Gomez Julio - Gomez, Julio

Julio Gomez

Biography

I was born in Mexico and came to this country when I was 17 years old, ever since I started working in kitchens, started dishwashing, prepping and from there I didn’t stopped, once I got into cooking I realized this is what I wanted to do for the rest of my life, I feel really passionate about cooking to the point where I never even thought about doing anything else, I just love to do what I do, to create a dish and put a little bit of myself in it and afterwards see the... READ MORE

I was born in Mexico and came to this country when I was 17 years old, ever since I started working in kitchens, started dishwashing, prepping and from there I didn’t stopped, once I got into cooking I realized this is what I wanted to do for the rest of my life, I feel really passionate about cooking to the point where I never even thought about doing anything else, I just love to do what I do, to create a dish and put a little bit of myself in it and afterwards see the reaction of my food in people’s faces, cooking it’s what I do, only thing I know how to do and definitely what I want to keep doing.

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What is your favorite NYC restaurant? And what is your go-to dish? Casa Henrique New York Tacos, theirs are amazing! What is your ultimate meal? Definitely love to do Italian but as any good Mexican I could never live without tacos :) What three things are always in your pantry? Butter Fresh vegetables Any kind of fish If you weren't a chef, what would you be? Well I love soccer and I always try to play when I have the time, so I guess I would probably be doing that. If you could cook with anyone, who would that be? Bobby flay

Recipe name: Bronzino en cartoccio
Recipe Ingredients: 2 bronzino fillets
Butter
Saffron
Lemon
Fish stock
Dill
Thyme
Fingerling potatoes
Recipe Instructions: Start by boiling the potatoes in the fish stock with a little bit of saffron, once they’re cook you put one fillet of bronzino face up on wax paper and line up some sliced lemons followed up by the dill and thyme, salt and fresh black pepper, put the second fillet on top, about 6oz of the fish stock were we cook the potatoes before, close the wax paper by making it into some sort of purse and put it in the oven at 400 degrees for 15 mins take it out open it and enjoy.