Fabio Salvatore

The Jefferson, a luxury haven in the heart of the nation's capital, announces the appointment of Fabio Salvatore as Executive Chef. Bringing a wealth of international experience to the role, Salvatore will oversee the Hotel's culinary concepts including The Greenhouse and award-winning Quill Bar & Lounge.

As Executive Chef, Salvatore will lead all culinary operations including in-room dining, banquets, private events and a team of passionate food and beverage professionals at The Jefferson. He will also be responsible for the ideation and execution of new, inventive menu offerings and thoughtful culinary experiences.

Guests can indulge in Chef Salvatore's newest culinary creations including Warm Zucchini Crab Soufflé featuring jumbo lump crab and tomato pepper coulis or Forest Mushroom Risotto with black truffle and fresh Parmigiano Reggiano and Wild Striped Bass which is complimented by sweet potato puree, Japanese eggplant, edamame, and a blood orange reduction.

A native of Italy's Adriatic Coast, a region known for its bountiful seafood and mountainous terrain, Salvatore's love affair with food began at an early age. A fond childhood memory includes his mother's own affinity for the craft, and Thursday dinners featuring her handmade gnocchi and ravioli. Visits to Northern and Southern regions of Italy cemented his appreciation for fresh, locally-sourced dishes. Inspired to pursue a culinary career, he earned his Culinary and Hotel Management degree at the Istituto Professionale Albergiero di Pescara. During his studies he received firsthand experience at numerous upscale establishments including Ristorante Ferraioli, Ristorante Loconda del Buongustaio and Hotel Tassoni.

Before moving to the states, Salvatore held numerous positions at renowned restaurants and worked alongside an impressive roster of acclaimed Italian chefs including Ennio Mencarelli at Ristorante Tenda Verde and Lucio Antonietti at Hotel Atlantic in Riccione.

Salvatore found himself ready to explore new parts of the world and decided to take his talents to the United States when the opportunity arose to open Ristorante Terrazza in Chevy Chase, MD as Executive Chef. As his first position touting an executive title, he fine tuned his leadership skills supervising the opening staff and directed the execution of large-scale special events.

Following his six year tenure at Terrazza, Salvatore established his roots in Washington, D.C. as Executive Chef at Café Milano where he oversaw all food and beverage operations for the restaurant as well as Café Milano Catering and Café Cinema at the Italian Embassy. After a decade leading the charge managing the high-volume fine dining restaurant, Salvatore joined the team at Sette Osteria, a popular haunt in the Dupont area known for its authentic Italian delights, as Executive Chef and Partner.

Most recently, Salvatore held the role of Executive Sous Chef at Hyatt Regency Washington on Capitol Hill, overseeing culinary operations for the 838-key hotel. Solidifying his expertise in executing high-volume events, Salvatore also reaffirmed his footing for serving high-profile clients including Presidents, Kings and Pope Benedict XVI.

Always passionate about the extraordinary impact that food has on the health of our bodies and planet, it was in the midst of the pandemic that Salvatore received his Certificate in Plant Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. His innate interest for nutrition and wellness paired with his Italian roots are reflected in his vision for The Jefferson. Dishes will embrace the philosophy of serving only the highest quality seasonal ingredients resulting in fresh, light takes on Italian favorites.