Without social media, Chef Yana Gilbuena says she doesn’t know how she would have pulled SALO Series off.
Before building her brand and her network, Gilbuena often cold-called restaurants and pitched them to let her do a pop-up.
Gilbuena has cooked her suppers in anything from a full commercial kitchen down to a 4-burner electric stove.
Sometimes she’s lucky enough to get a restaurant that’s willing to shop for her, but most of the time local farmers markets are where she finds the best products for her pop-ups.
Whether she’s searching for a pop-up location or interacting with her diners, Gilbuena strives to connect in an authentic way that has helped her build a following. She calls it “being able to touch their heartstrings.”