About

MeatFlame didn’t start in a restaurant. He started in a kitchen, with two hands, many years of hard work and a dream that crossed continents. 

Alex Omar Grau Gomez arrived in the United States with only one thing clear: knowing how to cook. His early years were spent in Los Angeles, working in the Mediterranean restaurant industry learning techniques, flavors, cooking rhythms and the discipline that only real working in a professional kitchen gives you. It was not easy. But it was exactly what I needed. 

Over the years, Alex perfected a style of his own: the precision and deep flavor of Mediterranean cuisine fused with the ingredients, seasonings and soul of his home country. Two worlds on the same plate. That’s MeatFlame. 

“MeatFlame is a fusion of everything I learned and everything I have inside.”