About Us

Chef Alberto Salas

All my foods are inspired by my own culture, family, and personal experiences.  I spent 15 years working in the kitchens of many popular Manhattan restaurants, and all these things combined have made me the chef I am today.

I love to create and bring people together through food. For me, la paella is the best representation of this experience. Festive and fun, it is made with an ever-changing combination of ingredients and is perfect for serving to groups. It was my mom’s favorite dish and each and every time I make it I think of her. I am excited to serve this famous and cherished dish along with many more of my own creations

The Story of Paella

Paella is one of Spain’s most famous and cherished specialties. It’s full of ritual and myth, tricks and techniques, and strict rules (Never stir the rice! Never cover while cooking!). The Paella dish originates from the Spanish city of Valencia, and is said to symbolize the union and heritage of two important cultures, the Roman for the pan, and the Arab which brought us rice.

The term Paella actually refers to the pan that it is cooked in, but a paella is a paella as long as four key elements are met – The Pan, The Bomba Rice, The Sofrito & The Stock. Paella is by far the most dramatic way of cooking rice and what makes it so different from other rice dishes. Nothing is as impressive as a large paella! It’s spectacular, memorable, and delicious.



Paella Party