Chef Franko Salgado Bonilla

Chef At Home in Puerto Vallarta

I am a passionate Executive Chef with over 22 years of experience in high-level gastronomy, specializing in creating refined and memorable culinary experiences.

I hold a degree in Culinary Arts and completed advanced training at Le Cordon Bleu in Peru, where I developed a strong foundation in both classical and avant-garde techniques.

Throughout my career, I have specialized in Spanish, French, and Italian cuisine, mastering their traditions while reinterpreting them through a modern and creative lens.

My professional journey includes working in prestigious establishments such as Four Seasons Costa Rica, where I strengthened my expertise in international cuisine and culinary management. I currently serve as Executive Chef at Verano State in Puerto Vallarta, leading professional teams and curating exclusive dining experiences for high-end clients.

Beyond my professional roles, I am also an entrepreneur, developing culinary concepts that reflect my creativity, discipline, and commitment to excellence.

My culinary philosophy is rooted in respect for ingredients, precision in technique, and the belief that every dish should tell a story and create a lasting emotional connection.

???? Every experience I design is crafted not just to be tas

For me, cooking is...

Cooking is not just about feeding people — it is about creating moments. For me, the kitchen is a space where technique meets emotion, where every i

I learned to cook at...

I began my journey through formal culinary education, but my true learning came from real kitchens — working under pressure, understanding ingredient

A cooking secret...

Many people believe that making a great sauce is just about boiling ingredients and blending them. But the real difference — the one that separates a

My menus

“MÉXICO DE AUTOR: EXPERIENCIA DEGUSTACIÓN”

STARTER

Choose 1 dish

Aguachile negro de camarón Camarón fresco en emulsión de chile tostado, pepino y aceite de cilantro, terminado con notas cítricas y sal de mar

FIRST COURSE

Choose 1 dish

🐟 PRIMER TIEMPO Tostada de atún sellado Atún fresco, aguacate, mayonesa de chipotle, crujiente de tortilla y polvo de chile seco

🌽 SEGUNDO TIEMPO Quesadilla de maíz azul con huitlacoche Queso Oaxaca fundido, huitlacoche salteado y acabado con crema ligera

MAIN COURSE

Choose 1 dish

🥩 PLATO PRINCIPAL Short rib braseado en chile ancho Cocción lenta, puré de camote sedoso y reducción de su jugo con especias mexicanas

DESSERT

All inclusive

🍮 POSTRE Cremoso de chocolate con chile y sal de mar Textura suave, balance entre dulce y especiado con toque contemporáneo

MENÚ FUSIÓN – EXCLUSIVE

STARTER

Choose 1 dish

Pulpo a la parrilla con emulsión de miso y limón

Tiradito de salmón con leche de tigre asiática

FIRST COURSE

Choose 1 dish

Ravioli caseros rellenos de camarón con mantequilla de yuzu

Risotto de coco y lemongrass con toque de chile dulce

MAIN COURSE

Choose 1 dish

Filete de res con reducción de soya, jengibre y vino tinto

Lubina al vapor con hierbas asiáticas y arroz negro

DESSERT

Choose 1 dish

Tarta de matcha con crema de vainilla y sésamo negro

MENÚ FUSIÓN – GOURMET

STARTER

All inclusive

Tartar de atún con aguacate y ponzu cítrico

Gyozas de cerdo con reducción de chipotle y soya

FIRST COURSE

All inclusive

Udon salteado con vegetales y aceite de sésamo

Curry verde tailandés con verduras frescas

MAIN COURSE

All inclusive

Salmón glaseado en miso con puré de camote

Pollo crujiente estilo katsu con ensalada asiática

DESSERT

Choose 1 dish

Crème brûlée de matcha

MENÚ FUSIÓN – CASUAL

STARTER

Choose 1 dish

Ceviche Thai de pescado blanco Lima, coco, chile y cilantro

FIRST COURSE

Choose 1 dish

Gyozas de vegetales con salsa de soya y jengibre

Ensalada fusión de mango y pepino Con aderezo de miso y limón

Sopa ligera de coco y lemongras

MAIN COURSE

Choose 1 dish

Pollo teriyaki con arroz jazmín Dulce, salado y aromático

Tacos de camarón estilo asiático Con col morada y salsa ponzu

DESSERT

Choose 1 dish

Cheesecake de coco y lima

PACÍFICO PREMIUM DEGUSTACIÓN”

