Santiago Gómez de la fuente

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Corporate/Executive Chef

Cantina La Veinte's executive chef, Santiago Gomez (31) 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 found in classic Mexican ingredients.

Born in Mexico City, Gomez's interest for cooking was sparked while he was working as a deliveryman for a local seafood distributor. 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.

It was there that Gomez was tapped by Alberto Cinta, CEO and Co-Founder of Cinbersol Group – a leading Mexican hospitality firm. Cinta hired Gomez for the company's Thai/Japanese concept, Erawan. Since then, Gomez has worked with Cinbersol in multiple concepts and capacities including being named executive chef of Piso 51 – a fine dining restaurant in Mexico City – and finally, becoming 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 and did a stint at the critically-acclaimed restaurant, Daniel by renowned chef Daniel Boulud.

Now, at the helm of Cantina La Veinte in Miami, Cinbersol's first U.S. restaurant, Gomez promises to deliver a deliciously diverse menu of authentic Mexican food while incorporating his whimsical cooking technique. Diners can expect flavorful dishes featuring Mexico's traditional ingredients, savory spices and a hint of heat.

Corporate/Executive Chef

Cantina La Veinte's executive chef, Santiago Gomez (31) 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 found in classic Mexican ingredients.

Born in Mexico City, Gomez's interest for cooking was sparked while he was working as a deliveryman for a local seafood distributor. 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.

It was there that Gomez was tapped by Alberto Cinta, CEO and Co-Founder of Cinbersol Group – a leading Mexican hospitality firm. Cinta hired Gomez for the company's Thai/Japanese concept, Erawan. Since then, Gomez has worked with Cinbersol in multiple concepts and capacities including being named executive chef of Piso 51 – a fine dining restaurant in Mexico City – and finally, becoming 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 and did a stint at the critically-acclaimed restaurant, Daniel by renowned chef Daniel Boulud.

Now, at the helm of Cantina La Veinte in Miami, Cinbersol's first U.S. restaurant, Gomez promises to deliver a deliciously diverse menu of authentic Mexican food while incorporating his whimsical cooking technique. Diners can expect flavorful dishes featuring Mexico's traditional ingredients, savory spices and a hint of heat.