Chef Franko Salgado

Chef A Domicilio en Puerto Vallarta

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 have earned certifications in Spanish, French, and Italian cuisine, mastering their traditions while integrating them into innovative contemporary creations that respect authenticity while embracing modern execution.

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 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 culinary projects that reflect my creativity, discipline, and unwavering 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.

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

Para mi la cocina es...

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

Aprendí a cocinar en...

It sounds like you're about to share where you learned to cook—I'd love to hear more! Was it in a formal culinary school, through hands-on experience

Un secreto...

l Secreto: "Guisar (o Refreír) la Salsa" Mucha gente cree que para hacer una salsa (para enchiladas, chilaquiles, adobos o pipián), basta con hervir l

Mis menús

All-Inclusive Pacific Luxury Experience By Executive Chef Franko Salgado

ENTRANTE

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Fresh scallops in a vibrant cilantro-serrano emulsion, mango cubes, pickled red onion, and citrus essence

PRIMERO

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Seared red snapper, creamy chorizo-corn velouté, wild mushrooms, crispy corn crumble

PLATO PRINCIPAL

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Zarandeado-Style Sea Bass Charcoal-finished sea bass with traditional Nayarit adobo, smoked plantain purée, jicama salad

Atun confitado en aceite de sake

POSTRE

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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

TOP SELLER

ENTRANTE

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Ahi Tuna Tostada Yellowfin tuna, avocado mousse, chipotle aioli, crispy blue corn

Burrata with , ripe mango, toasted pepitas, citrus drizzle

Tacos gobernador con costra de queso

PRIMERO

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Scallop aguachile whit serrano olí and mulata sauce

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)

PLATO PRINCIPAL

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Miso-Glazed Sea Bass Coconut-lime rice, grilled asparagus

Grilled Prime Ribeye Charcoal grilled, chimichurri, roasted potatoes

POSTRE

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

Coconut Tres Leches Passion fruit sauce, toasted coconut

Puerto Vallarta Signature

ENTRANTE

Todo incluido

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)

Tuna Tostada with avocado & chipotle aioli

PRIMERO

Todo incluido

Ceviche acapulqueño estilo jalisco

Miso-Glazed Sea Bass with coconut rice

PLATO PRINCIPAL

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Grilled Ribeye with roasted potatoes

Filet migñon con papas gratin y sparragos

Atun confitado en aceite de sake

POSTRE

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Coconut Tres Leches Passion fruit sauce, toasted coconut

Menu epicure by franko salgado

ENTRANTE

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Mariscos al ajillo, camarones mejillones calamarar y callo de hacha pulpo con ajo y mantequilla clarificada

Copctel de camarones tostadas de sesamo, camarones salterado con aceite de chile

PRIMERO

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Ceviche "Vuelve a la Vida" (Estilo Tico): Cubos de Corvina Reina o Dorado, marinados en limón mandarina, culantro coyote picado, apio y cebolla morada

Pacific Scallop Aguachile Fresh-caugh in a vibrant cilantro and serrano chili emulsion. Garnished with cubes of honey-sweet mango, pickled red onion, and a citrus-infused "air" to awaken the palate. the Acapulco coast with a modern technical twist

PLATO PRINCIPAL

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Langosta y camarones en salsa mulata con pepitas, papas

Tamal de Cazuela con Camarones: Una base cremosa de masa de maíz cocida en cazuela, cubierta con una salsa de jitomate y camarones gigantes salteados con epazote

POSTRE

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Mousse de Matcha y Sésamo Negro:

MEXICO STREET

ENTRANTE

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Aguachile Negro de Ribeye (o Atún Fresco): Láminas finas de Ribeye sellado (o atún grado sashimi) bañadas en una salsa negra de chiles tatemados, soya y limón. Decorado con pepino persa, rábano sandía y aguacate

