Pablo Salas
Pablo Salas
Pablo Salas was born in Toluca, State of Mexico, in August 23, 1980. He is a chef proudly carrying his origin. And it shows in his cuisine, as mexiquense as himself. His career, primarily self-taught, caught flight by 2004 taking charge of his first restaurant, which was acquired by transfer fee. The road was hard and learning wide as in 2008, having grown his experience and being finalist in a couple of national competitions, Pablo began a process of introspection in which he discovered a rich cuisine ignored by many, even by him: the one of his natal State of Mexico.
Having traveled through several municipalities while eating, meeting traditional cooks, new ingredients, recipes and priceless cultural treasures were decisive for Pablo to redefine his cuisine and career, always with the support of his family. So Amaranta was born in September 2010, with the commitment of representing with dignity its local cuisine, always treating it with respect, but with a personal touch based on research, taste and the most suitable technique for each ingredient. And so was born the Mexiquense Contemporary Cuisine. In 2018, the celebrated chef officially opened the doors of his stylish Mexican eatery Lona Cocina & Tequileria on the bustling A1A strip of Fort Lauderdale beach. A tattoo devotee, Salas’ body is a living canvas and Lona – which translates to “canvas” from Spanish – was Salas’ clean slate, the canvas for his culinary creations, and has since become one of the hottest dining destinations to visit in Fort Lauderdale.
Interviews and images available upon request.
Media Contacts:
Brustman Carrino Public Relations
[email protected]
(305) 573-0658
