Chef Spotlight

Danny Salgado
Food Play
By Brian Bergen

San Diegans and visitors to downtown’s Galileo 101 Restaurant and Bar are very lucky that Danny Salgado ignored people when they told him not to play with his food.  The head chef is passionate about the joy of creating new dishes and pushing the limits of what is expected on a typical menu.

A 1998 graduate of the Culinary Institute of America, Danny took over crafting the menu at Galileo 101 five months ago.  “We just want to ‘wow’ our guests with different flavors they don’t expect, and to educate them
on all the different types of food out there,” says Salgado.

He searches out the freshest ingredients, many of which he passionately describes as exotic. “We’re bringing in ingredients that nobody else is using. Sometimes we don’t even know what things taste like…but we play with them until we create something that is so unique and flavorful – it’s fun! And our guests love it.”

His European-fusion menu stands as testament with specials that include Foie Gras with Cherry Angel Food Cake and shot of seasonal fruit soda with a berry compote. Other palate pleasers include Seared Scallops with Osso Bucco Spinach and Veal Reduction or lamb chops served with 12-hour Braised Leg of Lamb and Deconstructed Ratatouille. Fish lovers can try something unique to San Diego, a Hawaiian raised Kamapchi with Himalayan Red Fried Rice and Beet Hot and Sour Sauce.

It would seem many a fun and tasteful discovery can be made at Galileo 101 – making its namesake proud.

100 Harbor Dr., Suite 101 – across from the San Diego Convention Center. 619-702-7101