more than a business. To him, every space is an opportunity — to inspire teams, elevate standards, and create something that lasts. His journey may not be traditional, but it's a reminder that real leadership isn't granted by title — it's earned on the floor, one shift at a time.