Chef Clive Gomez

Clive grew up on the Islands of Trinidad and Tobago in the Caribbean where he was exposed to a variety of cuisines including Chinese, East Indian, Creole, Spanish, French, and British.  After migrating to New York City, he eventually made his way to the Pacific Northwest where he worked for some of Seattle’s most iconic restaurants, including Ray’s Boathouse, The Metropolitan Grill, Ruth’s Chris Steak House, Tom Douglas Catering, Capital Grille, Matt's Rotisserie, and 190 Sunset. For the past several years.

Clive has served as Executive Chef at the award-winning Toulouse Petit restaurant located in Lower Queen Anne. Clive’s culinary philosophy is to work closely with local farmers and producers to utilize the freshest farm-to-table products available, and create distinctive menu items   Chef Gomez’s mantra is, “The United States is blessed with such a unique blend of cultures, and nowhere in this melting pot more evident, than right here in Seattle”