Noshable’s Noteable Chefs
Chef Jose Salazar: Episode #2
Adapted by Adhrucia Apana from The Palace Website http://www.palacecincinnati.com/
As of December 2012 Jose has left his position as Executive Chef at The Palace to take over the kitchen at Abigail St. btw 12th & 13th on Vine in Cincinnati. http://abigailstreet.com/
Edited for www.noshablenotes.com by Ashiatey Kofi Tei
“A native of Queens out to make his mark in the Queen City,” said one local dining enthusiast of Executive Chef Jose Salazar upon his arrival in the Queen City. Since then Chef Salazar has continued to make his mark, most recently in his designation as Food and Wine Magazine’s “The People’s Best New Chef for 2011.” This prestigious honor witnessed Chef Salazar competing with some of the best regional talent across several states, including Illinois, Pennsylvania, Indiana and Michigan to capture the prize for the Great Lakes Region. Cincinnati has been very gracious to Chef Salazar, as he continues to receive many top honors and accolades from food critics and diners across the region. The talent which has now risen to the top in the Queen City, however, has never been far from the surface.
Prior to his arrival in Cincinnati, Salazar had been plying his trade in the culinary mecca of Manhattan where he worked at a number of that borough’s most certifiable gastronomical gems, including Blue Ribbon Sushi, Jean George and the Japanese restaurant Sumile. It was his 4 year affiliation with his mentor, Thomas Keller, however, assisting him in the Grand Opening of the more American-French inspired establishments of Bouchon Bakery of New York and Per Se, which made the most palpable impression on Chef Salazar’s style.
Simultaneously proud of his South American origins, Pennsylvania childhood and New York City upbringing, Chef Salazar is quick to point out the wide array of influences from which he’s gathered both inspiration and insight.
“When I was a child in Pennsylvania, I was always fascinated with the world of food. My earliest memories are of being taken to Amish Country and the Amish Market. Later when I had the opportunity to work alongside Chef Keller I recognized much of that same joyful sincerity in his approach to ingredients and food. That’s where it all starts, with the ingredients that a Chef only enhances.”
Chef Salazar has continued to learn, enhance and serve up some of these ingredients to the “foodies” and diners of the Queen City, incorporating many of Cincinnati’s local chef’s and farmer’s market ingredients and influences. Taste for yourself why no less an authority than French Laundry Impresario Thomas Keller feels confident in pointing out Salazar’s “unique and impressive passion for excellent food.”
Knowledgeable in a wide range of American, European and Asian culinary traditions, Chef Salazar continues to make quite an impression on the culinary landscape of our town. Says Chef Salazar, “I hope the people of Cincinnati will enjoy what I’m doing and allow me to treat them to some of the best that I have to offer. Most of all, I hope they love my food.”