“Success does not regard the end goal but the process of how to get there, the harder the journey the stronger you will become.”

Byron Gomez

Born in Costa Rica but raised in New York, Chef Byron Gomez is the Executive Chef of 7908, Aspen’s finest supper club. Bryon has trained and worked at some of the most prestigious restaurants in Manhattan, under the best chefs and mentors in the industry including Daniel Boulud, Gavin Kaysen, Daniel Humm and Ronny Emborg. Despite not having any formal training, he worked hard to be self-taught, advancing his way through the kitchens of Michelin starred restaurants, Café Boulud, Atera and Eleven Madison Park. As Sous Chef at EMP, the restaurant won Top Restaurant in the World by S. Pellegrino. He later traveled with the Eleven Madison Park teams to their pop-up restaurants in the Hamptons and Aspen, before deciding to settle down in the Rocky Mountains. Byron enjoys seasonal activities such as cycling, snowboarding and surfing, but his favorite activity is to cook and break bread, especially on his days off.