2022 Chefs

Fabio Salvatore

The Jefferson, Washington, DC

 

Featured:
Thursday, May 5, 2022 Winemaker Dinner Series

In March 2022 Fabio Salvatore joined The Jefferson as Executive Chef. Bringing a wealth of international experience to the role, Salvatore will oversee the Hotel’s culinary concepts including The Greenhouse and award-winning Quill Bar & Lounge.

Chef Salvatore’s style is a mix of Mediterranean and Coastal Italian influences. Think pure, organic ingredients: fresh herbs, extra virgin olive oil, seasonal vegetables and provisions sourced from local purveyors.

A native of Italy’s Adriatic Coast, a region known for its bountiful seafood and mountainous terrain, Salvatore’s love affair with food began at an early age. A fond childhood memory includes his mother’s love of cooking, and Thursday dinners featuring her handmade gnocchi and ravioli. Visits to Northern and Southern regions of Italy cemented his appreciation for fresh, locally-sourced dishes. He earned his Culinary and Hotel Management degree at the Istituto Professionale Albergiero di Pescara.

Before moving to the states, Salvatore held numerous positions at renowned restaurants and worked alongside an impressive roster of acclaimed Italian chefs including Ennio Mencarelli at Ristorante Tenda Verde and Lucio Antonietti at Hotel Atlantic in Riccione.

Salvatore opened Ristorante Terrazza in Chevy Chase, MD as Executive Chef and after six years he became Executive Chef at Café Milano where he oversaw all food and beverage operations for the restaurant as well as Café Milano Catering and Café Cinema at the Italian Embassy. A decade later, Salvatore joined the team at Sette Osteria, known for its authentic Italian delights, as Executive Chef and Partner.

Most recently, Salvatore held the role of Executive Sous Chef at Hyatt Regency Washington on Capitol Hill, overseeing culinary operations for the 838-key hotel and serving high-profile clients including Presidents, Kings and Pope Benedict XVI.

Always passionate about the extraordinary impact that food has on the health of our bodies and planet, it was in the midst of the pandemic that Salvatore received his Certificate in Plant Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. His innate interest for nutrition and wellness paired with his Italian roots are reflected in his vision for The Jefferson.