Today we’d like to introduce you to Christian Gomez.
Hi Christian, please kick things off for us with an introduction to yourself and your story.
I started my hospitality career under Tom Fat at the NE corner of Hawthorn & PCH here in San Diego in the 80’s @ both Fat City & China Camp.
I then moved to LA, to learn the ways of Mary Sue Milliken & Susan Feniger in Santa Monica’s, legendary Border Grill in the 90’s. Upon discovering my passion for food and drink, I ventured on my own in 99’ to guerilla cater and private chef out of my Venice beach flat on Speedway and Thornton Ct.
After my Hollywood shuffle, I decided to return to my hometown in 2006 to continue my work in the private sector, while bringing my big city palate to the then sleepy, and ripe San Diego. Things have changed quite a lot since then.
Hungry and salivating for growth, I then took time to travel and experience the worldly flavors of South America and Western Europe.. On a damp cold evening in Pisa, Italia, I discovered a bustling and enchanting Enoteca and it was at that moment my palate was fed with a future venture of my own, WetStone was manifested.
In 2007, with the gracious and passionate help of a guild of LA artisans and lifelong friends, they helped me to complete my vision of WetStone via artwork (Michele Castagnetti) , furniture (Tim Krablin), photography (Kwaku Alston) and shelving (Ramon Zarate; San Diegan).
14 yrs later I am forever grateful to all the old and new patrons, as my boutique, true hidden gem continues to be a Gastronomic and Oenophile enclave for those that seek something refreshing and original.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Personally speaking, the road in this business is always fluctuating but what’s most important for me to remember is the reward of just being in the landscape of something I’m so passionate about. Of course, none of this involvement would possible without my team of BOH & FOH team members. I am grateful.
As for the struggles, in 2008 with the recession, I was forced to cost-cutting measures by limiting labor and picking up the slack with skeleton crew operations. Being a new business owner at that time, I felt the need to batten down the hatches and weather the storm.
Then March 2020 happened and this packed a much bigger challenge with the world’s unprecedented COVID-19 pandemic which still remains on the menu unfortunately. With it, it rendered business to a 1-person operation, implementing employee furloughs with pickup and delivery only services. The silver lining was the graciousness of regular patrons coming in droves, to carry us over the goal line. The local, state and federal assistance was a welcomed hand for sure. The local revisions for exterior dining and to-go alcohol has been a benefit that I felt should have always been there. Through all this it gave me immense hope to witness the compassion and empathy that brightened the darkness of the world at the time.
The often shifting pandemic protocols were a whole other curve ball, that we became used to in the face of keeping everyone safe and healthy. I have been very much ok with it.
Now into the early Fall of 2021- mask and sanitization protocols once again in place- I hark to the words of my dear Papá who would often tell me, “Bend like bamboo boy! Bend but never break!”. My parents, ‘American’ immigrants from Panamá and the Philippines endured the rough patches to raise 7 kids. They are my pillars of strength to overcome many obstacles that are thrown my way. Again, I am forever grateful.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Since conceptualization, I always kept my blinders on by focusing on what I do best and less about what others are doing. My intentions are to be genuine and original, to create dishes that speak to all palates. To this day that ambition still remains. This industry allows me to create and set ourselves apart by expressing our passions, and to me that will always be at the top of the reservations list, so to speak.
My focus is to stay the course that brought me here. I’m most proud of being able to create a refuge for gastronomes and oenophiles by providing bold and refreshing small plates and contemporary tapas style dishes, an adventurous wine list, and an ambiance that is calming, welcoming and transportive.
We have been widely recognized since 2007, for our delicious sangrias: a tropical white and exotic red, that are proprietary recipes that are intentionally untraditional.
What sets us apart is a combination of it all! A delicious small plates menu, warm, professional, un-invasive and premeditative service. An alluring and rotating drink menu and a sense of place that makes one feel you are not in San Diego. That to me is my aim.
What’s next?
More travel for sure. I have planted many seeds for growth of the brand but won’t dispel at this time. My current focus is to come out of this pandemic era wiser, more patient, and vintaged like a beautiful wine, all the while to provide more jobs for the new generation of passionate hospitality professionals.
Contact Info:
- Email: wetstonewinebar@mac.com
- Website: www.wetstonewinebar.com
- Instagram: wetstonewinebar
- Facebook: wetstonewinebar
- Twitter: wetstonewinebar
- Yelp: wetstonewinebar
Image Credits:
Gabe Halvor
Jonssy Moreno
Rollie Carrillo
