Guillermo Gomez has been appointed Executive Chef at Esperanza, An Auberge Resort in Cabo San Lucas
Esperanza, An Auberge Resort, the award-winning Relais & Châteaux property overlooking the Sea of Cortez in Cabo San Lucas, today announced the appointment of Guillermo Gomez as Executive Chef and Octavio Muñoz as Director of Food and Beverage as part of the resort’s continued efforts to create dynamic dining experiences for guests. Gomez will oversee the culinary direction of the resort’s six restaurants, including the acclaimed Cocina del Mar and new Pesca Ceviche Bar, and Muñoz will be responsible for managing the food and beverage operations throughout the resort. With more than 11 years in the industry, Gomez will oversee seasonal menus at Esperanza that highlight Baja’s local produce and purveyors. A native of Argentina and global traveler, Gomez’s cuisine will be reflective of his international experience in destinations including Argentina, Spain, France, Italy, Uruguay, Mexico and the U.S. where he held senior positions at notable hotels, resorts and restaurants and received his culinary training. Prior to joining the team at Esperanza, Gomez was the Executive Chef at Verdura Golf & Spa Resort in Sciacca. Gomez has served as a special “Guest Chef” for international events, such as “Mexican Gastronomic Week” at the Hotel Ritz in Madrid, Spain and the 2008 and 2009 Food & Wine Festival in St. Michaels, Md. Gomez received his culinary education at Azafrán Gastronomy School in Córdoba, Agentina and Aiala: Karlos Arguiño’s Cooking School in Basque Country, Spain.
