Nicanor Salvador

Nicanor “Nick” Salvador was born on April 11, 1908, in Libmanan, Philippines.¹ In 1929, he joined the U.S. Navy, serving as a steward; navy stewards were responsible for serving officers, cleaning state rooms, and assisting cooks in the galley.² 

During World War II, he earned the Purple Heart after being wounded in action when his ship, the USS Tucker, sailed into a minefield and sank on August 4, 1942.³ He was later Chief Steward at the U.S. Naval Air Station in Jacksonville, Florida, and in 1946, he became a naturalized citizen. He also served in the Korean War.⁴

In the “early days of the Eisenhower administration,” Nicanor Salvador was assigned to the White House kitchen staff from the Navy. In 1960, he retired from the Navy but continued to work at the White House as a civilian assistant cook.⁵ In this role, he assisted several head chefs with the preparation of White House meals for events, including State Dinners. After Executive Chef Rene Verdon resigned in January 1966, Salvador temporarily served as head chef until the position was filled by Henry Haller.⁶ At the end of Lyndon Johnson's presidency, First Daughter Luci Johnson gifted him an autographed photo with the inscription: “With deep appreciation for yummy fried eggs and homemade toast, but most of all for your delightful sense of humor, your ever-smiling face and your friendship.”⁷ Outside of work, he was active in the Veterans of Foreign Wars (VFW).⁸

Nicanor Salvador passed away on November 28, 1970, while still on staff at the White House. He was buried at Arlington National Cemetery in Virginia.⁹