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Boasting impressive culinary experience and partnerships with James Beard Award-winning chefs at a young age, executive chef at Holeman and Finch Public House Spencer Gomez executes with innovation and artfulness within the iconic Atlanta destination, enhancing chef Linton Hopkins’ commitment to whole animal cookery. He joined the team in June 2016 as chef de cuisine, and was quickly promoted to executive chef one year later.
Most recently working alongside Kevin Gillespie at the legendary Gunshow, Gomez began his work in the kitchen at a ripe age, initiating his relationship with food as a way of making income – soon after, realizing a passion and inspiring desire to dedicate his career to the culinary world. With cooking experience in two rising U.S. culinary destinations, the Branded Butcher in Athens, Ga., as well as tenure in Grand Junction, Colo., Gomez has fostered professional relationships across the country, embraces his passion and hones his skills and talent for cutting-edge cuisine. Gomez illustrates remarkable charcuterie and butchery knowledge, complementing Holeman and Finch’s programming and received a nod from Eater as a semi-finalist for the 2016 class of “Young Guns,” an annual program celebrating up-and- coming industry talent across America, in addition to a 2017 semi-finalist for Zagat’s first-ever national “30 Under 30.”
In his leisure time, chef Gomez works to perfect his menus, create plates celebrating full ingredients and enjoys relaxing with wife Whitney. This secret weapon of Holeman and Finch is adding his flair to the restaurant’s modern, gastropub-inspired menu.