Born in Barcelona and raised in a family passionate about food—his parents ran a restaurant in Argentona—he trained at the Sant Pol de Mar Hospitality School before gaining experience in top kitchens across Spain.

He established his culinary identity in Ronda, Málaga, where he opened Tragatá, a vibrant tapas restaurant, and later Bardal, known for its expressive, terroir-driven cuisine that celebrates the products and flavors of the Serranía de Ronda region. Gómez combines technical precision with deep respect for local ingredients and culinary tradition, drawing inspiration from both Catalan and Andalusian influences.

Under his leadership, Bardal has earned multiple national distinctions and prestigious accolades recognizing excellence, innovation, and consistency. His cuisine balances creativity with authenticity, reflecting a modern yet rooted approach to Spanish gastronomy, and has positioned him as one of the most respected and admired chefs in southern Spain.