The kitchen artist , Edward Gomes born in Bangladesh , in 1962. He began cooking at an early age in his home village , Golla and has never stopped. As a teenager , Edward got his start in the food industry making bread and pastries at a Bandura bakery in Dhaka.
After high school, he turned down a full adventurous spirit to the Calcutta to pursue his true passion, cooking, at the age of 15. He worked in Calcutta restaurants as kitchen assistance for one year. He then moved to Bombay to diversify his cooking palette, absorbing the local flair of Indian food at Hotel Love Bird, Thane as assistance cook.
Indian cuisine in his heart, he apprenticed one year at Star catering in Bombay where he received culinary arts and began his professional journey culinary world. After finishing his one year course, he worked for ONGC with Assistance Chef. He therefore worked in the kitchens of much well known catering service in Bombay.
Edward believes that it is always good to inject new ideas and stir things up. His exquisite cooking has received tributes from every national and international guide to culinary excellence. He arrived in Bharain in 1983 to work as a 2nd Commis at “The Holiday Inn”. He then quickly rose to 1st Commis at the Diplomat Hotel, Bahrain in 1985.
Edward not only a culinary designer, worked all over the offshore; including USA, England, Finland, Scotland, Mexico, south Africa and more many. He then went to work in Middle East, where he became the head cook at Essar offshore and Zaptta Offshore in 1988. He travels across the country and his career has taken him about 33 countries around the world educating and entertaining with highly enjoyable performances. He was employed in Sheraton as Assistance chef, in Oman in 1987. Edward’s incorporates global ingredients, modern cooking methods, wit and a sense of humor to all his food. However, in 1988 he moving back to Bahrain as demi-Chef. He also worked for UAE. On coming to Abudabi, he joined to Al Ain Hilton Hotel, UAE as 1st Commis in 1989.
Edward Gomes is undoubtedly a highly creative and experimental cook. He condenses so much hard work, so much travel, so many experiences and accolades into a short space which proved hugely success.
In 1990, he left the Abudabi to bacome the Demi-Chef de Partie, Garademanger at the Park Hilton Hotel in Munich. Edward brings intense activity cooking techniques and an attitude of deliberateness in every aspect of the kitchen. He then come to SAS and was responsible for Chef de Partie, Garademanger in 1992. He moved back to Hilton Park, Munich as Chef de Partie. Since 1997 to 2009, he worked for Süddeutsche Zeitung, SV-Catering as Specialist chef. Currently, he joined as a head Chef at Urbann catering Service in Munich.
He is also the Indian cooking lecturer one of the famous school in Munich. Edward Gomes has a great cultural understanding. He arranged cultural programmed on special occasions such as Bijoy Dibosh, Pohela Boishak, Independence Days and more. He founded Bangladesh Christian Association in Germany whose mission is to improve the Bangladeshi cultural and young lives to all.
