baja CHEf. husband. fisherman

COSMO GOSS

In 2018, Cosmo Goss moved to Ensenada, Mexico and started his own restaurant & hospitality consulting business. He has clients throughout the country in Los Angeles, Chicago, New York, Bend, Seattle, Nashville, Santa Barbara, and internationally Mexico & Costa Rica. Cosmo works with hotels and restaurants as well as on small and large private events. He also does research & development for companies and individuals focusing on plant based diets. Most recently, he began working with Bubba, a sport fishing company out of Missouri, as the official Bubba Chef. Like his childhood he is getting to combine two of his passions, fishing and cooking.

”What I do isn’t that special, I just provide a platform to showcase talented farmers and fishermen that I am fortunate to work with. I try to find the best ingredients and let them shine. It’s the purveyors that make me look good.”

- COSMO GOSS

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BACKGROUND

Cosmo Goss grew up in Santa Barbara and spent his days fishing in the kelp beds of the channel islands and working in at his parents’ restaurant, Arts and Letters Café. Drawn to the fast-paced nature of the kitchen, Goss took to his roots and enrolled in the culinary program at Johnson and Wales.

After culinary school, Goss returned to Santa Barbara and began working at The Hungry Cat. Under the helpful supervision of Chef Dylan Fultonier, Goss fused his love of fishing with his passion for cooking, and began honing his skills as a butcher and salumi maker.

Feeling he had outgrown the Santa Barbara culinary scene Goss relocated toNew York City to work at Gramercy Tavern, there he learned the importance of utilizing whole animals. While the dynamic nature of New York City appealed to Goss, he missed the West Coast and returned to Santa Barbara and The Hungry Cat.

While back in California, Goss was introduced to Paul Kahan at an event. He moved to Chicago to work at the Publican, further his education and dove into the art of butchering and salumi making. After a year-long stint at The Publican, Goss became the head of the butchery operations at Publican Quality Meats. In April of 2013, Goss showcased his butchering skills at Cochon555’s Chicago competition where he took first place and earned the title “Prince of Porc.” In August of 2013, Goss participated in Brewery Ommegang and Saveur Magazine’s Hop Chef, winning the national competition.

In 2014 he became the chef de cuisine of the Publican restaurant and In 2015 he was recognized as one of Forbes 30 under 30 ‘Food and Wine’. In 2016, Goss became and the Executive Chef of all five Publican concepts and co-authored the cookbook Cheers To The Publican with Kahan.

CHARITIES AND DONATIONS

From the beginning of his career, Cosmo Goss has donated his time and talents to organizations throughout the country. He is always interested in learning about other charitable organizations, please don’t hesitate to contact us about upcoming events and needs. Below are some of the charities that are close to his heart.