raw. unfiltered. candid.
For those curious to know more beyond the viral food photos and Instagram stories that disappear before they have a chance to sink in, our readers will be inspired by the struggles, failures, successes, and words of wisdom our subjects share. With exclusive interviews and content from preeminent figures in the culinary world, Salty is able to deliver exclusive and timely interviews, articles, and information, ensuring its content consistently engages the cultured reader around the globe.
“Salty Magazine is a place where chefs can really talk.” – Chef Alex Atala, D.O.M., São Paulo, Brazil
“I am very proud to appear in Salty Magazine!”
- Chef Albert Adrià, Enigma Restaurant, Barcelona
“Salty is each time a pleasure to discover. With content driven always by passion and a
great variety of angles of our industry, covered with a deep understanding.”
- Chef Julien Royer, Odette Restaurant, Singapore
“Salty is one of those unique magazines that that not only showcases the best cooks and
producers but also social projects related to gastronomy and cultures around the world.”
- Chef Rodolfo Guzmán, Boragó, Santiago, Chile
“Always thoughtful and informative, Salty Magazine is one of my favorite food
publications. It is a wonderful way to learn and connect with amazing chefs around the
world who are artists, craftsman, and master’s of their work. It always inspires me to
learn and grow.”
- Chef Niki Nakayama, N/Naka, Los Angeles
“This magazine is so important because it is an opportunity to really explain the
innovation and research that goes into haute cuisine and our three Michelin-star work.”
- Chef Quique Dacosta, Spain
"I think Salty provides a valuable platform for candid conversation in regards to the real life experience of the hospitality community. To be on the cover alongside the giants of our industry is both humbling and
surreal, and I'm grateful to Geeta for the opportunity."
- Chef Evan Funke, Funke Restaurant, Los Angeles
“It’s very exciting to have this magazine and this new forum for chefs and people in the
community to share honest and open thoughts. I think it’s something we’ve needed for a
- Chef Dave Beran, Pasjoli, Los Angeles
As an independent and self-funded publication, we welcome and appreciate the support and contributions of our community. Please contact us for information on sponsorship, collaborations, and our media kit.