STARTER

Choose 1 dish

Tiradito de pesca del día Con emulsión cítrica y aceite de oliv

FIRST COURSE

Choose 1 dish

🐟 Segundo Tostada de marlín ahumado Con aguacate y notas picantes

MAIN COURSE

Choose 1 dish

🦐 Tercer tiempo Camarones sellados con mantequilla

DESSERT

Choose 1 dish

???? POSTRE Cremoso de chocolate con chile y sal de mar Textura suave, balance entre dulce y especiado con toque contemporáneo

MARES DE AUTOR”

STARTER

Choose 1 dish

Pulpo a las brasas Con pimentón ahumado y aceite de oliva

FIRST COURSE

Choose 1 dish

Risotto de camarón Cremoso, con toque de azafrán

MAIN COURSE

Choose 1 dish

🦞 Principal Camarones jumbo al ajillo Montados sobre cama de arroz cremoso

DESSERT

Choose 1 dish

🍮 Postre Cheesecake de frutos rojos

COSTA CONTEMPORÁNEA

STARTER

Choose 1 dish

Aguachile verde de camarón Cítricos, pepino, aceite de cilantro y toque de chile serrano

FIRST COURSE

Choose 1 dish

🐟 Primero Tostada de atún fresco Aguacate, mayonesa de chipotle y crujiente de tortilla

MAIN COURSE

Choose 1 dish

Pesca del día a la plancha Sobre puré rústico y vegetales salteados con mantequilla

DESSERT

Choose 1 dish

🍋 Postre Mousse de limón con crumble artesanal

MEXICAN FIESTA

STARTER

Choose 1 dish

Citrus Shrimp Aguachile with Tropical Fruits

Esquites mediterraneos fusion mexico

FIRST COURSE

Choose 1 dish

Aguachile Negro de Callo de Hacha: Callo de hacha fresco en ceniza de chiles, cebolla morada curtida, rábano sandía y aceite de cilantro. (Fresco, visualmente impactante y sin lácteos)

2. Carnitas (Estilo Michoacán): Carne de cerdo frita en su propia manteca en grandes cazos de cobre hasta quedar suave por dentro y dorada por fuera

MAIN COURSE

Choose 1 dish

Chiles en Nogada: El platillo más elegante y patriótico (por sus colores). Chile poblano relleno de picadillo con frutas, bañado en una salsa de nuez de castilla (nogada) y granada

Black Angus New York Striploin Premium cut served with red wine jus, truffle-infused potato purée, and sautéed forest mushrooms

DESSERT

All inclusive

Chocolate dessert

Brownie de cacao mexicano con helado de queso fresco y salsa de café

Show me more

Chef Franko's reviews

4.28

•

12 services

Chef Franko was professional and thoughtful in how he curated the dishes for our experience. He was friendly throughout the evening and did a great job describing each course as we ate, which added a personal touch. The meal was served family style, which worked well for our group. Portions were very generous, and there was more than enough food for everyone. We appreciated receiving a printed recipe afterward, which was a nice and unexpected detail. Due to heavy traffic in the area, we ended up eating about 30 minutes later than planned. One item we had discussed in advance and were especially looking forward to was not included, though the meal itself was still enjoyable and well prepared. He cleaned up the kitchen and the items he used during cooking, though tableware and dishes from the family-style meal were left for us to clear. A solid experience with good hospitality and plenty of food.

Chef Franko Salgado cooked two menus for us -- for vegetarians and pescatarians, for a special New Year's Eve dinner for 5. He gave us 4 separate courses for each and only the desert was the same (so really 7 completely separate menu items). We could tell he selected the freshest ingredients and used them to make truly wonderful dishes. My son declared the lobster bisque the best he'd ever tasted. The shiitake mushroom and sundried tomato risotto was delicious and we were thrilled to have some leftovers we could eat the next day. The mole sauce he created was outstanding and we wished there was some leftover but we'd eaten every last drop of that! Everything was delicious. We loved it. Chef Salgado was a bit quiet but I think that was because of the language difference. He has many years experience and has many many styles he can present. You will not be disappointed !

He was the best