About Jill Vedaa
Chef Jill Vedaa started out as an art student who fell in love with the pace and grit of the restaurant industry. She bypassed formal culinary training and strategically positioned herself to learn from some of Cleveland’s best chefs, including Karen Small and Michael Symon. Jill spent 20 years refining her craft in some the city’s top restaurants like Keka, Lola, Flying Fig, Rockefeller’s, and Black Pig. In July of 2016, Jill opened her own small plates restaurant, Salt. Her approach to food focuses on elevating simple ingredients and creating a thoughtful composition of textures, colors and globally inspired flavors. Jill has been ranked as one of Cleveland’s top 3 chefs by Cleveland Magazine and received a nomination for Best Chef: Great Lake Region by the James Beard Foundation.