We were lucky to catch up with Christian Gomez recently and have shared our conversation below.

Christian, appreciate you joining us today. How did you come up with the idea for your business?

The idea of opening up WetStone developed through decades of maturation and experiences. Coming from a multi-ethnic, immigrant family of 1st generation American parents, my father from the Philippines and mother from Panamá, my exposure to their ethnic cuisines naturally set the table for my future.

My formative years of Gastronomy here in San Diego started In the early 70’s. My parents started an import business bringing in food from Asia: rice vermicelli noodles, preserved coconut, mung beans, fish sauces just to name a few.

All the while childhood dinners would rotate often, consisting of aromas of caramelized platanos served with lentejas con arroz: comida típica of my Mothers homeland, to whole fried fish with a soy vinegar dipping sauce with ampalaya (aka bitter melon) and stewed eggplant & tomatoes. I often prepare these in homage to my parents.

Later on as a teen I took a job bussing tables and bar backing in the mid 80’s for legendary San Diego Restauranteur, Tom Fat. His multi concept, neighboring FatCity & ChinaCamp became an eye opener for me. His contemporary San Francisco-style FatCity where we would serve shrimp cocktail, shucked oysters and sparkling wine to the affluent San Diegans, to walking a few feet away through dividing doors to an amusement park set, of an old California mining town, hid ChinaCamp. I would often get sidetracked and sat mesmerized watching the Chinese immigrants work their magic in a throwback Wok station cooking up amongst firing flames of seafood, vegetables, noodles and the like.

In the mid 80’s I then managed a croissant franchise Bake Basket/Creative Croissants in then Fashion Valley Mall, where I took 9 my first management position. Learning the ins/outs of operations.

From there, after a study abroad in Western Europe, I sought to adventure into Los Angeles. I was chosen to work with the dynamic duo, Susan Feniger & Mary Sue Millikan in their Santa Monica NuevoLatino concept, Border Grill. For me, those years, to witness and work amongst big city, top hospitality professionals, in a dreamy, celebratory design made me fantasize about “one day…just maybe” moments.

A dipping of my toes into doing my own thing began in 2000. I started a guerilla-style catering and private chef company called, El Chino Latino Catering. I began to serve large events of hundreds of people while expressing my passions for food and drink. It wasn’t until the echoes of guests began to say to me, you should have your own restaurant. I thought, “Noooo way!”

After coming back to San Diego in 2006, I yearned for more travel, I traveled back to Europe, then shortly after into Central America and South America, that really kickstarted ideas and aspirations. While returning to a handful of private chef clients, I began to listen to my gut feeling… my calling. I slowly started to seek a small spot with a beer and wine license.

Boom! Off of a Craigslist ad at 1927 4th ave lied a sandwich and cafe spot. It was in early 2007, that I negotiated and landed my first venture. Tackling it head first, with vigor and creativity from my 16yrs in LA and my recent international travel, I sought to open a Winebar. My ambition was to serve an elevated menu, in an elementally-designed ambience with a soundtrack to match.

I sought to express something of difference that would entice San Diego diners to evolve away from the usual offerings at that time. In its infancy while formulating my wine menu, I sat with a team of corporate liquor vendors. I explained to them my vision, they laughed me off thinking my adventurous wine menu aspirations. Would not be we’ll received. 15 yrs later it’s not uncommon to see these types of offerings on menu everywhere.

After coming back from Italy, Spain, Argentina, Brazil and Peru my vision was to offer things such as a steak skewer with chimichurri and a Malbec. Or a Cebíche with a glass of Arneis. Or a contemporary or traditional tapa with a delicious and proprietary-crafted sangria.

In closing, and to tie this story all in, as Escrow closed, I took a trip to to celebrate in the wine country of Paso Robles, CA. Not knowing quite yet what I’d name my Winebar Restaurant, I knew for sure it wouldn’t be something expected or traditional. So as I sat and tasted with the then winemaker, he began to describe a wine. He rolled out the description of, WetStone. “As rain falls on river rock, the aromas of the minerality, the terroir” That was it! After thinking deeply about the name, I realized in my ventures in Brazil in early 2007, while hiking in the jungles of Ubatuba, I carefully-so I thought- walked across this 50ft waterfall that was so dreamy-like, covered in moss. In an instant-in slow motion mind you- I lost my footing on the WetStone and proceeded to luge into an exotic pool of water that I envisioned crocodiles, boa constrictors and piranhas would paper-rocks-scissors over for who was going to enjoy this skinny kid! To their disappointment, I hit the water and immediately bounced right out of it like I had been electrocuted. LOL!

One important thing, for me, in running my business, is to never ever lose my sense of humor or forget what brought me here.

Thank you for letting me share my stories.

¡Cheers! Saluti! Saluuuud!

Christian Gomez, WetStone

What do you think helped you build your reputation within your market?

What I think and know, helped build our reputation in our specific market, was that we set ourselves apart through originality. What I mean by that is this,

Through a fantastic food menu balanced with all things.
A wine list that is adventurous and daring-sprinkled with delicious domestics.
2 proprietary and amazing sangrias.
And along with all the important details: music, lighting, ambience and service really set us apart, and continues to be a crowd pleaser.

Being a native to San Diego, I felt it was ripe for introducing a restaurant concept of difference, something refreshing that spoke to me.

How do you keep your team’s morale high?

My advice of managing and maintaining high morale as a small business owner starts with the culture of your operation.

In building that, I feel its adamant to pick team mates that have a positive and healthy outlook on life, who are willing to contribute where needed. And to adhering to the team player enthusiasm.

I, as a former competitive athlete, ahhem! Football, Basketball, PE, Spanish chorizo Bilbao corn dog competition, LOL! I tend to see it as building a team.

Being an owner who is able to provide support where and when needed, operationally or personally. Although you are the owner, being real and empathetic to your employees needs is something I adhere to. I balk at micro managing, I enable and impart independence and trust. Letting them know I’m always a quick jaunt away when needed to assist in washing dishes, backup the kitchen line, wait tables, repair a clogged drain etc…None of this is easy without clear lines of communication- which I encourage for all employees.

An occasional dinner and drinks out on the town never hurt anyone’s feelings nor dispersing bonuses or gifts during the holidays. It’s a sincere effort to show appreciation and gratitude. I was once on the other side.

Contact Info:

• Website: www.wetstonewinebar.com
• Instagram: wetstonewinebar
• Facebook: wetstonewinebar
• Linkedin: E. Christian Gomez
• Twitter: wetstonewinebar
• Yelp: Wet Stone Winebar

Image Credits
Rob Conaway, Jhonssy Moreno and Anthony Flores