THE BEST PIECE OF ADVICE CHEF SANTIAGO GOMEZ
EVER RECEIVED IS TO “COOK WITH LOVE”
The Mexico City native’s love is driving him to define a new line between traditional and modern Mexican cuisine.
Gomez’s interest for cooking sparked while he was working for a local seafood distributor. While making deliveries to various restaurants, he became curious about the kitchen and began observing chefs at work. This inspired him to go to culinary school and in 2007 he graduated from one of Mexico City’s top culinary academies – Centro Culinario Ambrosia. Gomez decided to further expand his knowledge and enrolled at the renowned Hofmann in Barcelona, Spain. There, Gomez honed his culinary skills.
He was then drawn to sunny South Florida where he took a position at NOBU in Miami under the auspice of executive chef Thomas Buckley.
A year later, Gomez was transferred back home to launch the opening of NOBU in Mexico City where he worked with renowned chef Nobu Matsushisa. His journey since then had the fortune to create and develop the kitchen of Cantina La 20 in Mexico City rescuing and positioning again the Cantina’s in Mexico, likewise he worked together with the renowned chef Edgar Nuñez in SUD777 (Latin America’s 50 best restaurants), in 2012 he went to New York City, where he did a stint at the critically-acclaimed, two-star Michelin restaurant, Daniel by renowned chef Daniel Boulud.