Cabin Juice Head Chef Salvatore Proia has been cooking in restaurants for over twenty years.
Trained in San Francisco at the California Culinary Academy, Salvatore spent several years cooking and baking in the Bay Area at such establishments as Micheal Richards Bistro M.
Sal continued to hone his cooking skills in Washington DC at Jeffery Buebens Vidalia and also in New York City, working for Andrew Tarlow’s restaurant Roman’s in Fort Greene where he dove deeply into Italian cuisine and the magic of wood-fired cooking.
Salvatore was the opening chef for PMG in Boulder and has implemented a whole grain program into the menu milling flour for all the breads, pastas and desserts at the restaurant. “Much of my cooking is centered around vegetables and getting the most flavor into and from them.”
Chef Sal believes that sourcing the best local ingredients is an important first step of any dish and the relationships built with many local growers is a huge benefit not only to being a chef here but as a community member. Gardening has also brought him closer to food and its role in a healthy lifestyle.
