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CEF Stories: Chef Luciano Salvadore Il Calabrese

Aug 28, 2015 09:58AM ● Published by Dia

Luciano started cooking in restaurant kitchens in his home town of Vicenza, Italy when he was 14 years old. He graduated from The Recoaro Terme Culinary School at age 17 and has been an Italian culinarian in Italy and the US ever since.

Luciano describes himself as dedicated, hardworking, creative and passionate about Italian food and his career as a Chef. He is always learning in his attempt to stay on the cutting edge and trends in Italian Cuisine. He prides himself on his creativity telling me that if he were not an Executive Chef he would be a Pastry Chef because he thinks that would give him an excellent vehicle for him to expand his creativity.

Chef Salvadore comes to Dallas from the renowned Spezie restaurant in downtown Washington D.C. where he served as Executive Chef for over five years. Although not looking for a new home, Chef Salvadore couldn't resist the challenge of relocating to Texas to put his stamp on an already well-known kitchen.

After graduating from Culinary School, Chef Salvadore began his career in 1982 at Ristorante La Lumaca. Honing his skills there and at other local establishments over the next few years, Salvadore made his first move to the United States to Galileo Restaurant with Iron chef Roberto Donna and then Primi Piatti in Washington D.C. Returning to Vicenza for seven years in the early 1990's as the proprietor of his own restaurant, Chef Salvadore was lured back to the U.S. in 2000 by Roberto Donna Laboratorio del Galileo Restaurant once again, followed by Café Oggi in McLean, Virginia.

After settled in Dallas Luciano spend few a years at Nicola’s taking an already great restaurant and making it even better, and as executive chef at the new Arcodoro & Pomodoro at the Crescent.

Still not satisfy with the challenge Luciano took the Corporate Chef position at well know restaurants Patrizio’s in late summer of 2010, refreshing the menu with new specials and more Italian influence, opening the Patrizio Osteria in Southlake was a new challenge and after a couple of years the Chef became Part Owner with a new name “il Calabrese” with more authentic Italian specialty and no GMO product.

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