Chef de Cuisine, BJ Salazar grew up in Atlantic Beach Florida, where he developed his interest in food while working in the kitchen for a few of the area’s local resorts and hotels. After graduating with a culinary degree from Johnson and Wales University, BJ was awarded a highly-coveted American Culinary Federation apprenticeship at the Ponte Vedra Inn and Club in Florida. Upon completing his apprenticeship, BJ traveled throughout Europe, and was given the opportunity to work at some of France’s most highly-acclaimed restaurants, including Guy Savoy and Tallivent.

In 2002, BJ brought his extensive knowledge of French cuisine to Boston, and joined the team at Sel de la Terre as a line cook. He was quickly promoted to sous chef, and spearheads production of the homemade charcuterie that Sel de la Terre has become reknowned for around Boston.