 From the heart
New Smyrna Beach, Fla. - Passionate about both his culinary career and Spanish-Cuban heritage,
Chef Henry Salgado has a great respect for food and the art of cooking,
which are apparent in the Modern Spanish dishes he prepares at Spanish
River Grill in New Smyrna Beach, Florida.
Chef Salgado began his career in foodservice at a young age when he
took his first job as a busboy. By the age of 19, he had quickly moved
up the ranks to become a corporate trainer for a national casual
restaurant chain. Realizing that he belonged in the restaurant
industry, Salgado studied at the Florida Culinary Institute in West
Palm Beach, Fla. while simultaneously working various jobs at hotels
and country clubs in the area.
He continued his career at high-end, high-grossing restaurants such as
Hotel La Valencia in San Diego, Max’s Grill in Boca Raton and at the
Horseradish Grill in Atlanta.
Horseradish Grill was the turning point in Henry’s life. Not only
were his culinary talents unearthed as he found a spiritual connection
with the food but he also developed the philosophy that he follows to
this day.
“Cooking comes from the heart,” he said. “Being a chef involves much
more than simply following a recipe. I see food as a celebration
and cooking as a passion.”
He also met the other love of his life while at Horseradish Grill, his
wife Michele. Henry and Michele relocated to New Smyrna Beach, Fla.
where together they opened Spanish River Grill.
Henry’s specialty lies within the preparation of seafood, which he
prefers to lightly season to bring out its natural flavors, rather than
smothering it with overbearing sauces.
The Salgados take a no boundaries approach to their cuisine – the menu
is always in transition, satisfying Henry’s desires to experiment and
create new dishes, as well as to satiate the ever-changing palate of
the guests. Nightly specials are created, some of which
eventually are added to the menu. The Pan Roasted Halibut is a
favorite of Henry’s.
The unpretentious view that both Henry and Michele share has afforded
them a successful and satisfying business – a business they hope to
expand within the next year. The Salgados also plan to open a
restaurant with an entirely new concept and menu, a challenge Henry is
only too happy to accept.
Recipes
Langostino Stuffed Calamari
Mango White Chocolate Bread Pudding
Pan Roasted Halibut
Salpicone - Chilled Seafood Salad
Photos:
Click thumbnails to download high-resolution versions
              
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