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Chef Porfirio Gomez

Chef Porfirio Gomez

Executive Chef Porfirio Gomez was initially drawn to cuisine at the age of 8 while learning to make several types of cheese. His 32 years of cooking experience all started in his hometown of Zapopan, where, by the age of 10 he was not only mastering his knowledge of making cheeses but was also delving into the world of butchering livestock. His humble beginnings as a cook would stem from watching his grandmother, Jesus Maria, make elaborate and delicious meals from any ingredients she could gather around the kitchen whenever they had company.

In 1992, Porfirio was only fifteen-years-old when he immigrated to the United States and began working as a field-worker, picking green beans in Irvine. He quickly left the fields and began cooking for some of the most revered restaurants and resorts in Southern California, including Four Seasons Newport Beach and a nine-year stint as Executive Sous Chef at Scott’s Seafood in Costa Mesa.

Today Porfirio enjoys pleasing patrons with simple yet unique dishes that combine Californian flavors with his two favorite Mediterranean cuisines: Spanish and French. Using only locally-grown, organic ingredients and the freshest seafood and meat he can acquire, he continuously strives to create a well-balanced menu to simply “make people happy.”

When it comes to culinary artistry, his philosophy is simple: “Good food is something that makes it impossible for you to stop eating it. You see it, you smell it, you try it, and you want to continue eating- your senses keep asking for more. To me, that means it’s good.”

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Saturday Brunch is every weekend from 11:00 a.m. - 2:30 p.m. Guests can dine in the open, sophisticated atmosphere with chic decor and lounge seating or grab a seat on the rooftop terrace, covered in herb and citrus gardens.   Andrei's
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Happy Hour: Monday - Saturday 3 pm - 6:30 pm No corkage fee on Mondays and Tuesdays Happiest Happy Hour: 50% off Happy Hour Menu from Monday - Saturday 3 pm - 4 pm  View the menu here Andrei's Summerthyme  
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