Guest Celebrity Chefs

Chef Cosmo GossCosmo

Chef de Cuisine
The Publican

Cosmo Goss, The Publican’s chef de cuisine, has restaurants in his blood. Growing up in Santa Barbara, Goss spent his days fishing in the kelp beds off Catalina Island and working in at his parents’ restaurant, Arts and Letters Café. Drawn to the fast-paced nature of the kitchen, Goss took to his roots and enrolled in the culinary program at Johnson and Wales.

After culinary school, Goss returned to Santa Barbara and began working at The Hungry Cat. Under the helpful supervision of Chef Dylan Fultonier, Goss fused his love of fishing with his passion for cooking, and began honing his skills as a butcher and salumi maker.

Feeling he had outgrown the Santa Barbara culinary scene, Goss relocated to New York City. Goss staged at the acclaimed French Seafood restaurant, Le Bernardin, and learned the intricacies of seafood butchery. At Gramercy Tavern, he learned the importance of utilizing whole animals. While the dynamic nature of New York City appealed to Goss, he missed the West Coast and returned to Santa Barbara and The Hungry Cat.

While back in California, Goss was introduced to Paul Kahan, whose appreciation for traditional whole animal butchery appealed to his developing aesthetic. With an offer to work at The Publican, and further his education, Goss moved to Chicago and dove into the art of butchering and salumi making. After a year-long stint at The Publican, where he rose quickly through the ranks of the kitchen, Goss wash and selected by Kahan to head the butchery operations at Publican Quality Meats. In April of 2013, Goss showcased his butchering skills at Cochon555’s Chicago competition where he took first place and earned the title “Prince of Porc.” In August of 2013, Goss participated in Brewery Ommegang and Saveur Magazine’s Hop Chef, winning the national competition.

As One Off Hospitality gears up for the opening of two new Publican projects — one at O'Hare International Airport and the other in Wicker Park, Cosmo who has been Chef de Cuisine at The Publican since 2014, is now the executive chef for the Publican brand.