Born in Mexico City, Chef Julio Gómez has built a culinary journey shaped by family, ambition and resilience. From his mother’s kitchen to Shanghai, Vietnam and his own restaurants in Saigon, his cuisine carries the warmth of memory, the discipline of leadership and the belief that food always brings people home.
Chef Julio Gómez’s earliest memories of food begin not in a professional kitchen, but at home. Born in Mexico City in 1990 as the youngest of six siblings, he spent much of his childhood beside his mother, who cooked for the family with tireless devotion. At just six years old, he was already close to the rhythm of the kitchen: selecting beans, tasting warm bread, catching the sauce left in the pan, and receiving food straight from the stove.
Those small gestures stayed with him. Though he once dreamed of becoming a pilot, cooking gradually revealed itself as something more natural. At 13, during a summer holiday, he began working in a restaurant kitchen, peeling prawns and discovering the discipline behind service. What began as a young boy’s first job became the foundation of a life defined by food.
After high school, Chef Julio enrolled in one of Mexico City’s leading culinary schools, where he graduated with honours while holding a scholarship for nearly five years. His first major leap came when he moved to Shanghai, a decision that tested his resilience and expanded his vision.
In China, he quickly rose through the ranks, eventually earning his first Chef de Cuisine position. Known for his hunger, commitment and distinctive leadership style, friendly yet demanding, he brought new energy to the restaurants he led. His work challenged conventional methods and helped bring recognition and awards to his kitchens.
Yet Chef Julio knew he was capable of more. Investing his savings, he moved to Vietnam to begin his first business venture outside Mexico. In Saigon, he soon became recognized by the community, the industry and his guests for the passion and honesty behind his food. Still, another dream remained: to become part of the hotel world before turning 30. He eventually stepped into the role of Executive Chef at a five-star island resort.
During this chapter, the loss of his father became a turning point. Unable to return home due to circumstances, Chef Julio made a quiet promise: to continue building a life and career that would make his father proud. From that moment, his cooking carried even more emotion, shaped by love, grief, memory and perseverance.
Today, Chef Julio leads two distinct restaurants in Saigon. La Lola Saigon is a Mediterranean-inspired haven in the city centre, where balance and thoughtful simplicity express the idea that less can be more. MAMACITA Thao Dien, his first “baby,” is a vibrant Latin restaurant alive with colour, flavour, laughter and the joyful spirit of his culture.
Together, the two restaurants reflect the full range of his identity. Both are built on teamwork, consistency, quality ingredients and respect for origin. For Chef Julio Gómez, food is never just about taste. It is about people, memory, roots and the places we call home.