Chef Carolina Gomez

Born and raised in Washington DC, Carolina is a chef with a deep understanding of her community.

Carolina has worked in the restaurant industry in DC for 16 years. She began her career at Restaurant Nora, America's first certified organic restaurant, she then moved on to working at other restaurants that supported the farm to table

After graduating from The Culinary Institute of America in Hyde Park, New York she came back to DC and opened her first meat curing facility and delicatessen. Straw Stick & Brick Delicatessen was a unique business on Georgia Avenue in Washington DC where she cured and aged local farm-raised meats. Straw Stick & Brick Delicatessen was a beloved neighborhood deli that also focused on wholesale distribution, catering and special event sales, and taught specialized butchery and culinary classes.

Carolina owned and operated Straw Stick & Brick Delicatessen for six years and sold the concept in July of 2017.

Carolina then became Executive Chef of MK Catering Inc. one of the largest corporate catering companies in Washington DC, where she managed events for Congress, Large Corporations, and catered special events for many exclusive clients including the first lady of the United States.

Carolina then became the Corporate Chef Consultant for recipe development and innovation at Gourmet Kitchen Inc. - the largest hors oeuvre manufacturing and distribution company in the Country.

Carolina continues to work with those companies and is now a consultant for multiple businesses in the food and hospitality industry including the DCSBDC at Howard University and the business program at The Carlos Rosario Public Charter School.