Inside the Culinary Mind of Walter Huezo of Arlo

1036 Fort Salonga Road, Northport
631-491-2756
www.arlokitchenandbar.com

Tucked away in the heart of Northport, Arlo Kitchen & Bar has become one of Long Island’s premier dining destinations—thanks in large part to the creativity and soul of Executive Chef Walter Huezo. Originally from El Salvador, Huezo brings more than just technique to the table. Every dish he creates tells a story—one of passion, heritage, and an unwavering love for the craft of cooking.

His culinary journey began long before he set foot in a professional kitchen. As a child growing up in El Salvador, Huezo spent countless hours by his mother’s and grandmother’s sides, soaking up the aromas, flavors, and emotions that filled their home. It was there, in a warm kitchen filled with tradition, that he first discovered the joy of food—and more importantly, how it could be used to express love and bring people together.

“Since I was a kid, I always dreamed of being a chef,” Huezo says. “I used to cook all day in my house, since I was eight or nine years old.” The early exposure not only sharpened his instincts, but also laid the foundation for his approach to cooking today—rooted in authenticity, emotion, and intention. 

In 2014, Huezo moved to Long Island to reunite with his family. He began working in a deli, but his ambition quickly led him toward the kitchen, where he knew he belonged. “I saw them cooking and thought, ‘That’s where I need to be,’” he recalls with a smile. “So I told the owner, ‘Let me cook.’ He thought I was joking.
I said, ‘Just let me show you.’”

That determination paid off. Through hands-on experience, discipline, and a deep understanding of flavor, Huezo carved a path for himself in the local culinary scene. His talent and work ethic didn’t go unnoticed, and it wasn’t long before he found himself at the helm of one of the most buzzed-about restaurants on Long Island.

Today, Chef Huezo leads the kitchens at both Arlo Kitchen & Bar in Northport and The James in Babylon—two standout dining spots owned by Steve Squitiro and Andrew Affa. It’s a role he embraces with pride and humility. “This is my first job as an executive chef,” he says. “I feel proud.

I feel thankful. Steve and Andrew believed in me. They let me create.”

That creative freedom is evident in the ever-evolving, globally inspired menus he crafts. Drawing from French and Italian techniques, classic American comfort, and authentic Salvadoran flavors, Huezo defies categorization. “I don’t cook just one type of food,” he explains. “If it’s good, I want to master it. But no matter what it is, I cook it with love.”

If there’s one thing he’s especially passionate about, it’s steak. For Huezo, working with large cuts of meat is nothing short of an art form—one that demands respect, precision, and patience. “I love breaking it down, seasoning it, getting the perfect char,” he says. “You have to respect the protein.”

Despite the demands of leading two high-caliber kitchens, Huezo finds peace in the rhythm of cooking. “The kitchen is my therapy,” he says. “People think it’s stressful, but when it’s your passion, it’s different. I walk in and I feel calm. It’s where I’m supposed to be.”

That sense of purpose comes through in every plate he serves.
“I want people to taste the passion,” he says. “When I see someone’s face light up after that first bite—that’s everything. That’s why I do this.”

Reflecting on his journey—from a young boy cooking traditional Salvadoran meals with his family, to running two of Long Island’s most celebrated restaurants—Huezo feels a deep sense of gratitude. “My proudest moment is thinking of my mom and dad,” he shares. “I promised them I’d be a chef one day—and now I am. I went from working in a deli with a dream, to living that dream every day.”

If he could go back and cook one meal for his younger self, it would be a classic Salvadoran dish—something simple, comforting, and rich with memory. A tribute to where it all began.

At Arlo and The James, Chef Walter Huezo isn’t just preparing meals—he’s sharing his story. With every dish, he invites diners into his world: one rooted in tradition, elevated by passion, and driven by an unwavering dedication to excellence. His food speaks a universal language—one of love, memory, and resilience. And for those lucky enough to sit at his table, each bite is a reminder that food, at its best, connects us to something greater.