![]() ![]() Pollo Tico represents an exciting new chapter in Gomez’s career, as he embarks upon chef-ownership for the first time. When COVID forced dining room closures, Gomez seized the opportunity to test his talents on a new stage - this time in front of cameras and judges on Top Chef. The Colorado scenery and lifestyle had a tremendous impact on him, and he moved west in 2019, accepting a position as the executive chef of 7908, a now-shuttered supper club in Aspen. Gomez spent several seasons traveling with the EMP culinary team, opening pop-up concepts in the Hamptons and Aspen. “I remember one thing Daniel always told me,” Gomez recalls: “‘If you want to be the best, you’ve got to work with the best.’” This mantra resonated deeply with Gomez, fueling his ascent to jobs at some of the top restaurants in the country.Įva Jee In 2017, he was working as the sous chef at New York City’s Eleven Madison Park when the three-Michelin-starred establishment was awarded the number-one spot atop the World’s 50 Best Restaurants list. Gomez worked for Boulud for five years, and the distinguished chef became his mentor, instilling diligence within the young cook while inspiring him to test the limits of his creativity and skill. Fortunately, he came to recognize the transitional effect the opportunity could have on his career. “It took me about a month to apply,” Gomez says, remembering the apprehension he felt regarding his credentials. ![]() During that time, he came across a Craigslist ad for a kitchen position under the famed French chef Daniel Boulud. ![]() Ready to venture beyond fast food, he took to the kitchen of a small family-owned restaurant, where he learned a myriad of new techniques - making curries, cooking with a tandoor oven and baking naan. As a teenager, he felt his academic prospects were limited due to his undocumented status, and a stint at Burger King helped shape his desire to work with his hands.Īfter graduating from high school, Gomez moved to the Bronx with less than a thousand dollars to his name. Born in Costa Rica, he immigrated to Long Island at the age of eight. Gomez’s culinary journey starts with humble beginnings. Fortunately, the newest concept at Avanti in Boulder invites diners to escape south via vibrant flavors from Costa Rican chef Byron Gomez, who opened Pollo Tico on November 2. ![]()
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