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Luis Gomez

Chef de Cuisine, Mission Dupont

Luis began his career in the restaurant in industry in 2008, working in the kitchen at Le Paradou under Chef Yannick Cam followed by a four year stint as a sous chef under Chef Nathan Anda at The Partisan. Luis was a sous chef on the opening team at Mission Navy Yard prior to being promoted to Chef de Cuisine at Mission Dupont in 2019. He was born in Mexico, raised in Washington, DC and graduated from the Culinary Arts Academy. When not running operations at Mission, Luis enjoys testing out new Mexican recipes in his home kitchen.