Yogurt Artesanal con "Granola" de Amaranto: Yogurt griego batido con miel de agave, servido con fruta de temporada (mango o frutos rojos) y un crocante de amaranto

Chilaquiles "Divorciados" con Arrachera: Totopos crujientes. La mitad bañad

PRIMERO

Todo incluido

PLATO PRINCIPAL

Elegir 1 plato

Tamal de Cazuela con Camarones: Una base cremosa de masa de maíz cocida en cazuela, cubierta con una salsa de jitomate y camarones gigantes salteados con epazote

Bourgogne Heritage Short Rib 48-hour braised short rib in a Pinot Noir reduction, served over a silk potato mousseline and honey-roasted heirloom vegetables

POSTRE

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

Pacific Ocean Experience

ENTRANTE

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House Ceviche with Citrus Leche de Tigre and Crispy Plantain Chips

Coctel de marisco estijo jalisco

PRIMERO

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Roasted Corn Cream Soup with Chili Oil and Fresh Mexican Crema

Aguachile de camarones , totadas de pulpo, camaron, tostadas de marlin

PLATO PRINCIPAL

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Herb-Crusted Corvina with Plantain Purée and Coconut Emulsion

(Alternativa vegetariana) - Ragú de setas con gnocchis dorados y reducción de vino tinto

Filete de huachinango con costra de chicharrón sobre una polenta cremosa preparada con chorizo y champiñones

POSTRE

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Mexican Cacao Brownie with Fresh Cheese Ice Cream and Coffee Sauce

An Avant-Garde Mexican Journey

ENTRANTE

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Smoked Marlin "Birria": Slow-cooked marlin in adobo, served with melted artisan cheese, hand-pressed flour tortilla, organic bean purée, and house-pickled red onions

Duck Confit "Gordita": Traditional heritage corn dough filled with tender duck confit, "Chintextle" (smoked chili paste), ayocote beans, and charred Brussels sprouts

Blossom Squash & Goat Cheese Salad: Organic squash blossoms, creamy goat cheese, candied pecans, and fresh peach over a bed of garden greens, drizzled with a rosé wine vinaigrette

Ensenada-Style "Taco Baja": Catch of the day in a crisp beer tempura, served with shredded cabbage, zesty morita chili mayo, and a squeeze of charred lime

PRIMERO

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

Taco de Pulpo al Sartén en Tortilla de Maíz Azul: Pulpo marinado en adobo de chiles secos, puré de aguacate tatemado y brotes orgánicos🦑

Langosta buenaventura, mantequilla clarificada salsa de chiles dulces tatemados unami

PLATO PRINCIPAL

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Stout-Braised Beef Tongue: 12-hour beer-braised tongue served with a smooth carrot purée and traditional homemade mole

Atun confitado en aceite de sake

Filete de huachinango con costra de chicharrón sobre una polenta cremosa preparada con chorizo y champiñones

POSTRE

Elegir 1 plato

Epílogo de Olla y Naranja"

Gericalla del tuito

Soufflé de Chocolate Negro al 70%: El desafío técnico definitivo

Menú Brunch Deluxe:

ENTRANTE

Elegir 1 plato

Yogurt Artesanal con "Granola" de Amaranto: Yogurt griego batido con miel de agave, servido con fruta de temporada (mango o frutos rojos) y un crocante de amaranto

Chilaquiles "Divorciados" con Arrachera: Totopos crujientes. La mitad bañad

PRIMERO

Todo incluido

PLATO PRINCIPAL

Elegir 1 plato

Tamal de Cazuela con Camarones: Una base cremosa de masa de maíz cocida en cazuela, cubierta con una salsa de jitomate y camarones gigantes salteados con epazote

Bourgogne Heritage Short Rib 48-hour braised short rib in a Pinot Noir reduction, served over a silk potato mousseline and honey-roasted heirloom vegetables

POSTRE

Elegir 1 plato

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

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Opiniones sobre Franko

4.28

•

12 servicios

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