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‘M y background is in fine dining. So I began looking at a truck and saying ‘I wonder if I can do it?’” That’s chef Edward Salazar, whose résumé includes time at The Broadmoor (Charles Court, butchering for banquets, then Ristorante del Lago), a few years at Cheyenne Mountain Resort and most recently a year as executive chef at the Colorado Springs Fine Arts Center at Colorado College. After COVID disrupted Taste at the FAC’s operations, the 27-year-old Pueblo native decided to go mobile, but not dumb down his craft — hence the inquiry into achieving some of the frills of fine dining in a drastically different setting, with limited equipment. He helped design his trailer’s kitchen, building in extra space at every turn and customizing an optimal layout. The hardest part, he jokes, was learning the hard way how to keep the fridge door from swinging open; a bunch of product flew out on one of his first days on the road near the new year.

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