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.
Chef Sal’s Go-to’s….
1. Go-to trail in Colorado
Colorado Trail from Kenosha Pass to Hwy 9 , especially at peak color
2. Top underrated dish
Sardines smorrebrod with pickles, they’re so tasty and good for you, and a super sustainable fish
3. Favorite Apres cocktail
I like Manhattans and G&T’s. All. The.Time. Apres-specific? I’d say Americano Cocktail, Campari, Vermouth, & soda
4. Hair of the dog: works or delays the inevitable?
Delays the inevitable! I’d rather have Emergen-C with soda water
Gravity Haus Members enjoy up to 50% off room nights at all Haus locations, unlimited premium equipment usage at 12 resorts, access to Dryland spa and fitness classes & so much more. Starting at $40/month.