"Peggy, there's nothing in here."
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Not to be confused with Emiglio. Emilio is a character that appears in the King of the Hill revival. He is the sous-chef at Bobby's restaurant, Robata Chane.
Appearance[]
Emilio is a heavyset Hispanic man with a shaved head. He has a brown short beard and wears a pair of gold ring earrings.
Personality[]
Being a warm and affable man, Emilio can best be described as the only true source of support Bobby has while running Robata Chane. Having worked up a long history of working in various different restaurants over the years, he is often there to offer Bobby advice, whom in return fills him in on more modern trends he has no awareness of.
Relationships[]
- Bobby Hill: Bobby is Emilio’s boss, though they function like casual friends. Despite Emilio being some years older, he refers Bobby as Mr. Hill. The two get along, as Bobby refers to him as an equal despite him being technically a subordinate. Emilio has been supportive and respectful, recognizing his young boss’s talent. The older chef helps Bobby on occasion by providing him practical advice from his years of experience in the restaurant business.
History[]
Emilio worked in a lot of different restaurants: an Italian food place that a Chinese guy owned, a Persian restaurant that an Irish woman owned, and a Denny's. On Emilio's account all of them had Latinos in the kitchen and went under. Eventually Emilio became the sous-chef at Robata Chane under Chef Hill.
In "Bobby Gets Grilled", Emilio overhears Bobby talking to his father on the phone about him, Peggy, the Gribbles visiting Dallas, and plans to stop by the restaurant for a quick tour. When Bobby ends the call with an exhausted sigh, Emilio asks what’s bothering him. Bobby confesses he’s nervous about the visit—he never told his father, Hank, that he cooks with Japanese Binchotan charcoal instead of propane. Emilio doesn’t initially understand the issue, until Bobby explains Hank’s near-religious obsession with propane—so deep that he’d choose it over family.
Trying to help, Emilio jokes about greeting the Hills and Gribbles at the door with sake bombs strong enough to knock them out before they make it to the table. Bobby doesn’t reject the idea, and the suggestion lifts his spirits. He even jokes about staging a robbery and telling Hank that thieves stole the propane—something his father would probably believe.
When the Hills and Gribbles arrive, Emilio and the staff warmly welcome them. They give the guests space to get acquainted with Robata Chane, but the visit is abruptly cut short when Hank discovers the charcoal grill. Bobby confesses that the restaurant uses Binchotan instead of propane. Disappointed, Hank leaves with the others to “clear his head,” promising to return for dinner.
With the family drama simmering in the background, Emilio brings Bobby another issue: the restaurant is down to its last box of Binchotan. Their usual supplier, Hitachiya, has gone out of business. Fortunately, Emilio got a recommendation for a new supplier—Yoshida Charcoal—and passes the contact info to Bobby. But when they call to place an order, the owner flatly refuses to sell to them.
To resolve the issue, Emilio and Bobby head to UT Dallas to pick up Chane Wassanasong, the majority shareholder of Robata Chane, hoping his influence can sway Yoshida. While Bobby retrieves Chane from his fraternity, Emilio waits in the car watching videos on his phone.
The trio then visits Yoshida Charcoal, where they’re surprised to find that the owner, Yoshida, is Black. When Emilio comments on it, Yoshida explains he was adopted by a Japanese couple and identifies as Japanese despite his ethnicity. He still refuses to sell them charcoal, accusing them of cultural appropriation. When Chane threatens that he and his father, Ted Wassanasong, will drive Yoshida out of business, Yoshida responds with a threat to sue for racial discrimination against a Black-owned small business. Emilio, frustrated by what he sees as a double standard, calls Yoshida out for his audacity, says he has “cojones,” and walks out.
Back at the restaurant, Emilio finds Bobby overwhelmed—grappling with his father’s disapproval, accusations of cultural appropriation from both local restaurateurs and the Dallas German American Cultural Association, and even Ted Wassanasong’s suggestion to switch to propane to stay in business. Bobby begins doubting whether his pursuit of authenticity was a mistake.
Emilio, seeing Bobby at his lowest, offers words of encouragement. He shares that he’s worked at many restaurants, and most failed because they weren’t authentic. He tells Bobby to follow his gut. Inspired, Bobby decides to prepare one final dinner—to impress his father, Yoshida, the Germans, and the Wassanasongs. Emilio supports him wholeheartedly, crossing himself in preparation for what might be the restaurant’s last service.
In the end, the dinner is a success. Each guest tries Bobby’s food and is won over by the flavors, leaving no doubt about the authenticity of his cooking.
Trivia[]
- Emilio carries a firearm resembling an Beretta 92 under his clothes for protection.
- Emilio’s car is shown to be a 2014 Chevy Impala.