Chef Fernando Salazar began his journey into the culinary world at a young age. His passion for food and his love for the industry was too strong to ignore. This passion led him to Le Cordon Bleu where he studied culinary arts. Fernando was faced with the challenge to go out in the streets to develop his own unique style and flair.
Over the years, Fernando’s technique and depth of knowledge developed as he worked alongside influential leaders of the Peruvian, American, and International culinary professions. A rebel in the industry, Fernando alters the very idea of a dish, challenging its concept and perception.

In Miami, Fernando was appointed Partner and Chef of Dr. Limon Corp. He then went on to lead and manage various restaurants at the corporate level and worked alongside James Beard Awarded chefs. These restaurants include Darwin’s on 4th, Pisco Y Nazca Ceviche Gastrobar, Bulla Gastrobar, and Ceviche 105. Fernando also worked for authors and celebrities among ACDC, Led Zeppelin, and Luis Fonsi; and has been with renowned chefs among Emeril Lagasse and Morning Spanish hit show “Despierta America”.
Fernando’s culinary philosophy and passion reflect the growing trend towards a healthier, down-to-earth lifestyle of a young chef while meeting the expectations of contemporary world cuisines. Working with neighboring vendors and chefs to seek out the finest in regional and local produce, is the essence of his cuisine. Fernando’s outlook is to allow the natural flavors of food to express themselves.