Co-Executive Chef, Pacific Standard Time
Cosmo Goss has restaurants in his blood. Growing up in Santa Barbara, he’d spend his days fishing in the kelp beds off Catalina Island and working at his parents’ restaurant, Arts and Letters Café. After graduating from culinary school and working at New York’s famed Gramercy Tavern, Cosmo met Paul Kahan, who invited him to further his education – first as a cook at The Publican, then as opening Head Butcher of Publican Quality Meats, alongside Chef Erling Wu-Bower, Cosmo’s longtime collaborator and the Co-Executive Chef of their upcoming restaurant, Pacific Standard Time.
Prior to Pacific Standard Time (set to open in Chicago in early 2018), Cosmo was the Executive Chef of The Publican family of restaurants, overseeing five separate concepts within One Off Hospitality Group. He’s received numerous culinary accolades, including Forbes 30 under 30, Zagat 30 under 30, Cochon555’s Prince of Porc and Saveur Magazine’s Hop Chef. Most recently, Cosmo co-authored Cheers to The Publican with Chef Paul Kahan.