Salvatore Morello

Chef Salvatore Morello's culinary philosophy is deeply rooted in the Japanese concept of Ikygai, which he interprets as a profound balance between 'fire and wood, nature and study, vision and craft.' This ethos translates into a cuisine that is a complex yet naturally cohesive 'puzzle of elements,' eschewing grand proclamations in favor of discretion and the quiet unfolding of flavor, allowing dishes to be discovered 'one bite at a time.' His approach is characterized by rigorous technique, sophisticated artistry, and an international perspective, honed through extensive experience across Asia, France (under masters like Alan Ducasse and Paul Bocuse), and Germany (in Michelin-starred kitchens such as Essenza and DaVinci). Morello's 'Haute Cuisine' is elegantly refined, blending this global expertise with a deep respect for Italian culinary traditions and local excellences. He champions a 'truly authentic cuisine' by meticulously selecting the highest quality raw materials, often sourced for their novelty and innovative production methods, while also committing to a 'no-waste' philosophy, maximizing every part of an ingredient. At Inkiostro, Morello aims for an evolution towards a more 'mature and well-rounded' proposal that, while maintaining fine dining techniques, offers greater comfort and universal appeal. His core focus remains the customer, ensuring their well-being at the table, and delivering a cuisine with a 'profound international breath' that constantly seeks unique local products and producers to elevate his distinctive culinary vision. Chef Salvatore Morello's signature approach is a masterful blend of technical precision, artistic presentation, and a global palate. His style is defined by rigor, sophisticated technique, and a relentless pursuit of refinement, forming a truly unique Haute Cuisine. He demonstrates a keen interest in experimentation, particularly in cooking techniques and the nuanced treatment of raw materials, often incorporating Japanese methods like precise marinades and slow braising processes. Morello's dishes are meticulously studied for both aesthetic impact and gustatory pleasure, presenting as 'personal exhibitions' where beauty is believed to enhance taste. The plating is minimal yet essential, contributing to a 'scenic' presentation that is both identifiable and immediate, without being gratuitously experimental. He expertly creates 'contamination' in his flavors, seamlessly integrating his international experiences with the rich culinary landscape of Italy, particularly Emilia-Romagna's 'flagship products' like culatello. A recurring theme is the emphasis on balance ('Equilibrio') and a notable prominence of vegetable elements, even within seafood-centric menus, either as a central focus or a crucial complement. His dedication to a 'no-waste' philosophy is exemplified by dishes like the 'Pecora Cornigliese, morchelle, teriyaki,' where every component of the lamb is thoughtfully utilized and transformed. His most legendary signature dish, 'Pecora Cornigliese, morchelle, teriyaki,' showcases his philosophy of total ingredient utilization, cross-cultural flavor integration (teriyaki marinade), and technical prowess (double cooking, various preparations for lamb components and accompanying vegetables). Other illustrative examples of his culinary artistry include: 'Ostrica con granita di calamari e Croccante di riso con ceviche di ricciola e gel al sake,' 'Salmone, Cavolfiore, Curry verde,' 'Branzino, tapioca, porro thay,' 'Tortello Zucca Hokkaido, St.Jacques,' and 'Astice, Carota, Miso.' These dishes collectively demonstrate his ability to craft elegant, refined, and deeply flavorful experiences.

Career

• Student at IPSSEOA di Soverato, Soverato
• Stage at Plaza Athénée, Paris
• Stage at Paul Bocuse, Collonges-au-Mont-d’Or
• Chef at Fischers Fritz (Regent Hotel), Berlin
• Chef at Essen Zimmer (Adlon Hotel), Berlin
• Chef at Vendôme
• Chef at DaVinci, Coblenza
• Chef at Acquamarina, Catanzaro
• Executive Chef at Inkiostro, Parma

Mentored by Alain Ducasse, Paul Bocuse, Joachim Wissler.