Chef John Salazar is the owner and executive chef of JA Salazar Catering. He attended the School of Culinary Arts and completed apprenticeship at the Westin hotels in Houston, Texas. To further refine his skills and broaden his experiences with cuisine from various regions of the world, Chef Salazar also studied under Chef Carl Walker at Brennan’s and worked as sous chef at Scott’s Cellar.
During his tenure as the Executive Chef at Michaeline’s on West Alabama, Chef Salazar received high praises and esteemed recognition for his New American Fusion cuisine and artistry in plate presentation. He was named one of the top 30 Chefs in the City by Inside Houston magazine, and F&B industry’s 35 top young talents. The Urban Latino magazine featured many of Chef
Salazar’s award-winning recipes in their Sabor column. In the articles,
Chef Salazar was regarded as one of “the finest Latino chefs in the
country,” as well as “the city’s most renowned culinary architects.”
Between 2001 and 2003, Chef Salazar was the Executive Chef at Minute Maid Park, home of the Houston Astros. He oversaw daily operations in all kitchens, VIP suites, and the exclusive Diamond Club. His strong background in fine dining proved to be invaluable in charity functions and other important events held at Minute Maid Park, where the guest lists often included Hollywood celebrities and key political players.
Following his post at the Minute Maid Park, Chef Salazar worked for the Pappas corporation
as the executive chef of their research & development team. He also consulted on many other restaurant start-up projects and held
kitchen management positions at the Houston Country Club, the Houston
Club, and the Sugar Creek Country Club. From 2012 to 2013, Chef Salazar opened the brand new BBVA Compass Stadium as their first executive chef. He was responsible for menu developments for the Chicago-based Levy Restaurants at many of their sporting venues, including Toyota Center.
Chef Salazar has conducted cooking classes, demonstrations, and judged competitions at culinary schools around the city and state. Well respected by his peers, Chef Salazar was elected president of the Professional Chefs Association, American Culinary Federation Houston Chapter, and held the position for