Sal Y Mar in Tampa is widely known for its esteemed Head Chef Johnathan Rodriguez. He achieved popularity after participating as a contender on Season 6 of Food Network’s ‘Supermarket Stakeout.’ The show, hosted by chef and Food Network personality Alex Guarnaschelli, features a competition where four chefs create dishes using grocery items from shoppers while staying under a $500 budget.
Chef Johnathan has spent almost two decades working in demanding kitchen environments. He commenced his culinary journey as a dishwasher at a Hilton establishment in New York before gradually transitioning to working alongside a chef on the line. He later relocated to Florida, where he gained experience at esteemed restaurants, including Walt Disney World’s Swan & Dolphin as the Operational Sous Chef.
His culinary repertoire includes experiences at renowned establishments such as French Laundry in Yountville, Ca and as the Executive Chef at Sea Salt in St. Pete. He has also served as a private chef for notable personalities like President Obama, Donald Trump, Eric, and Lara Trump at various high-end venues.
Recognitions and awards received by Chef Johnathan include the esteemed Best Chef Award at the Savor St. Pete Food & Wine Festival in both 2022 and 2023, as well as accolades like Taste of Clearwater and the Chef Inspired Award.
Perched atop the dual branded Aloft Tampa Midtown Hotel and Element by Westin Hotel, Chef Johnathan orchestrates the culinary operations as the Executive Chef and Food and Beverage Director at Sal Y Mar restaurant on the 7th floor. Situated in Tampa’s vibrant Midtown shopping and dining district, Sal Y Mar offers a lively ambiance as dusk transitions into night.
Chef Johnathan firmly believes in the power of turning dreams into reality. At Sal Y Mar, he creatively blends his diverse culinary background into the menu by incorporating flavors from Italian, Spanish, French, Mediterranean, Puerto Rican, and American cuisines.
A beloved choice among patrons is Chef Johnathan’s award-winning Tuna Tataki, which garners acclaim during both brunch and dinner services. The dish features fresh ahi tuna on fried wonton rounds, topped with pickled ginger, wasabi aioli, soy caviar, and black and white sesame seeds.
Other brunch offerings at Sal Y Mar include a delectable Cuban sandwich packed with salami, ham, pulled pork, pickles, melted swiss cheese, and Dijon Aioli sandwiched between slices of bread. Additionally, a Guf Grouper sandwich, nestled in a soft brioche bun, complements the meal. The grilled fish is accompanied by a pina salsa verde, raw red onions, spinach, and chipotle crema.
During the dinner hours, guests revel in Chef Johnathan’s Deconstructed Paella featuring saffron risotto, chorizo, manchego cheese, shrimp, mussels, and scallops. Another highlight is the seared salmon served on vegetable couscous with a sweet corn coulis and cilantro beurre blanc sauce.
For meat enthusiasts, the Sal Y Mar Tomahawk Experience presents a perfect 32 to 34-ounce Tomahawk steak, dressed with Maldon salt, truffle oil, chimichurri sauce, and a choice of two sides like sauteed broccolini, street corn yucca mash, and tostones.
The forward-thinking modern design of Aloft Tampa Midtown Hotel offers loft-style accommodations with comfortable beds adorned with white linens and plush foam pillows.
Guests can bask in the scenic views at the rooftop pool adjacent to Sal Y Mar while soaking up the Florida sun. Moreover, the hotel boasts a 24-hour fitness center equipped with state-of-the-art cardio machines and free weights.
When planning your next visit to Tampa, a stop at Sal Y Mar to meet Chef Johnathan and his team is a must. They are dedicated to ensuring guests have an extraordinary culinary experience that will be remembered.
Image Source: Johnathan Rodriguez @ Instagram
