Chef Zuri Salguero

I’ve been in the culinary game for 7-8 years now. I’ve worked as an executive chef for 2, managed a catering company for 5, and have owned my own meal prep/private chef consultant company as well. With over seven years of experience in the culinary industry and a degree from the Culinary Arts program at the Art Institute of Las Vegas, I have dedicated my career to crafting exceptional dining experiences, often in the most unconventional settings.

My background in the industry has honed my ability to adapt and lead in dynamic environments. Whether transforming an empty desert into a fully operational kitchen, feeding thousands from a small food truck in a remote camp, executing seamless service on boats and in large sports stadiums, pushing out hundreds of covers in a single night or doing a private dinner for 4, I have consistently delivered high-quality meals while managing logistics, budgeting, and tight schedules. Each event has presented its own challenges, but my approach remains the same: meticulous planning, creative problem-solving, and a commitment to ensuring a memorable experience for every guest.

I thrive in fast-paced, high-pressure environments and am always eager to push boundaries, explore new flavors, and lead a team to success.