Lucianobrstarted cooking in restaurant kitchens in his home town of Vicenza, Italy whenbrhe was 14 years old. He graduated from The Recoaro Terme Culinary School at agebr17 and has been an Italian culinarian in Italy and the US ever since.
Lucianobrdescribes himself as dedicated, hardworking, creative and passionate aboutbrItalian food and his career as a Chef. He is always learning in his attempt tobrstay on the cutting edge and trends in Italian Cuisine. He prides himself onbrhis creativity telling me that if he were not an Executive Chef he would be abrPastry Chef because he thinks that would give him an excellent vehicle for himbrto expand his creativity.
Chef Salvadore comes to Dallas from the renowned Spezie restaurant inbrdowntown Washington D.C. where he served as Executive Chef for over five years.brAlthough not looking for a new home, Chef Salvadore couldn't resist thebrchallenge of relocating to Texas to put his stamp on an already well-knownbrkitchen.
Afterbrgraduating from Culinary School, Chef Salvadore began his career in 1982 atbrRistorante La Lumaca. Honing his skills there and at other local establishmentsbrover the next few years, Salvadore made his first move to the United States tobrGalileo Restaurant with Iron chef Roberto Donna and then Primi Piatti inbrWashington D.C. Returning to Vicenza for seven years in the early 1990's as thebrproprietor of his own restaurant, Chef Salvadore was lured back to the U.S. inbr2000 by Roberto Donna Laboratorio del Galileo Restaurant once again, followedbrby Café Oggi in McLean, Virginia.
Afterbrsettled in Dallas Luciano spend few a years at Nicola's taking an already greatbrrestaurant and making it even better, and as executive chef at the new Arcodorobr& Pomodoro at the Crescent.
Stillbrnot satisfy with the challenge Luciano took the Corporate Chef position at wellbrknow restaurants Patrizio's in late summer of 2010, refreshing the menu withbrnew specials and more Italian influence, opening the Patrizio Osteria inbrSouthlake was a new challenge and after a couple of years the Chef became PartbrOwner with a new name “il Calabrese” with more authentic Italian specialty andbrno GMO product.