Inspiring Conversations with Jeremy Gomez of Spark Beer and BBQ

Today we’d like to introduce you to Jeremy Gomez.

Hi Jeremy, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I have been in the food industry for a majority of my life. I grew up watching Julia Child, Justin Wilson & Martin Yan with my mother. She has always been very talented in the kitchen and I have many memories of her making us chicken cordon bleu, homemade pasta, and her wide variety of Christmas cookies every holiday season. I got my start within the food service industry when I was around age 6. My father and his brother Andy opened a pizza shop in Norfolk, Connecticut. I will never forget the moment I was removing my very first pizza from the oven and it slid off of the paddle, landing upside down on the floor. It was an error that I have never repeated nor forgotten! I was also fortunate enough to learn a variety of culinary skills from both of my grandmothers who taught me things from canning, gardening, harvesting wild fiddleheads, berries, and so many other little bits of knowledge which I have constantly used throughout my career. I even have my great-grandmother’s old tin-top kitchen table with its many knife marks and scrapes from the countless meals prepared on it by her and other relatives over many decades. It is one of my favorite possessions.

We all face challenges, but looking back would you describe it as a relatively smooth road?
Nothing in the culinary world is a smooth road. You are constantly learning, honing your skills, improving recipes, creating new ones, working to better yourself, your staff, and the overall performance of your kitchen and daily operations. I have experienced many areas of food service, from fast food, retail, industrialized, and beyond. Not one of them was ever easy. Just like technology, the world of food is always adapting/evolving, and it is on us as chefs to change along with it if we want to remain successful in our field.

We’ve been impressed with Spark Beer & BBQ, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
I am currently the head chef for Bristol Brewing Company’s Spark Beer & BBQ in Colorado Springs. I am blessed to have this opportunity to work alongside such amazing brewers and to be able to showcase a handful of our popularly crafted beers into our BBQ recipes. I thoroughly enjoy being part of such a dedicated and talented family. I also have my own business, Man Cave Meat Company food truck in which I specialize in many exotic meats ranging from Ostrich and Alligator to Kangaroo and Rattlesnake. I have always had a fascination with foods, especially anything from the exotic or abnormal side. I enjoy making exotics more approachable to those who normally wouldn’t be brave enough to give them a try. Unfortunately, due to the high rise in food and operating/travel expenses, I was forced to make the tough decision to close up the doors for at least the remainder of the year. However, this has allowed me to focus entirely on the beer and BBQ world, where I am once again learning other areas that I haven’t had the opportunity to yet explore.

Do you have any advice for those just starting out?
Don’t be afraid to step out of your comfort zone. Visit farms, markets, restaurants, and carnivals. You can learn so much from the places you wouldn’t typically expect to. By growing up on my grandparent’s farm, I was able to learn how to raise my own animals and garden my own crops. I also learned to harvest both animals and gardens without the need of a grocery store or butcher. I wouldn’t be who I am today if it wasn’t for the knowledge I gained during my youth.

Contact Info:

• Facebook: Man Cave Meat Company