Jose Salazar

Chef Jose Salazar was born in Colombia, South America and was raised in Queens NY. Chef Salazar got his start in restaurants as a bartender and waiter at some of New York’s hottest establishments- among them, Donatella Arpia’s Bellini restaurant, Jean George, Geoffrey Zacharian’s Town, Josh De Chellis’ Sumile and Blue Ribbon. However it was Jose’s four years working with Chef Thomas Keller that made the most palpable impression on his cooking philosophies. In 2003 Jose was hired as chef de partie to be a part of the opening staff of the highly acclaimed Per-Se restaurant. Then in 2006 he was instrumental in the opening of another of Chef Keller’s projects; Bouchon Bakery, where he became the Executive Sous-Chef.

In 2008, Chef Salazar took his knowledge and experience to Cincinnati Ohio, where he was tapped to be the Executive Chef of The historical Cincinnatian Hotel and Palace restaurant. Since in the Queen City, he’s garnered national attention- In 2011 Food and Wine magazine awarded him the title of people’s choice “Best New Chef”.

In December of 2013 Chef Salazar and his wife Ann opened Salazar, their much anticipated restaurant in the Over the Rhine neighborhood of Cincinnati. In August of 2015, Jose and Ann opened Mita’s, which has received nominations for “best Chef”, Great Lakes from the prestigious James Beard foundation in 2016 and 2017.

Staple Beer: Rhinegeist and Madtree