Salvatore Morello is an Italian chef known for his innovative and refined cuisine. His career has taken him to prestigious european restaurants, culminating in his role as Executive Chef at Inkiostro restaurant in Parma, where he won major awards.
Salvatore Morello began his career in Calabria, where he was introduced to cooking at a young age through family and local traditions. After training in national schools, he decided to broaden his horizons and moved abroad.
France was his first stop: here he worked with gastronomic icons such as Alain Ducasse and Paul Bocuse, acquiring a fresh and impeccable approach. Next, he moved to Germany, where he worked in starred restaurants such as Essenza in Berlin and Da Vinci in Koblenz, continuing to develop a personal vision.
In 2021, Morello returned to Italy to take on the role of executive chef at Inkiostro in Parma. In a short time, he renewed the restaurant's identity, managed to retain the Michelin star it had already received in 2012, and received praise from critics and diners alike. His dishes stand out for their creative use of local ingredients, combined with cutting-edge techniques and refined aesthetics.
