With more than 20 years of experience in the hospitality industry, Santiago Gomez’s interest in cooking sparked when he was a child, watching and going with his grandfather to work in his avocado crops in Uruapan, Michoacán in Mexico. In his youth, he worked for a local seafood distributor and while making deliveries to various restaurants in Mexico City, he became curious about the kitchen and began observing chefs at work. These experiences 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 was later drawn to sunny south Florida where he took a position at NOBU in Miami, under the auspice of executive chef Thomas Buckley. Afterwards, Gomez was transferred back home to launch the opening of NOBU in Mexico City. In his journey, he has had the fortune to participate in amazing projects like creating and developing the kitchen of Cantina La 20 in Mexico City, rescuing and repositioning the restaurant in Mexico. In 2012, he went to New York City where he worked at Daniel by renowned chef Daniel Boulud, before eventually returning to south Florida where he pioneered modern Mexican cuisine in Miami, opening restaurants like Cantina La 20 and Tacology, both making their way onto several “best of” lists like those of Zagat and Thrillist.
Outside of the kitchen, in 2017, he founded the non-profit organization “Recipes for Change” – dedicated to using the power of food to impact social change, now part of the Social Gastronomy Movement, a global network of chefs, companies, activists & organizations working toward the same.
Santiago Gomez, Palo Santo
Now a co-creator of Botanico Hospitality Group, Gomez and his partners have a mission to open several concepts across Atlanta – the first being Palo Santo, opened in summer 2022: a supper-club style restaurant and rooftop serving elevated, modern Mexican cuisine with a celebration of Georgia ingredients. A second restaurant – a traditional Mexican taqueria – is next on the list, set to open just across the street. Passionate about honoring his Mexican heritage and supporting family-owned farms, the restaurants’ corn, beans, chiles and cacao – among other ingredients – will be sourced exclusively from Mexican farmers & producers who work directly with Tamoa, an heirloom corn supplier working against the grain to connect farms and urban areas to support local, sustainable production of traditional crops.
Recognitions and accolades include being called “an ace young Mexican chef” by Travel & Leisure – 2014, “Best Mexican Restaurant” by Zagat – 2015, “Best Mexican Restaurant” by Miami New Times – 2016-2017, “Best Latin Restaurant” by Zagat – 2016, “31 Best Mexican Restaurant in America” by Thrilling – 2017, “One of the best restaurants in Miami” by Zagat -2017, “Best Mexican Restaurant” by Miami New Times – 2017, “Best Taco in Miami” by Miami New Times – 2017, “Best Mexican Restaurant” by Time Out – 2018, nominated “Best Chef of Miami” by Johnson and wales university in 2019, and “The world’s 50 best restaurants” startled the social work of Gomez in Miami 2020.
Enjoy a relaxing evening dining, sipping and learning from Chef Santiago Gomez of Palo Santo in the Edible Garden Outdoor Kitchen.
Schedule: Tuesday, April 18, 6:30 – 8:30 p.m.
Fee: $135 per dinner; $750 for six dinners
Registration: Call 404-876-5859 ext 2559