Eat &
Drink
The Restaurant at INNESS
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Inspired by the diverse regions of the Mediterranean, our menu showcases simple, rustic dishes such as handmade pasta, fresh vegetables, fish, and meat, sourced locally whenever possible. Seasonal dishes will incorporate produce and fruit from local farms.
Inspired by the diverse regions of the Mediterranean, our menu showcases simple, rustic dishes such as handmade pasta, fresh vegetables, fish, and meat, sourced locally whenever possible. Seasonal dishes will incorporate produce and fruit from local farms.
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GABRIEL SALAZAR
GABRIEL SALAZAR
Born and raised in Venezuela, he began cooking in kitchens at the early age of sixteen and went on to study culinary arts at the Culinary Institute of Caracas. Upon graduating, Gabriel traveled to Spain and began working in the Basque region at the three Michelin-starred restaurant Martín Berasategui. From there, he made his way to New York City, where he lived for eight years, and developed his keen sense of flavor working in kitchens as the Chef de Cuisine at Hospoda and later as a Sous Chef at The Elm, The Standard Grill, The Knickerbocker Hotel, and The Four Horsemen. He then dove into classical French bistro cooking as the Executive Chef at Sauvage and Maison Premiere, both located in Brooklyn.
In 2020, Gabriel moved Upstate for the opening of Fellow Mountain Café in Hunter, NY where he was the Chef de Cuisine for two years. Since joining the team at INNESS in 2022, Gabriel has been focused on incorporating more open-fire cooking into the restaurant. Highlights from his seasonally-driven menu include a brie du Pommier starter with za’atar, lavash crackers, and whipped local honey, a roasted squash and halloumi salad with romesco and shaved fennel, and a dry-aged New York strip and fries with chives, and béarnaise.