Chef Cosmo Goss of Publican Quality Meats - Biography
Cosmo Goss used to work in a grocery store saving his pennies for the day he would open his own fishing charter. But Goss, who hails from Santa Barbara, California, has the restaurant industry in his blood. His parents own Arts and Letters Café in Santa Barbara, where Goss has a salad named after him. Realizing that fishing in the kelp beds off Catalina Island was not his true calling, Goss returned to his roots and enrolled in the cooking program at Johnson and Wales.
After a short stint in cooking school, Goss started working at The Hungry Cat in Santa Barbara. It was there, under the helpful supervision of Chef Dylan Fultonier, that Goss began to hone his skills as a butcher and salami maker.
Looking beyond Santa Barbara to sate his culinary desires, he made a fateful decision to relocate to New York City. There, Goss worked at Gramercy Tavern and staged at the lofty Le Bernardin. He missed the great blue of the pacific though and soon moved back to Santa Barbara and The Hungry Cat.
After returning to California he was introduced to Paul Kahan, and following some research, he set out for Chicago to dive into the arts of butchering and salumi. A year-long stint at The Publican where Goss rose quickly through the ranks of the kitchen, led to Kahan hand selecting him to head the meat operation at Publican Quality Meats. In April of 2013, Goss showcased his butchering and cooking skills at Cochon555’s Chicago competition where he took first place and earned the title “Prince of Pork.”