Meet the Chef

Medina brings 17 years of professional cooking to Salty Sow

Independent Newsmedia
Posted 11/10/19

Israel Medina is the executive chef at Salty Sow Restaurant and loves making people excited about what they are eating.

To Our Valued Readers –

Visitors to our website will be limited to five stories per month unless they opt to subscribe.

For $5.99, less than 20 cents a day, subscribers will receive unlimited access to the website, including access to our Daily Independent e-edition, which features Arizona-specific journalism and items you can’t find in our community print products, such as weather reports, comics, crossword puzzles, advice columns and so much more six days a week.

Our commitment to balanced, fair reporting and local coverage provides insight and perspective not found anywhere else.

Your financial commitment will help to preserve the kind of honest journalism produced by our reporters and editors. We trust you agree that independent journalism is an essential component of our democracy. Please click here to subscribe.

Sincerely,
Charlene Bisson, Publisher, Independent Newsmedia

Please log in to continue

Log in
I am anchor
Meet the Chef

Medina brings 17 years of professional cooking to Salty Sow

Posted

Name: Israel Medina

Occupation: Executive Chef at Salty Sow Restaurant

Name/address/location of restaurant: Salty Sow; 4801 E Cactus Road in Phoenix

How long have you been in business? Since I was 15 years old. Professionally, for about 17 years.

Briefly describe your business/services offered: Salty Sow is an American gastropub that serves contemporary farmhouse fare. Handcrafted cocktails and unique entrees are served fresh daily, mindfully sourced from local farms and purveyors. A neighborhood “gem”, Salty Sow’s chef-driven menu delivers thoughtful farm-to-table eats in a rustic-contemporary setting, making it a trusted and favored neighborhood eatery.

What made you choose this line of work and why is it important or interesting to you? I grew up with a single mother who raised three children at home while working simultaneously in the restaurant business. I was the oldest sibling and always trying to help my mom in the kitchen. She showed me how to prepare food and really involved me in the cooking experience.  From then on, I have had a love for cooking.

At the end of the day, what brings you the most joy or is the most rewarding aspect of your job? Making people excited about the food that they are eating. I love to hear from guests about their experience and the food; its always rewarding to get compliments.

What separates you from your competition? The dedication to our food, Salty Sow is a 100% scratch kitchen. All of the dressings are made from scratch as well as our brines, we put a lot of love into each dish and ingredient that is served at the restaurant.

Where are you from? Born and raised in Lake Tahoe, Nevada.

Who was the biggest influence in your life? My mother—she is such a hard worker and gave our family a lot of love, and kindness.

What advice would you give to someone who wants to be a chef or in the restaurant industry? Keep true to yourself and believe in the food that you are putting out to your guests. Don’t let anyone change who you are.

Comments

X