Starting as a Sous Chef, Pastry Chef and cook at the Talbots Restaurant in Hoboken, New Jersey Achieved a three star rating in the New York Times. Moving around in the New Jersey area he then worked at the Brass Rail in Hoboken, New Jersey as a Sous Chef. Ranging from being an Executive Chef to a Chef Manager, Banquet Chef & Food Production Manager in New York City. He then moved to Atlanta, Georgia and became the Executive Chef at Sundial Restaurant at The Westin Peachtree Plaza Hotel.

Taking a job at The San Juan Marriott Resort & Stellaris Casino Chef Carlos became Sous Chef. Staying with the Marriott name he then moved back to New York in 2000 and filled the position as Senior Sous Chef in The New York Marriott Brooklyn. Staying with Marriott for six years. After fulfilling positions as Executive Chef at the Great Performances catered events at the Brooklyn Academy of music, Venues Executive Chef at the Great Performances, Executive Chef at El San Juan Hotel & Casiono, and Executive Chef at Isla Verde Beach Resort & Casino Del Sol he then found himself at the HERSHEY LODGE.

Chef Carlos also achieved many awards such as Associates Leadership Award- Brooklyn Marriott, 2001, CIA Chef Excellence- Napa Valley, California, 2000, Manager of Quarter- San Juan Marriott, 2000, Tiefel Award- San Juan Marriott, 1999, Jack Daniel’s Annual BBQ Competition 1st prize in the Professional Sauces, 1999, Jack Daniel’s Annual BBQ Competition 1st prize in the Professional Sauces, 1998,Conflict Management Certification, 1998, and International Food Show in New York- Bronze Medal Winner, 1995.

In 2007 Chef Carlos Gomez joined the Hershey Ent. & Resorts team as Executive Sous Chef at the HERSHEY LODGE and oversees restaurant operations for the 665-room property with more than 100,000 square feet of meeting space. Chef Carlos Gomez has brought great knowledge and ambition to the Hershey Ent. & Resorts team.