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Michelle Salazar
Michelle Salazar
Private Chef / Owner
Food has always been an important part of my life. Being first generation Mexican, the food I grew up with was foundational to connection to my culture and identity. I learned early on how to cook for myself and others, little did I know it would also bloom into my own business!
Later in life I developed an allergy to pork, which inspired me to start my own business creating delicious food that caters to dietary restrictions and food sensitivities. Dining out became a health risk. I wanted to change that and become the solution to a problem I was experiencing every time I ordered food. I understand the importance of feeling safe and satisfied when dining with food allergies, and it's why I am dedicated to crafting meals that are not only safe but bursting with flavor for those with food sensitivities and restrictions.
My Training/Experience
With over 13 years of restaurant experience working at various positions from front of house, back of house, bartending and catering at restaurants in Park City, I'm driven by curiosity, creativity, and a deep desire to explore the world through food.
My summers spent in Halibut Cove and Denali National Park in Alaska were pivotal in shaping my skills, especially when it comes to working with fresh fish and shellfish. I also gained invaluable experience working in restaurants alongside some of Utah’s best chefs, learning techniques and philosophies that continue to shape my approach in the kitchen.
I remain deeply grateful for the mentorship and knowledge I gained from those experiences and mentors. These experiences taught me to honor the ingredients in their purest form, and I carry that respect for freshness and quality into every dish I prepare.
All the restaurants I have been a part of support a farm to table concept and I want to remain true to that by supporting what these farmers do for us by continuing to support and source locally and sustainably.
When I’m not in the kitchen, you’ll find me skiing down the slopes, rock climbing, cycling, scuba diving or traveling to new destinations. These adventures shape not only my perspective on life but also my culinary approach, encouraging me to stay curious and embrace new flavors and techniques from around the world.
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