Jeffrey V. Salazar
Chef in New York
Jeffrey V. Salazar
Chef in New York
I began to pursue a career in the food industry while I was in high school. After completing a culinary magnet program, I furthered my education at Johnson & Wales University where I earned my Associate Degree in Culinary Arts.
My earliest influence in cooking was my mother. Even after working two part-time jobs, she still had the energy to come home and cook a delicious meal for her family of six. There's nothing like mom's home cooking, as anyone would agree. I also became inspired by the culinary shows that were prominent at the time, such as those by Julia Childs, Martin Yan, and Bobby Flay.
After moving on to college, I became greatly influenced by two of my mentors in Providence. For five years I worked with Chef Jules Ramos, now the executive chef at 1149 Restaurant, who took me under his wing. Ashirwad Elhence of Blue Grotto and Vintage Restaurant is also credited with helping me develop my skills and expand my repertoire.
A majority of my industry experience is rooted in Providence, Rhode Island as I worked during my culinary education. I've worked in a broad range of establishments, from university cafeterias to fine dining restaurants. Most notable among these are Mill's Tavern, MODA Restaurant, and Blaze Restaurant.
My current short term goal is to turn the Cove Lounge into one of Harlem's hidden gems, where patrons know they can get consistently fresh, seasonal, and delicious food along with a great atmosphere and drinks. I plan to take the Cove Lounge's Caribbean and Southern-inspired dishes and incorporate my own Filipino/Asian heritage to create an unforgettable experience for all to enjoy.
One day I want to open my own restaurant with my younger brother, an aspiring young pastry chef and baker. The food at the restaurant will transform traditional home-style Filipino food to a unique casual yet fine dining experience, all the while incorporating all of the influences and techniques I've learned throughout my years of cooking. Guests will start off with robust and flavorful dishes, and then finish on a sweet and whimsical note.
Along with cooking, my other greatest passion in life is basketball. On and off the courts, I expect my teammates to arrive passionate and ready to give their all, to be able to work with and for the team, and to have the drive to keep pushing forward and to learn new things. I feel you're only as good as your last dish, but you can only get better on your next.