A Celebration of Cuban Heritage

Ricky Gomez, Owner

Ricky Gomez was born in the Southern city of New Orleans, Louisiana. Following the tragedy of Hurricane Katrina, Ricky’s passion for great cocktails strengthened with the reopening of New Orleans landmark restaurant, Commander’s Palace. There, Ricky learned the importance of fresh ingredients and helped perfect recipes inspired by pre-prohibition era cocktails to pair with the restaurant’s seasonal menu. Ricky was also part of the opening team at Cure, one of the most critically acclaimed cocktail destinations in the country. During his tenure, Ricky harnessed his creativity, style and palette to demonstrate the art of the crafted cocktail through both classic and innovative recipes.

In 2012 Gomez entered Diageo World Class U.S. while working at Teadrop Lounge in Portland, OR.  Through his success in the program’s four challenges, was named the first ever Diageo World Class U.S. Winner. After serving as Diageo World Class Ambassador for two years, Ricky returned back to his hometown of New Orleans and back behind the bar at Cure.  He later was the opening head bartender at Compere Lapin along side Top Chef competitor and James Beard winner, Nina Compton.

Most recently Ricky has returned to Portland Oregon to fulfill his dream of opening his own bar.  Taking inspiration from his family’s heritage he opened up Palomar in April 2018.  Palomar has quickly become one of the top bars in Portland, earning recognition as Bar of the Year by the Oregonian newspaper and online publication Eater Portland.

Ricky Bella, Chef  

Ricky Bella was born and raised in Portland's St. John's neighborhood. Growing up eating his Mexican grandmother's pozole and tamales, he developed a taste for big bright flavors, high acid, high heat, rich and fatty comfort food. Ricky started his career as a dishwasher at Suzanne Bozarth's James John Cafe where he met and worked with Ben Bettinger, who brought him along to open Beaker & Flask and went on to be promoted through the ranks under Bettinger's tutelage while winning Willamette Week's restaurant of the year.

When Vitaly Paley opened his downtown restaurant Imperial, he hired Bettinger as Chef de Cuisine who in turn brought Bella along with him once again. He was later promoted to sous chef under Top Chef alumn Doug Adams, where they won restaurant of the year. When it was time for Adams to open his own hotel restaurant, Bullard. There Bella led the kitchen as Chef de Cuisine, working along side Adams to create and execute his vision.

In September 2022, Ricky found his home taking the helm at Palomar as head chef, creating a menu that mixes his culinary style and upbringing with Cuban cuisine.

Awards & Press