ABOUT THE CHEFS

Since 1987, owner/chef Raffaella Morelli, a Roman native, has been the heart and soul of Salvatore’s. Raffaella believes “Each dish is much more than a combination of flavors. It is a reflection of our history, culture, and inherited memories.” Her passion for food paired with a remarkable team of chefs have made Salvatore’s the premier San Diego restaurant by which all others are measured.

Head Chef Sergio Di Casale, a native of Tuscany, developed his passion for cooking by watching his mother prepare traditional family meals. Honored by his homeland at the national level with a medal from the Federazione Italiana Cuochi, Chef Di Casale has brought his talent to kitchens around the world.

Sous Chef Ken White is our American all star. Taken under the wings of Raffaella and Sergio, Ken has gone on to master the essence of traditional Italian cuisine while adding artistic flair and creativity to a variety of dishes, especially his desserts.

Sous Chef Luciano De Luca, a native of Sicily, is our southern soul. He brings us a palette of fresh fish specialties and spicy colorful pastas while invariably
serenading the kitchen with Italian love songs.

Here you will find joyous company, warm atmosphere and unforgettable food.
Buon Appetito!