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Gomez

Santiago Gomez

Cantina la 20

Santiago Gomez 

Corporate/Executive Chef

Santiago Gomez is a talented young toque who enjoys cooking traditional Mexican cuisine with a playful, eclectic touch. His dishes reflect his passion for taking authentic plates and transforming them into contemporary masterpieces, while maintaining the vibrant flavors inherent in classic Mexican ingredients. 

As a pioneer of refined Mexican cuisine in Miami, Gomez’s culinary finesse has positioned Cantina La Veinte among the best fine dining establishments in Miami. Offering a menu brimming with vibrant Central-American flavors, Gomez seamlessly delivers an authentic Mexican cantina experience with Miami flair. Following the great success of Cantina, which opened in 2014, Gomez opened his newest concept Tacology at Brickell City Centre in early 2017. Different from Cantina, Tacology focuses on “mercado-style dining” with various stations and an emphasis on tacos, ceviches and desserts.  

Born in Mexico City, Gomez’s interest for cooking was 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. 

Soon after, he was tapped by Cinbersol Group – a leading Mexican hospitality firm – where he began his varied career in multiple firm concepts. Gomez was named executive chef of Piso 51, worked with celebrity chef Edgar Nunez at “Latin America’s 50 Best Restaurants” SUD 777 and became the culinary concept creator and Corporate Chef of Cantina La Numero 20’s multiple locations in Polanco, El Angel and Santa Fe, MX. Looking to further sharpen his cooking skills, he went to New York City in 2012, where he did a stint at the critically-acclaimed, two-star Michelin restaurant, Daniel by renowned chef Daniel Boulud.

Cantina La Veinte, Cinbersol’s first U.S. restaurant, opened its doors in 2014 with Gomez at the helm as concept creator and executive chef. Since then, Gomez has been recognized by Travel & Leisure as “An Ace Young Mexican Chef.”  He’s been a featured chef at the annual Food Network and Cooking Channel South Beach Wine and Food Festival as well as various events at the American Airlines Arena, Marlins Stadium and BB&T Center. Gomez regularly appears on Univison’s Despierta America, Telemundo’s Que Rico Con Kiko and Sabor Latino, NBC Six in the Mix and more.

Gomez is a spokesperson for brands like Barilla, Tabasco, Don Julio, Hispanic Kitchen, Florida Daily Council and Yes You Can.

Media Contacts:              

Manuela Mejia/Larry Carrino

Brustman Carrino Public Relations

bcpr@brustmancarrinopr.com

(305) 573-0658

More about Santiago Gomez

What is your ultimate comfort food?All Mexican food, as it reminds me of my childhood and cultureIf you weren't a chef, what would you be?I photograph, I love photography, to capture moments for everWhat three things are always in your pantry?Salt Chiles CornIf you could cook with anyone in the world, who would it be?With the incredible teacher Ferran Adrià, for me is the Dali of the kitchen