Guillermo J. Gomez

At his family’s side, he learned the importance of balancing the rich smoked flavors of grilled meats with garlic, parsley, cilantro, cumin and paprika as well as the mastery of the perfect chimachurra sauce.  This early introduction to cooking began a lifelong passion for the culinary arts.  

He began his professional career in 1998 at the Sheraton Hotel in Cordoba, Argentina, followed by a season with Chef Mendez at Orient-Express’ La Residencia Hotel in Spain.  It was Mendez who opened Guillermo’s eyes to Mediterranean cuisine and encouraged him to return to Argentina to attend the prestigious Azafran, Gastronomical and Enological Academy, where he would go on to win a “Silver Spoon Award,” in his first year for his unique entrée preparations.  After completing the two year program at Azafran, Guillermo went on to receive his masters certificate at Chef Karlos Arguiñano’s AIALA Academy of Culinary in Spain and immediately landed a job in.  He would also work a season with Chef Jean Paul Bondeaux at La Bougongne in Punta del Este, Uruguay -- the only Relais & Gourmand of Central and South America before returning to La Residencia in Spain, where he catered to a celebrity clientele that included Francis Ford Coppola, Michael Douglas, Chef Ferran Adria and  Harrison Ford, to name a few.

Guillermo first joined Orient-Express’s Maroma  Resort and Spa as an executive sous chef  in 2003, before being promoted to Executive Chef.  Overseeing  the boutique hotel’s three restaurants he strives to give each menu its own unique personality.   At El Restaurante the focus during the day is on the classic Yucatan cuisine using local ingredients like plantains, mango, cactus paddle, avocados, red snapper and sea bass, while in the evenings the menu draws on Guillermo’s Argentinean heritage with a “Caribbean Steakhouse” offering.  At El Sol, the resorts more formal dining option, Chef artistically blends the flavors of Yucatan, Maya and Creole Cuisine with his own approach to create dishes like grilled rib-eye beef with mole escargot over huitlocoche ragout or his aji chilli cured venison loin. At Cilantro, Guillermo offers a sinless-ly delicious Yucatan inspired spa menu for breakfast and lunch with a focus on spices, fiber rich fruits and vegetables, fish and lean meats.

For many gastronomes, breakfast is among one of Maroma’s crowning achievements.  Hearty beginnings start with pots of freshly brewed coffee or tea, a rainbow palette of mangoes, watermelon and papayas, and at least six choices of freshly squeezed tropical juices.  Just-baked croissants, pecan rolls, cheese pockets and cornbread. Gourmet hailed it as among the world’s best.