Join us on Thursday, January 30, 2025, for a LUNCH (12:00-1:30pm) meeting at The View (1071 Celestial St, 45202), for a presentation by Chef Jose Salazar.
Chef Jose Salazar was born in Colombia, South America and was raised in Queens, NY. Chef Salazar got his start in restaurants as a bartender and waiter at some of New York’s hottest establishments- among them, Donatella Arpia’s Bellini restaurant. Although the front of the house is where he started, it was the kitchen that really caught his eye. This prompted him to enroll in the culinary program at the New York Restaurant School. Upon graduating in 2001, he landed an internship with famed Chef Jean George Vongerichten at his name-sake restaurant; Jean George. After completing the internship, he went on to work with some of New York’s most celebrated chefs and restaurateurs, including Geoffrey Zacharian of Town, Josh De’ Chellis of Sumile, and Eric and Bruce Bromberg of Blue Ribbon. However, it was Jose’s four years working with Chef Thomas Keller that made the most palpable impression on his cooking philosophies. In 2003, Jose was hired as chef de partie to be a part of the opening staff of the highly acclaimed Per-Se restaurant. Then, in 2006, he was instrumental in the opening of another of Chef Keller’s projects; Bouchon Bakery, where he became the Executive Sous-Chef.
In 2008, Chef Salazar took his knowledge and experience to Cincinnati, Ohio, where he was tapped to be the Executive Chef of the historical Cincinnatian Hotel and Palace restaurant. It’s there that Jose was able to hone his style of cooking, incorporating the ingredients and techniques of the Americas, Europe and Japan. Since his arrival in the Queen City, Jose has received many favorable reviews, including 5 stars (the highest rating) from Polly Campbell of The Cincinnati Enquirer. He’s also garnered national attention – in 2011, Food and Wine magazine awarded him the title of people’s choice “Best New Chef”.
In December of 2013, Chef Salazar and his wife Ann opened Salazar, their much anticipated restaurant in the Over the Rhine neighborhood of Cincinnati. Immediately after opening, it was clear that Salazar was going to be a hit. Their modern bistro is packed nightly with diners eating foods such as duck rillettes, fried oyster sliders, and “everything Salmon”. This little forty-five seater is often considered among the best that Cincinnati has to offer.
In 2015, Jose and Ann opened Mita’s, a 135-seat restaurant located in the heart of downtown Cincinnati. This restaurant features the food and drinks of Spain and Latin America with a formal, but laid back design. In just a short three years, Mita’s has already set itself apart with wonderful food, service and ambiance. Jose and Mita’s have received many local and national accolades, most notably nominations from the James Beard Foundation in 2016, 2017, 2018 and 2019 for best Chef, Great Lakes.
https://www.salazarcincinnati.com/
THIS WEEK’S MEETING SPONSOR IS ROTARIAN & PAST PRESIDENT DON KELLER.
RSVPs are required to attend, whether you are eating lunch or not, so if you would like to attend, please click HERE by 5:00 p.m., Friday, January 24, 2025, or contact [email protected]. If you are not a current member of the Rotary Club of Cincinnati, please note lunches are $30, and payment will be collected at the door via cash, check, or credit card. Please reach out to [email protected] with any questions.
Meal Choices –
Regular Entrée: Italian Sausage & Penne Pasta with Thyme Roasted Carrots.
Salad Entrée: Grilled Chicken Cobb Salad w/Edamame, Tomato, Cheddar, Egg, Avocado & Vinaigrette.
Vegetarian Entrée: Butternut Squash Cannelloni w/Spinach Cream Sauce & Thyme Roasted Carrots.