Chef Franko Salgado
Chef At Home in Puerto Vallarta
Get to know me better
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 trainin
I am a passionate Executive Chef with over 22 years of experience in high-level gastronomy, dedicated to 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. This combination allows me to approach cooking with precision while maintaining creativity and innovation.
Throughout my career, I have specialized in Spanish, French, and Italian cuisine, mastering their traditions and reinterpreting them through a modern, expressive 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, where I lead professional teams and curate exclusive dining experiences for high-end clientele. In addition, I am 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. I aim to create not just meals, but experiences that generate a lasting emotional connection.
Every experience I design is crafted to be elegant, meaningful, and truly unforgettable.
More about me
For me, cooking is...
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 em
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
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