"A native of Queens out to make his mark in the Queen City," says one local dining enthusiast of Executive Chef Jose Salazar.  And since arriving in 2008, Chef Salazar has certainly made his mark.  Prior to his arrival, 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 child in Pennsylvania, I was always fascinated with the world of food.  Actually 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. So quick are we sometimes to put the fine-dining world on a pedestal that we often forget where such things are ultimately derived, in the soil and the hard work of the farmers. That's where it all starts, with the ingredients that a Chef only enhances."

Chef Salazar hopes to enhance and serve up some of these ingredients to the "foodies" and diners of the Queen City as he launches his new Seasonal Menu in the Palace Restaurant.  Stop in and visit the Palace.  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 is making 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. This is a great city with a very impressive culinary history and I'm hoping the people will permit me to weave my way into their good favor.  Most of all, I hope they love my food."

Well, there's only one way to find out Chef.  For reservations, please call 513-381-3000.