Througout his years working at some of America’s most noteworthy restaurants, Ulises developed food philosophy that accentuates the cleanest flavors, the highest quality ingredients, and a dynamic approach to presentation. He employs his principle in developing a unique and creative culinary and fun style that combines French-American elegance with a finely honed respect for latin-american flavors.
Ulises Salas is currently working as a Private Chef in Aspen, Colorado. Ulises meets with clients and creates a menu that suits the clients and his own passion for a good food. The menus are made using the freshest ingredients available in the valley and in the grocery stores. The choices for client are limitless from foie gras and sevruga caviar service to a simple organic mix green salad with a savory vinaigrette.
As a Chef De Cuisine and Pastry Chef at Pyramid Bistro in Aspen, Colorado’s “First Nutritarian Restaurant in America,” Ulises develops and executes a menu full of nutrient-rich cuisine, following Dr. Joel Fuhrman, M.D.’s “Eat to Live” cookbook. In this restaurant, he develops a sense for healthy organic cuisine, using zero fats and gluten and most of the menu is also free of dairy and uses non-GMO products. Ulises created and executed all desserts for “Art Crush,” an Aspen museum annual fundraiser and “Aspen Jazz and Aspen Snowmass Jazz” concerts for two seasons each.
Executive Chef with 15+years of direct cooking, pastries, bread making, and kitchen management experience at various fine- dining establishments, including a five star five-diamond resort.
Executive Chef/Chef De Cuisine Position that will utilize over fifteen years of experience in sustainable food sources, focused in leadership, and delivering the highest quality cuisine.
- Multifaceted food theme experience: American Grille, Contemporary California Cuisine, French White Table Cloth, Mexican and Classic Italian Cuisine
- Menu planning and pricing
- Staff supervision
- Cross-Functional Team Training
- Vendor Sourcing and negotiations
- Operate all kitchens based on FDA regulations and sanitation standards
- Successfully lower and maintain monthly inventory control of both food and labor cost
- Classically trained in all components of cuisine including bread and pastry
- Coordinate all staff hiring, training, scheduling and managing of employees
- Fluent in Spanish; Proficient in Microsoft Word, Excel and Chef Tech
Chef de Cuisine/Pastry Chef
Jimmy’s American Steakhouse, Aspen, CO
Coordinate and execute all baking, pastries and daily kitchen requirements, including butchering, creating specials and ordering. Execute and work high-volume, labor-intense sauté station.
Alto Restaurant, Denver, CO
Italian-American inspired restaurant. Managed and supervised all work stations to complete successful dinner service. Executed all daily kitchen requirements, to include stocks, soups, sauce making, desserts and bread. Successfully lowered both food and labor cost to an average 25% per month.
Executive Sous Chef
Summit Restaurant at the Broadmoor Hotel, Colorado Springs, CO
140-seat French inspired American brasserie located within an AAA Five Star and Mobil Five Diamond award-wining resort. Responsible for coordination of all culinary operations. Execute nightly dinner service of 150 average covers while managing team of line cooks, pastry department, stewards and expediters. Supported the successful planning of private dining and banquets in correlation with the food and wine director, general manager and sommeliers.
1515 Restaurant, Denver, CO
Eclectic American Cuisine, approx. 125 covers nightly average. Coordinate and execute lunch and dinner service. Created seasonal lunch, dinner and dessert menus according to seasonal and fresh local ingredients. Conceptualized all components for banquets including Holidays and business dinners.
Co. Executive Chef
Le Central, Denver CO
French Restaurant, 425 average daily covers. Determined menu creations that follow French guide lines and performed food cost analyzes. Responsible for supervision of staff, both on and off site at catered events, and within daily operations including Saturday and Sunday Brunch.
OTHER PROFESSIONAL EXPERIENCE
Executive Sous Chef, California Café Restaurant – Denver, CO – 2005
Lead Line Cook, California Café Restaurant – San Diego and Santa Clara, CA
Banquet Chef, Westin Hotel – Providence, RI – 2000-2003
Chef de Cuisine, The Painted Table – Seattle, WA – 1998-2000
CERTIFICATIONS AND TRAINING
A.C.F ServSafe, Nutrition, and Management, State of Colorado.
Certified Food Handler, State of Colorado.
AWARDS AND RECOGNITIONS
Created and cooked the Les Amiis D’escoffier Society of Colorado dinner – March 2006.
Nominated by Colorado Beverage Analyst, the Chef of the Month – March 2006.