Santiago Gomez is the man behind Cantina La Veinte Cuisine in Mexico and Miami, where just recently opened his latest project, TACOLOGY.
Graduated from the very recognized gastronomy school “Centro Culinario Ambrosia” in Mexico, he followed specializations in Mexican Food by the same institution and then traveled to Barcelona to start his journey taking cooking courses in the Hoffman School of Barcelona.
Santiago Gomez, perfected his culinary skills working along celebrities Chefs such as: Nobu Matsuhisa in Nobu (Miami and Mexico), Edgar Nuñez in SUD777 (50 Best Latin America) and Daniel Boulud in Daniel NY (2 Michelin stars).
In 2011, his experience paved the way for a career opportunity as the culinary concept creator and Executive chef of Cantina La Veinte in Mexico, which became a fast growing restaurant group shortly after its opening, deciding to take a step up into the Miami Scene.
Little did he know then that he would soon be on the fast track to represent the Mexican gastronomy in events like the Food and Wine Festival in its different editions (2015-2017), and to become the spoke person for brands like Barilla, Tabasco, Don Julio, Passion for pasta, Hispanic kitchen, Yes you can, among others. Santiago was also invited to take over the Miami Heat’s kitchen at the American Airlines Stadiums several times as well as the Florida Panther’s Stadium. He appeared in Battle of chefs, Dinner Lab and March of Dimes.
His latest project, TACOLOGY took place in the Miami Brickell City Centre, which opened in January 2017, where Chef Santiago got some inspiration by the sea flavors, colors and textures and recreated some of the most traditional Mexican Food, creating a “Mercado style dining” for a real Mexican culture experience.