Jose Gomez, Windjammer Landing Villa Beach Resort, St Lucia

AN INTERVIEW WITH... JOSE GOMEZ

Set in the north of St Lucia, Windjammer Landing Villa Beach Resort is renowned for providing a relaxing and luxury escape for its discerning guests. Editor Nicola was given a unique insight into the life of an Executive Chef by newly appointed Jose Gomez.

Firstly, congratulations on your new appointment as Executive Chef. How did this come about and how are you feeling about your new role?

Thanks for the good wishes. This opportunity came across me in my search for new horizons in the Caribbean after the pandemic hit the world. I’m very excited in my new role at Windjammer; it is such a charming and magical place to be and to share my culinary experiences with the team and the guests.

Sustainability has really been a growing element in hospitality, how is this reflected in the dishes you provide and how you source raw ingredients?

Sustainability is reflected on our menus by using local products that are in season. Most of this produce is organically grown to avoid creating a negative impact on the land and conserving resources for future generations. In our search for freshness and the development of our farm to table concept we reached out and developed relationships with local farmers who provide us with great quality, fresh ingredients. This initiative not only givez back to the farmer’s community but it also ensures quality.

What first ignited your interest in cooking and what dishes do you remember most from your childhood?

My interest for cooking came at an early age, six years old to be exact. I cooked breakfast dishes for my older sister and that instant gratification when someone tells you how good the food hooked me up immediately. One of my fondest memories was the time my grandmother and I were cleaning land crabs for “arroz con jueyes” crab rice. I also remember the smell in my mother’s kitchen when she would make pumpkin “flan” custard for Thanksgiving Day.

Before your new role at Windjammer Landing Villa Beach Resort, where were you cooking and what elements do you bring to your current role?

Before I moved to St. Lucia I was living in Montego Bay, Jamaica and worked as Executive Chef for Hyatt Ziva and Zilara. Being able to successfully run such a big operation made me more organised, and having eight restaurants to run made me more creative. The most important element that I will bring to Windjammer is consistency, avant garde techniques and creativity.

You’ve worked with some big names within the culinary profession. Who has influenced you most, and why?

The Chef that has influenced me the most is Roland Passot from La Folie and Left bank Brasserie. He worked the line with us every single day and is the best saucier that I have seen. He was classically French trained by Jean Banchet at Le Francaise in Chicago and he shared his knowledge and passion. >>

How important is it to nurture new entrants into the hospitality sector?

Cooking is all about sharing knowledge and it’s about sharing your passion with others and guiding them to follow your footsteps. Mentoring is one of the most rewarding things that I have experienced in my life. Every time that I receive a call from cooks that I have mentored is like a roller-coaster ride. They call me to share their successes, to ask me questions, to celebrate a promotion etc. I have been blessed in my life with the opportunities of travelling and education and it is my goal to share that passion and knowledge. When you mentor the next generation of cooks you are passing the torch to some one that can be better that you.

What can guests expect from the menu this year and is there a signature dish for 2021?

For the upcoming menus the guest can expect a lot of food pairing dishes bases on aromatic molecules and healthy oriented dishes as well as more vegan options. One of my signatures dishes that guests will definitely see will be local octopus and pork belly (both slow cooked) with a hoisin glaze and Irish potatoes.

When you’re not creating amazing dishes, how do you unwind?

When I’m not cooking I like to read, listen to some good jazz, play golf, go to the beach, travelling and enjoying time with my teenager kids.

What’s the must-have ingredient that you cannot live without?

That question can be a tricky one but the answer is simple; SALT!

Are there any plans on the horizon that you can tell us about?

Yes there are many plans for the future at Windjammer. We’re going to keep developing our farm to table garden. There will be exciting changes in all the menu offerings and possible changes to some of the restaurants concepts.

With such an accomplished chef at the helm, we can’t wait to see more from the Windjammer Landing Villa Beach Resort over the coming months.

opposite page image credit: St Lucia Tourism Authority Saint Lucia - Soufriere Seafront