When I first bumped into Chef Mauro Gomez at the W, I thought that he was a bit of a lunatic.
No doubt he was good looking and everything, but he also had this huge, shiny cleaver that he took along with him everywhere. I mean, he wore it like an accessory. A large, menacing accessory. If you see me using my hands a lot in the photos, when I am talking, it’s because I’m nervous. I don’t want to piss this guy off.
Nah. Just kidding. Chef Mauro would not hurt a fly. He just likes his tools big, and sharp;)
An Argentinean by birth, Chef Mauro has been in kitchens since he was 12 years old. His family owned a traditional Argentinean/Italian restaurant in Argentina. Chef Mauro’s passion for food, cooking and kitchens has been with him ever since.
With a desire to travel and live abroad, Mauro moved to Miami Beach, Florida USA in 1999. He later joined The Westin Diplomat Resort & Spa in 2004 where he was responsible for the daily operation of the banquet kitchens servicing 245,000 square feet of meeting space. In 2007, Mauro’s travels took him to The Westin Copley Square in Boston where his Clam Chowder was voted the best in Boston. In 2007, Mauro worked with the opening team of the W Atlanta Midtown – the world’s largest W Hotel – featuring a Jean-George restaurant, Spice Market. In his spare time, and when he is off on his travels, Chef Mauro enjoys snowboarding.
Find out what else this “rock star” Chef thinks of his job, at the W, by watching this short video!
More about Chef Mauro and Dining at the W..
Executive Chef Mauro Gomez, is boss of the entire island resort’s F&B outlets, including KITCHEN – the all day dining restaurant that serves up simple yet soul-satisfying food. A rustic dining experience with a twist, if you like. Kitchen’s interior design exudes casual elegance, clean lines and a modern interpretation of bistro dining.
Then there is FIRE – dining at this restaurant is like communing with nature – tables nestled among palm trees under the stars, inviting barefoot free spirits to enjoy their casual outdoor BBQ feasting. Here, the food is perpared on a charcoal grill, tandoor oven and don’t miss the Mongolian BBQ which is pretty awesome.
Next is the fine dining, signature restuarant of W, called FISH. Fish is situated just overlooking fabulous ocean views. Chef Mauro’s creativity is unleashed as he works with fresh fish (still jumping on the fisherman’s boat, minutes before) and a wide selection of seafood, that will be transformed into delicacies that flirt with your Asian sensibilities. The restaurant’s wine cellar boasts a selection of premium wines from around the world. Wine and champagne by the glass is available as well as creative elixirs, alcoholic and non alcoholic cocktails.
WET is part swim-up pool bar with specialty cocktails, part poolside lounge gone gourmet. Wet has light main courses, wood-fired pizzas, delicious burgers and Asian dishes. Even while in the Living Room, the Library or in games room you can enjoy a drink or bite from Wet anytime of the day. I like to lounge here and sunbath and enjoy my poolside martinies!
SIP is just nearby to FISH, and it is here that you can watching the beautiful sunset with a breeze off Indian Ocean, while getting into the mood with chill out music. This is a great place to have a glass of champagne, shuck some fresh oysters and enjoy your favourite caviar amuse bouche before moving on to dinner at FISH.
Finally, there is FIFTEEN BELOW. This is the place to party on the island, with guest DJ spinning cool tunes all night long. You can dance the night away to the funky rhythms or choose to lie on plush divans. The bar stocks more than 70 varieties of vodka, a mind-bending range of spirits and whips up creative cocktails for those who like mixes.
Back at Fish.. Chef Mauro starts to cook for us..
At his open kitchen, and the resort’s signature restaurant – FISH, Chef Mauro shows us how he puts his own refreshing twists on signature dishes like the Gaspacho (influenced by his South American heritage), Pizza (from his Mother’s family and his all-time favourite comfort food) and Paella (inspired by his travels). Also the Ceviche, a traditional South American dish made from fresh raw fish marinated in citrus juice and seasoned with onion, salt, cilantro and pepper, is another one of Chef Mauro’s signature dishes. Instead of using lemon or lime to “cook” the fish, he uses juice from the Japanese Yuzu fruit to do the trick. The flavours are sharp and refreshing – perfect for the Maldivian heat.
The coolest pizza man ever!
absolutely fab thin crusted, gourmet pizza
Well, what can I tell you. After dining here for 3 days, I can safely say that Chef Mauro has totally revitalised the menus and dining at W Maldives Retreat & Spa. He looks like a rock star and cooks like a champion. If I ever get the chance to visit again, I will make him cook everything on the menu for me, all over again!
Previous posts on our trip to Maldives:
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