Private Chef Franko Salgado

I am a passionate chef with more than 22 years of experience in high-level gastronomy. I hold a degree in Culinary Arts and completed advanced training at Le Cordon Bleu in Peru, where I refined both classical and avant-garde techniques. I also earned certifications in Spanish, French, and Italian cuisine, mastering their traditions and integrating them into innovative contemporary creations.

My career includes working in prestigious establishments such as the Four Seasons in Costa Rica, where I strengthened my expertise in international cuisine and culinary management. I am currently the Executive Chef at Verano State in Puerto Vallarta, leading professional kitchen teams and designing exclusive dining experiences for discerning guests.

Alongside my professional roles, I have embraced entrepreneurship through projects that reflect my creativity, discipline, and commitment to excellence. My culinary philosophy is built on respect for ingredients, precision in technique, and the belief that every dish should create a memorable experience.

Each plate I craft is a reflection of my dedication to the culinary arts and my passion for elevating every moment at the table.

For me, cooking is...

Cooking is more than just preparing food—it’s an expression of creativity, passion, and dedication. It’s the art of transforming ingredients into memo

I learned to cook at...

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A cooking secret...

A chef of your caliber must have some incredible secrets in the kitchen! Whether it's a unique spice blend, a special cooking technique, or the way yo

My menus

Epicure by franko salgado

STARTER

All inclusive

Esquites mediterraneos fusion mexico

FIRST COURSE

All inclusive

Atun confitado en aceite de sake

MAIN COURSE

All inclusive

El arte de barcear short ribs

DESSERT

All inclusive

Maracuya !!!!

Vanguardia fusion

STARTER

Choose 1 dish

Macarrone de foiegrass

Ntrada: "Beso de Coral" Vieiras selladas sobre un aguachile de mango y maracuyá con un toque de chile serrano y hierbabuena

FIRST COURSE

Choose 1 dish

Plato Fuerte: "Mar y Tierra en Maíz Dorado"

MAIN COURSE

Choose 2 dishes

Ilenta y las proteínas de tierra. Una suprema de pollo orgánico cocinada a baja temperatura (sous-vide)

DESSERT

Choose 2 dishes

Epílogo de Olla y Naranja" (Postre) Para finalizar, una deconstrucción de los sabores del tradicional café de olla. Una panna cotta sedosa de café de olla, elaborada con granos de altura y piloncillo. Se sirve con una "tierra" de chocolate de metate y es

Menu epicure by franko salgado

STARTER

Choose 3 dishes

Ntrada: "Beso de Coral" Vieiras selladas sobre un aguachile de mango y maracuyá con un toque de chile serrano y hierbabuena

N plato de contrastes. Dos vieiras jumbo selladas a la perfección (sello Maillard), con un centro apenas translúcido. Reposan sobre una "leche de tigre" fría de maracuyá y chile pasilla,

FIRST COURSE

Choose 3 dishes

Plato Fuerte: "Mar y Tierra en Maíz Dorado"

MAIN COURSE

Choose 1 dish

Ierra y Tradición Reimaginada" (Plato Fuerte) Aquí honramos su amor por la polenta y las proteínas de tierra. Una suprema de pollo orgánico cocinada a baja temperatura (sous-vide)

DESSERT

Choose 1 dish

Mousse ligero de tequila reposado acompañado de una compota de guayaba y un crujiente (crumble) de tocino y nuez