Bios:
Priscila Franco Satkoff Chef/Proprietor	Since opening the restaurant in January 1995, Priscila Satkoff's spends every night in the kitchen grilling, tasting, plating and ensuring the highest quality. Her efforts have not gone unnoticed by critics. Pat Bruno, the chief dining critic of the Chicago Sun-Times named her one of "Chicago's Rising Star Chefs" in 1996. Born in México City, Satkoff spent her childhood sampling the dishes of that crossroads of Mexican culture. Her family dined in the eclectic restaurants of the city, including Spanish, French, Chinese and regional Mexican eateries. Priscila's family also traveled throughout the country, dining in restaurants and eating in relatives homes. At her family's home in Colonia San Angel, she learned to prepare the traditional dishes of Central Mexico from her mother and grandmother. Satkoff's early passion for cooking was startling. At only 12, Priscila volunteered to create elaborate menus for family festivities, frequently catering dinners for 30 or more people. Daily trips to the colorful local markets taught her the importance of high-quality ingredients. She practiced, experimented and formulated in the kitchen, carefully recording recipes and techniques in a tattered notebook she still uses today. After receiving her bachelor's degree in history from the University of Mexico, Satkoff worked in a few office jobs, because her parents discouraged her from a restaurant profession. That's when she met the vacationing Vincent Satkoff in Cozumel, who eventually would help her to realize her dream of cooking professionally, and more important, married her in the fall of that year and moved to Chicago. Though the two shared a passion for food, her husband initially suggested that she continue her master's in art history rather than pursue a career. As a student, she spent her days exploring Chicago and its food. After exhausting her freezer's capacity and her friends', too, Satkoff learned of Frontera Grill, Rick Bayless's authentic Mexican restaurant. A position as food runner was the only job available when she applied in April 1987. Eventually, she became a server and Chef Rick Bayless's personal assistant. The seven years she spent working at Frontera Grill/Topolobampo taught Priscila many valuable lessons and her ideas and experience also influenced the restaurant. She researched Mexican regional food, formatted recipes, organized trips to Mexico and facilitated cooking classes. Most important, she learned to think ahead and plan accordingly, anticipating all the possible intricacies of dishes. By 1994, she longed to cook professionally and decided to set out on her own either to open a catering operation or a small restaurant. Her husband persuaded Satkoff to become his partner in a restaurant venture. The couple finally settled on a Wells Street space and began to plan their lively restaurant. Before the space had even been located, she had formulated a regional Mexican menu that would dazzle diners who came to the colorful restaurant. Working side-by-side with the kitchen staff, she educated them to appreciate the freshness and diversity of Mexican cuisine. Serving traditional and contemporary Mexican specialties, Satkoff exposes guests to the food of her homeland. She artfully updates plate presentations and improves the healthfulness of old favorites, while introducing guests to such surprising alternatives as cured grasshoppers through daily specials. Her food remains straightforward to allow the natural, pure flavors to shine. Growing up with a father who enjoyed dining, she appreciates the importance of a complete experience, including good service, engaging atmosphere and great wines. The restaurant won the Wine Spectator Award of Excellence, especially notable for a Mexican restaurant. First and foremost a working chef, Satkoff delights in cooking. Her passion has enabled her and her husband to create one of the top Mexican restaurants in the country. Priscila captures the diversity of Mexico, from the German-influenced food in the north to the Mediterranean-inspired Veracruz diet. Whether sautéing, grilling or baking, working alongside her husband at ¡Salpicón ! truly is a labor of love.
Vincent Satkoff General Manager / Proprietor	After working as a head-waiter for San Francisco restaurateur legend Jeremiah Tower of Stars and Chicago powerhouses Gordon Sinclair and Richard Melman of Lettuce Entertain You Enterprises, Vincent Satkoff knew one thing for sure: He needed a break from the restaurant business. He packed up his belongings and traveled south of the border to Cozumel, Mexico, where he "bummed" for a couple months. It was the best decision he ever made, because he met his bride and partner Priscila. Eight years later, in 1995, he and Priscila created the hit Chicago restaurant ¡Salpicón!. After he earned a bachelor of science in restaurant management in 1974 from the University of Illinois at Champaign, Satkoff knew plenty about food costing, equipment purchasing and menu design, but little about running a restaurant dining room. When he came to that realization a year out of school in his management position at the Waterfront, Satkoff decided to learn the business from the ground up. He went to work as a prep and line cook at one of Richard Melman's first restaurants: The Great Gritzbie's Flying Food Show and later moved to Jonathan Livingston Seafood. After two years of hard work, Satkoff learned quality is No. 1. He also learned the importance of encouraging employees at all levels to develop and present innovations. In 1977 Satkoff went to work as a waiter for Gordon Sinclair at his then-new restaurant Gordon. Within one year, Satkoff advanced to head-waiter and sommelier. The experience taught Satkoff to manage all the details and to be a gracious host. Most important, he learned the importance of being flexible and willing to change with the times. His career really took off when he was featured by the Chicago Tribune as one of "Dining's Magnificent Seven" in 1980 for his knowledgeable, attentive service. After a short time at four-star Ambria in Chicago, Satkoff packed his bags for San Francisco in 1981, where he went to work as head-waiter for Jeremiah Tower at Santa Fe Bar & Grill. The young Chicagoan was exposed to some of the freshest products in the United States and worked with one of the most inventive and tireless young chef-owners. Over two-and-a-half years, Satkoff developed his wine knowledge, learned about California cuisine and honed his management skills. Tower enlisted Satkoff to help him open Stars and, after three months of grueling work, the budding restaurateur decided to take a break. Satkoff traveled to Cozumel, where he met his wife Priscila and fell in love at first sight. Satkoff returned to Chicago refreshed and invigorated to reenter the restaurant business and Priscila joined him months later. He went to work for the Levy Organization at the red-hot restaurant Spiaggia as Maître D', where he studied fine Italian wines and Tony Mantuano's extraordinary Italian cooking. After general management and Maître D' positions at Chicago's La Tour and Le Margaux, in 1994 Vincent and Priscila began to plan their lifelong dream to open the spirited, authentic Mexican restaurant ¡Salpicón! Vincent always wanted to be able to serve the food his wife made in a lively, fun restaurant setting. the couple realized their dream in January 1995 when they opened the colorful, artful restaurant and dazzled diners with the Mexican specialties Priscila had been spoiling Vincent with for years. Almost immediately ¡Salpicón! was recognized as one of Chicago magazine's Best New Restaurants, earned a three-star review from the Chicago Tribune and the Sun-Times and became a huge hit with diners. Drawing on his extensive and varied experience, Vincent continues to work six days a week as the dining room manager and Maître D'. He also has assembled an unmatched selection of super-premium tequilas and a very distinctive wine list, which earned a Wine Spectator Award of Excellence in 1996 and 1997. Satkoff continues to add half-bottles of interesting wines so diners can sample more than one product as a complement to Priscila's innovative, contemporary Mexican cooking. His unselfish goal is to continuously improve and earn recognition for his wife's tremendous cooking.
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