Alejandro Salido Cordero

Coming Up

At Escuela de hostelería Jacaranda, the baseline of the work was set before Alejandro Salido Cordero moved into the kitchen at Palo Cortado as cook. A later step at Asako, where Alejandro Salido Cordero became Head Chef, sharpened that structure into leadership. The progression reads less like a leap than an accumulation: each role added another layer of control, widening the scope of what could be done without loosening the discipline behind it. Since 2014, Alejandro Salido Cordero has held the combined role of Head Chef and Sushi Man at Misuto. In practice, that means running the kitchen while staying close to the exacting work of sushi, where small adjustments carry weight and consistency is part of the job.

Where They Are Now

At Misuto, full kitchen leadership sits alongside sushi work, and that combination gives Alejandro Salido Cordero’s cooking its shape: disciplined, but not mechanical. Technique is treated as a boundary rather than a flourish. As he puts it, industrial sauces are excluded in favor of stocks made the old-fashioned way, with bones roasted and then simmered slowly with the other ingredients. One early kitchen memory is telling for how direct it is. Alejandro Salido Cordero remembers making a pepper sauce for meat with his uncle, a small domestic scene that places sauce work at the center of the craft from the start. It is a reminder that kitchen habits often begin in family settings, long before they are formalized in a professional one. Fusion sits at the center of his own description of the work. Alejandro Salido Cordero says that different combinations, textures, and flavors are already his personal signature, and that position fits the way Misuto is framed here: not as a place for novelty for its own sake, but as a kitchen where contrast has to be managed with care. In that sense, fusion becomes a method, not a slogan.

In Their Words “I do Japanese cuisine or cuisine from anywhere in the world, but industrial sauces are off-limits for me. Instead, I use stocks made the old-fashioned way, roasting the bones and simmering them slowly with the other ingredients.” “Fusion cooking has always been my passion: different combinations, textures, and flavors are already my personal signature.”