James Salazar

The Path

Catalan grilled cooking sits at the center of James Salazar’s work, where smoke and char are used with restraint rather than force. The interest is in balance: letting ingredients carry the plate while keeping the finish disciplined. Skate wing has become one of the clearest signals of that approach, and the menu language around it points to a kitchen that is comfortable, but not casual.

The Work Today

At Cecily in Brooklyn, New York, USA, James Salazar moved into the role of executive chef in 2024 with a polished, measured kitchen voice. The pace reads as deliberate rather than flashy, and the direction at Cecily is framed by clarity. That gives the current chapter its shape: a chef whose work is defined by control, not excess.

Signature

James Salazar’s signature dishes include kabocha squash with puntarelle, salva cremasco, and hazelnuts and skate wing. The first leans into earth, bitterness, and richness; the second stays with fire, fish, and a clean point of focus. Together, they show a kitchen working across contrast without losing composure. The thread running through both dishes is restraint: flavors are allowed to meet, but not to crowd one another.

In Their Words “My favorite menu item is the kabocha squash with puntarelle, salva cremasco, and hazelnuts. It’s a fun salad that has a bunch of really intense ingredients that actually relax and become more subtle when mixed together on the palate.” “Here at Cecily, I’ve just decided to combine these two personal comfort foods while elevating it slightly without it being too fussy.”