From a young age, Chef Carlos Salazar showed a passion for food. His dad, whom Carlos refers to as “the real chef of the family”, passed along a passion for the food from home – The Philippines. At 10 years old, Carlos and his family moved to the United States. After high school, he attended The Chef’s Academy and quickly got work in one of Indy’s most popular restaurants, Oakleys Bistro. After stints at Tulip Noir and Pizzology, he returned to Oakleys Bistro as Sous Chef – cooking under owner Steve Oakley before moving on to his own kitchen at Rook.
STREET FOOD, WHEN EXECUTED WELL, IS ABOUT SIMPLE BUT BOLD AND EXCITING FLAVORS.
His love of Asian cuisine combined with helping run one of Indy’s top restaurants, and the time spent with his family gives Chef Carlos a unique style and vision. “I want to redefine Asian street food and elevate it to a dining experience that is creative and modern,” he says. “Street food, when executed well, is about simple but bold and exciting flavors.”