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Salvatore’s life has always revolved around the kitchen table. As a child in Guardia Perticara, a medieval hamlet in Basilicata, Italy, he was introduced by his family to the warmth and joy of authentic dishes, all cooked from the heart. Identifying ingredients from the garden, nurturing them with care and then preparing handmade meals: Salvatore’s upbringing and his southern Italian roots have made him the chef he is today.
He was just 12 years old when he started working at restaurants in the province of Potenza. At 14 he started hotelier school, and while studying the fundamentals of cooking perfected his craft during the summers by working in kitchens across Italy. It was here that Salvatore’s industriousness and passion as a chef emerged.
He continued his gastronomic journey by exporting delicate and refined Italian cuisine abroad: he trained in restaurants in London and the Canary Islands, at Juan Pablo Felipe’s El Chaflán in Madrid, and at Semifreddo-Mulinazzo in Moscow, where he also worked as a chef at the Italian Embassy.
His long-held desire for an opportunity to showcase his own creativity and inventiveness was sated in 2016, when he was appointed Executive Chef Patron at Rampoldi in Monte-Carlo. Alongside a traditional approach to cooking in which elegance and refinement are always held dear, chef Salvatore was also given the chance to explore his passion for haute cuisine and fine dining with La Table d’Antonio Salvatore, opened in 2020. After only four months it received the prestigious accolade of a Michelin Star.
Salvatore wanted to push further, however, and it is testment to that energy that a new challenge was presented to the chef and his crew: transporting Monégasque gastronomy and glamour to the Big Apple. Nowadays, the city that never sleeps is home to Casa Limone, Atlantic Grill, and the brand new Rampoldi New York, twin restaurant of Rampoldi in Monte-Carlo – all of which Salvatore oversees.
The secrets of his success? Elegance, authenticity, simplicity, respect and a reliance on local produce are the leitmotifs of his cuisine, inspired by the same values he has held in his heart since childhood.
