After working as a bank teller for several years, Lucio Gomez decided the banking world wasn’t for him. Since then he’s worked in restaurants in Los Angeles, Beverly Hills, Newport Beach and Reno – and he’s never looked back.
Lucio started his culinary career as a dishwasher in 1984 at a new restaurant called The Grill on the Alley in Beverly Hills. An instant hit, The Grill on the Alley would come to establish itself as one of the Los Angeles area’s best-known must-do places to dine. In 1987, the founders set out to create a version of the restaurant that would be available to a larger number of people at more accessible prices. And so, just three years later, Lucio was helping the owners open The Daily Grill in Burbank. By 1992, Lucio had moved his way up to the position of Sous Chef with The Daily Grill, which currently has 19 locations in eight states.
In 1997 Lucio moved to Reno and began working at the Eldorado Hotel Casino’s in-house Butcher Shop. It wasn’t long until he was moved to The Buffet and then The Brew Brothers. He did a short stint at Roxy, but it was at The Brew Brothers where he felt the most at home. Lucio’s motto is “no problems, only solutions” and it’s that attitude that makes him a proven leader in the kitchen of The Brew Brothers. Guests will often see him manning the pizza ovens and working the line during the lunch rush.