MEET THE CHEF: Rico Zavaleta of Jazz Bistro on 4th in Fairbanks, Alaska
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5 Reasons to Visit® sat down with Executive Chef Rico Zavaleta of Jazz Bistro on 4th in Fairbanks, Alaska.
Jazz Bistro on 4th in Fairbanks, Alaska
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I was born during challenging times. I was raised by my grandparents, at the age of twenty days old, whom I considered my parents. My father, a Cuban national, migrated to the U.S. before I was born. As a little child I’d recall being restless and eager to connect with the world around me, always wanting more. At home food was sacred; we didn’t have much! I was taught to cherish each meal as it was our last one, and we did. My grandma was a great cook. She made culinary magic with small rations; her level of creativity was out of this world. Oh yeah, she never kept a recipe, but her consistency was on point each time. I’d enjoy her cooking so much. From an early age, I helped around the house doing different chores, and since food was barren, you guess it; I was the first to volunteer in the kitchen. I believe this was the striking point for me. At this venture in my life, a true love for good tasting food was born. Throughout the years, I’ve visited many countries where I have picked up many different styles of cooking. Some of my early interests in culinary knowledge derive from various cultures around the world. This diverse range of cuisines and cooking techniques has helped me develop a comprehensive understanding of different culinary philosophies and inspiration.
Jazz Bistro on 4th in Fairbanks, Alaska
Tell our readers an interesting fact or two about yourself.
I don’t like food; I love it! And my passion to prepare the perfect meal drives me intensively. In my world there are no boundaries, I have the perfect mindset to achieve anything. I believe the only potential obstacle between me and success is me; and I won’t have it! People Fail when they stop trying. I don’t consider making mistakes, being a failure. It does not define who I am. Someone’s misfortune of losing a job and falling on hard times can happen to anyone, what you do to change your circumstances, is the key to a better outcome. I feel this way in my cooking style. I always aim for perfection and that delightful taste that makes my mouth watery before I even taste the food I create. I believe I am fearless in many ways, always trying and doing new things, not letting myself being consumed by negative people and the energy they bring. I am convinced that this is my strong anchor.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
I love Latin food. I personally tend to gravitate towards Latin cuisine, more specifically, Cuban and overall Caribbean. I feel that my culinary strengths come from these roots. Being that I am Cuban, my food truly reflects who I am and where I come from. Foodies and readers alike should try my food, and discover an array of many exotic citrus, salty, sour, umami flavors that not only will satisfy and indulge their palates but will touch their soul.
Tell us about one of the most creative dishes you’ve created?
I once prepared a shark dish with plantain mofongo and blueberries elevated with a creamy King Crab citrusy sauce.
Jazz Bistro on 4th in Fairbanks, Alaska
What are three ingredients that you simply couldn’t live without?
Salt
In the art of cooking, different feelings can be expressed by how you execute a culinary masterpiece, the food you create must be properly seasoned and proteins neutralized and balanced, I believe that you need salt to achieve this task.
Garlic
I love to eat good food, especially healthy nutritional food. In my kitchen I like to prepare meals that are tasty, good and satisfying and healthy for the consumers. I use garlic in my food because it provides many benefits such: it helps reduce high blood pressure, reduces risk of heart disease, it also lowers cholesterol among other things.Turmeric
I love Turmeric because it is a delicious food ingredient to use in your food. It’s a good anti-inflammatory ingredient to use with Chicken and Rice.
What is one of your greatest accomplishments and/or recent awards you've earned?
My family is the most rewarding and gratifying accomplishment in my life. In addition, I have been blessed with the ability to positively influence others through my culinary art. Touching lives one bite at a time! I am also proud to operate a successful 5-star restaurant raked #1 on TripAdvisor and have received the National Award of The Top 10% Worldwide “Best of the Best 2022 and 2023.”
What are some of the latest trends you’re seeing in top restaurants across the globe?
In addition to a highly competitive restaurant industry, the most acknowledged developments and current trends, include:
The demand for more global complex flavors.
More of a fusion approach.
More healthy options, farm fresh, locally grown.
Diversity and more of a social leisure time environment.
More Intense restaurant competition.
Higher menu prices.
Higher cost of labor and food all around.
AI technology.
The need for a more efficient and productive environment and workforce.
We love the art behind plating. What do you love about designing the perfect dish?
For me it must be the process! I Despise a messy plate, when I pour my heart out on a dish, I owe it to myself to take the extra time to deliver a delicious looking plate. Word of the wise, “we eat with our eyes before we eat with our mouths.” Proper Expo is essential for a professional plating execution.
What’s your favorite cocktail or beverage of choice?
Cranberry Gin & Tonic with a touch of sparkling water, garnish with a pineapple and strawberries or a delicious dry martini with extra green olives.
Jazz Bistro on 4th in Fairbanks, Alaska
What do you love about being the Executive Chef of Jazz Bistro on 4th in Fairbanks, Alaska?
What I love about being an Executive Chef at Jazz Bistro on 4th, is the opportunity to work and influence others to succeed in the workplace. To be an advocate for dignity and respect, including maintaining a safe work environment that represents a professional workplace, able to compete with other restaurants at a higher level. Furthermore, to learn from others at the same time through the industry challenges and process. To work alongside others that love to create with pride, like I do.
Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.
