In today's episode, we chat with Byron Gomez, executive chef of Denver's Michelin-starred BRUTØ and the first Costa Rican chef to earn this prestigious recognition.
Byron opens up about the brutal truth behind his rise from fast food to fine dining, detailing how 23 years of unwavering commitment transformed early struggles into extraordinary success. He discusses climbing through legendary kitchens like Eleven Madison Park and Daniel Boulud's restaurants, and how his immigrant experience as a DACA recipient fueled his determination to break barriers.
Join us as Byron explains how he's revolutionizing fine dining through "brutalism" - cooking everything over open fire and achieving zero waste at his 18-seat chef's counter. From his philosophy of "each one, teach one" to his commitment to sustainability, discover how Byron's story proves that relentless dedication and staying true to your roots can lead to groundbreaking success in the culinary world.
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