Chef David Gomez

- Thirteen years working in the kitchen, including five years of management

Gathering experience in all aspects of the kitchen and the culinary business.

I've worked as the Executive Sous Chef at the Mercer Street Hospitality as well as a Culinary Manager at the Hillstone Restaurant Group. I've studied at the Le Cordon Bleu College of Culinary Arts in Miami

Experienced hands on, in different types of cuisines such as Italian,

French, Latin American, Mediterranean, Asian: sushi and sashimi also butchering experience as well as consulting and Catering experience.

Areas of expertise. -

. Management

. Certified food safety manager

. Bilingual (English & Spanish)

. Seafood house & butchering

. Inventory/food cost/labor cost

. Menu developing and Training

. Catering and off premises events