David Gomez

The foundation here is formal training, then repetition in service kitchens. At Le Cordon Bleu College of Culinary Arts-Miami and Instituto Argentino de gastronomía, David Gomez built the technical base that carried into roles where pace, precision, and line discipline mattered as much as technique. The early kitchen track moved in clear steps: Chef de Partie at Juvia Group (2011–2013), then Sous Chef at 50 Eggs Hospitality Group (2013), then Executive Sous Chef at Mercer Street Hospitality (2013).

Each post added responsibility, with the work shifting from station-level execution to broader kitchen control. By 2017, as Culinary Manager at Hillstone Restaurant Group (2017–2019), and later chef at Cooper's Hawk Winery and Restaurants (2019–2021), the progression showed a chef building range across different operations without losing the discipline that anchors the role. The Papi Steak years tightened that trajectory.

In 2021, Gomez moved in as Executive Sous Chef at Papi Steak (2021), then advanced to Executive Chef at Papi Steak (2021–2024). That sequence speaks to trust earned inside the same kitchen, where consistency and timing carry real weight. Alongside that, he has served as Operations Coordinator of Tremendo Garnish (since 2020), and since 2024 has held the role of Culinary Director at Papi Steak. The throughline is execution across multiple rooms and responsibilities.

Since 2024, Gomez has led as Culinary Director at Papi Steak in Miami, where the job sits between kitchen flow, guest expectation, and service polish. The role centers on the conditions around the plate as much as the plate itself. He describes his approach as “cooking with the freshest seasonal products,” a plain statement that matches the work: source well, keep the execution clean, and let the ingredient carry the dish.