MEET OUR CHEF/OWNER
LUCIANO SALVADORE
Chef Luciano Salvadore began his culinary career cooking in restaurant kitchens in his hometown of Vicenza, Italy when he was 14 years old. He graduated from The Recoaro Terme Culinary School at age 17 and has been a culinarian in Italy and the United States ever since.
At Calabrese, Chef Luciano focuses on authentic Italian cuisine and features fresh house-made pasta made with organic, imported Italian flour. He not only makes the presentation of each unique dish mouth-watering, but he follows through with his delicious marrying of all the great flavors. He has been an unwavering talent at Calabrese and is followed by the DFW metroplex as a whole.
