Chef de Cuisine - The Forum


Hiram Gomez


Born in Oaxaca City, México in 1986. From a very young age, he had the privilege to grow up surrounded by two of the most traditional and renowned Mexican gastronomies: the Yucatecan and Oaxacan, that along with the learning of avant-garde culinary techniques, created his own style and vision of the Mexican contemporary cuisine.

Hiram Graduated in 2007 from the prestigious Instituto Culinario de Mexico, at Puebla, who gave him his solid kitchen basis, a comprehensive and integral approach to the worldwide cuisines and, at the same time, the opportunity to have a clear vision about the food and beverage administration industry.
After getting his bachelor degree, he was determined to know all the restaurant stations, in order to have a better perspective of each position, which leaded him to have a very precise focusing in every area of the establishments.

In 2008, he worked as Barman, in Puebla and, in 2009 as Sous Chef, at the Hotel Victoria, in his native city.

It is during 2009 and 2012 that he was able to solidify and deepen his administrative abilities through class impartation and culinary training for students and staff at high school and university level; as well as creating and executing projects as external consultant in many enterprises.

By 2012, he took position as Executive Chef in Alebriche Restauranja, in Krakow, Poland, which allowed him to concrete his knowledge, experience and extend his gastronomic vision.

On his return to Mexico in 2014, he started working on his own creative project, a tap room at Tepic, Nayarit, La Chelería.

In 2017, there was an opportunity for upgrading his skills and spread out his culinary knowledge so he became the Executive Chef in Lukka Kairi Restaurant, at Nassau, The Bahamas.
Early 2018, with the firm conviction of applying his wide experience in Caribbean, European and Mexican cuisine, he creates Petricor Bistro and, simultaneously, works for the Universidad Autónoma del Estado de México in the food and beverage administration field.

In 2019, he joined The Greenbrier family as Draper´s Sous Chef and in 2020 The Forum as Sous Chef. Most recently he was promoted to The Forum Chef De Cuisine in June 2021.

The Greenbrier Culinary Team