Growing up in Colonia San Angel, Mexico City, Melting Pot's Priscila Satkoff came from a family that loved fine dining. Meals were elaborate and family parties were often held for 30 or more people. Her father worked for the railroad and after being away several days at a time, he expected a wonderful meal when he returned home to his family. From her mother and grandmother, she learned special recipes and kept a well-worn diary of techniques she still uses today.

In Mexico City, the job of chef is often looked upon disfavorably. Her parents discouraged her from pursuing her interest in cooking, so Priscila received her bachelor's degree in history from the University of Mexico and worked in various offices. Although she loved to cook she never dreamed that she would become a chef in America. In fact, after moving to the United States and starting to work with food, she didn't tell her parents exactly what she did for a living.

After meeting and marrying her husband restaurateur Victor Satkoff in a whirlwind romance, Priscila continued work on a master's degree in art history as she continued to explore Chicago and its food. After learning of Rick Bayless's four-star Frontera Grill, she worked as a food runner, server and later as Bayless's personal assistant.

While Vincent continued to hone his management skills in some of Chicago's finest restaurants, Priscila remained at Frontera for seven years. She helped Rick Bayless research Mexican regional food, formatted recipes, organized trips to Mexico, and facilitated cooking classes.

By 1994, she longed to cook professionally and had decided to set out on her own. Vincent convinced her to become his partner in Salpicon. Among the most respected restaurants in Chicago, it has earned three-star reviews from both the Chicago Tribune and the Chicago Sun-Times as well as an award from Wine Spectator.