GONZALEZ, LOUIS A. (15 Dec. 1916-22 Aug. 1993) achieved national recognition as a chef in several leading Cleveland restaurants. Born to Manuel and Filomena Alvarez Gonzalez in Tampa, Fla., he moved to Cleveland as a boy and attended East High School. He began his career in the kitchen of the HOLLENDEN HOTEL in the 1930s, lighting ranges as a "fireman" during his culinary apprenticeship. During WORLD WAR II he practiced his skills as a cook in the U.S. Army, serving in Europe after the Normandy invasion. Following the war he worked for the Hotel Cleveland (see STOUFFER'S INN ON THE SQUARE), the Hickory Grill, Somerset Inn, and Sahara Hotel. His specialties included the paella of his Spanish heritage as well as such mainstream traditions as Beef Wellington. Besides mentoring many of Cleveland's younger chefs in his kitchens, he also taught briefly at CUYAHOGA COMMUNITY COLLEGE. He appeared on the "Mike Douglas Show" during the television program's Cleveland period (see WKYC) and on numerous local radio talk shows. His national honors included the Escoffier Medallion and induction into the exclusive Royal Order of the Golden Toque. Gonzalez retired as executive chef at the CANTERBURY GOLF CLUB in 1981. Married twice, to the former Betty Carballada of Lorain, O. (1947) and to Irene Toth (1970), he was survived by his 2d wife, son Carl Gonzalez, stepson Edward Acocella, and stepdaughter Mary Wintucky.