Background

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. Sal continued to hone his cooking skills 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.”

Sourcing the best local ingredients is an important first step of any dish. The relationships built with local growers is an important part of being a chef and building community.

“Gardening has brought me closer to food and its role in a healthy lifestyle.”