Salvatore Girardi

Salvatore Girardi's cooking is inspired by the culinary traditions of his native Petracina, a small town in the province of Benevento, Italy. At a young age, Salvatore knew he had a passion for food and was intrigued by the delicious mysteries it held.

After attending the Italian Culinary School in Ferrara, Italy, Salvatore's culinary journey began by traveling throughout Europe. Salvatore spent ten constructive years in France, Germany, and Switzerland where he discovered the flavors and ingredients of foreign cooking.

Upon his return to Benevento, Salvatore opened his first award-winning restaurant, La Buca Dei Papi. La Buca Dei Papi gave Salvatore the opportunity to experiment and to demonstrate his creativity by combining local and foreign cuisine. Following the success of this first restaurant, Salvatore opened another restaurant, L'Esotico.

Always eager for new experiences, in November 1999, Salvatore accepted an offer to come to New York and become the Executive Chef at Vago Ristorante. At Vago, Salvatore's use of fresh herbs, infused oils and health conscious preparation techniques truly gives each dish a distinctive, unique taste

Chef's Recipes :
Medallions of Pork Loin with Red Delicious Apples

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