Chef Salvador Sanchez

Salvador Sanchez grew up in El Salvador, but he has spent the last decade cooking in professional kitchens from Germany to Chicago. In Sal’s book, an honest plate of food thoughtfully sourced and carefully prepared will always win. He believes that people deserve better food than the industry standard currently offers, and that farmers deserve support beyond the token local tomatoes highlighted in the weekly specials— and his resume proves it.

Sal entered the Knoxville Culinary scene as a Sous Chef at Emilia in Market Square. In the height of the pandemic, he decided to pursue a new view of food by serving as an Americorps member at Beardsley Community Farm, growing and distributing organic produce to underserved communities. Later he opened Osteria Stella as Chef de Cuisine, crafting a menu and creating a culture that allowed him to support and build relationships with local farmers who he now counts as friends.

In his most recent professional venture, Sal moved to New York and earned the role of Sous Chef at the two-Michelin-star restaurant, Blue Hill at Stone Barns. “The future of food” was the foundation of every conversation and served as the underlying reason to pursue culinary innovation and excellence to the nth degree.

People who know him know that commitment is one of Sal’s strongest suits. When his commitments include deliciousness, impeccable execution, and bolstering local agriculture, we can all expect to go home happy. Sal is pleased to bring his skills, experience, and commitment to delicious food to the folks of East Tennessee and excited to push the boundaries of what it means to be “Farm to Table”.