About

Omar Armas was born in San Diego, California, and raised in Ensenada, Baja California—a region known for its wine and gastronomy.

After returning to the U.S. for college, he explored multiple fields before discovering his true calling in the culinary arts. This discovery led him to Italy, where he trained professionally and studied for two years.

From there, Omar’s journey took him to Playa del Carmen, Banyan Tree hotels in Mayakoba, where he spent two years immersed in Thai cuisine. His rapid growth earned him a promotion to Macau, China, with the same hotel, where he continued to refine his technique under a demanding, high-volume environment.

Recognized for his dedication, Omar was awarded a six-month stage at Quique Dacosta’s 3-Michelin-star restaurant in Spain (#40 in the world, San Pellegrino rankings). That experience opened doors to further mentorships: first with Alex Atala in São Paulo, then with Enrique Olvera at Pujol in Mexico City.

Following a successful eight-month stage at Pujol—where Olvera personally wrote him a letter of recommendation—Omar moved to New York to join Momofuku Ssam Bar, continuing his growth at the forefront of global cuisine.