Byron Gomez

Born in Costa Rica, Chef Byron Gomez migrated to the United States when he was 8 years old and is a proud DACA (Deferred Action for Childhood Arrivals) recipient. His interest in culinary arts started at a young age and after several years cooking on Long Island, he set his sights on New York City. With a mission to learn from some of the country’s best, and learn various cultures through cuisine, he honed his skills under culinary luminaries like Daniel Boulud, Ronny Emborg, Gavin Kaysen, and Daniel Humm.

While working at Eleven Madison Park, named the World’s Best Restaurant in 2017, Chef Byron traveled with the restaurant’s pop-up experiences to the Hamptons and Aspen. After spending the winter in the Rocky Mountains resort town, he decided to plant roots and joined the team at 7908 Aspen in 2019. There, his refined, globally-inspired menu was paired with a world-class wine and bar program.

Chef Byron competed on Season 18 of Bravo’s Top Chef shot during the pandemic in Portland, OR. On his days off you can find him enjoying all the outdoor adventure sports, ranging from road biking to snowboarding, that colorful Colorado has to offer.