Guillermo Javier Gómez
Executive Chef of Esperanza, Auberge Resorts Collection
Cabo San Lucas
Instagram: @esperanzaresort
I draw inspiration from the beauty, simplicity and depth of produce, from cultivation and growth to harvesting and plating. I draw upon cultures, the people and spirit of the places where I cook. I consider myself at one with terroir, the fires and my life.
I separate myself and my brand from others in this field by my intuitive care for produce. It gives me the advantage of being able to bring out flavors that are as singular as they are balanced and create an exciting experience.
My greatest career achievement thus far is mentoring young chefs throughout their career that are now recognized throughout the world. Additionally, the road I have taken to be where I am today is a source of pride and joy.
People would be surprised to know that I’m a rock star drummer! I’ve played since I was 12 years old.
My favorite place in town to enjoy an authentic meal is an amazingly fresh little seafood place called El Guero Camaron. The food is caught from the sea and prepared at your table.
Tequila or mezcal? Mezcal
I hope my greatest contribution to Mexico’s culinary scene is to leave the legacy of a chef who is forever inspired to share thoughtful dishes that honor the garden, sea and land. I wish to be known as having a table where all neighbors, farmers, chefs, artists, friends, family and makers are welcome.
This article originally appeared in the 2019 Fall/Winter issue of InMexico Magazine.