Chef Anthony Salvato
Magnolia’s On King
703 King Street
Old Town Alexandria
Originally from Orlando, Florida, Chef Anthony Salvato moved to Augusta, Georgia at a young age. Growing up in a family where food brought everyone together, he developed a great passion for cooking. In 2008, Chef Anthony attended Le Cordon Bleu to study culinary arts back in his hometown of Orlando. Chef Salvato has spent 8years working in the Washington, D.C market working for highly regarded Gaylord and Hilton Hotels. In 2018, his love for southern cuisine led him to Magnolia’s On King, where he has taken over as the Executive Chef. Anthony utilizes local ingredients and embraces the culture of Southern Cuisine while using a mixture of classic and modern techniques.
What inspired you to pursue a career in the culinary field?
Growing up in a large Italian family, food was the one thing that everyone looked forward to during get togethers. My grandmother was a great cook and my uncle, who is a retired chef, were my inspiration to get in the kitchen. I’d be lying if I didn’t include that my competitive nature stemming from sports and interest in playing with fire and sharp objects didn’t contribute to my desire to cook
Who or what has made the biggest influence on you during your career?
Thomas Keller, a Michelin Star chef who has built a successful restaurant empire and takes pride in the development of his staff.
What is your “personal favorite” dish on your menu and why?
Has to be the shrimp and grits, it’s all about using fresh ingredients. We make a Tasso ham gravy using the traditional cajun/creole flavors of the Louisiana Bayou. We use stone ground yellow grits
What do you feel sets your cuisine apart from others in your field?
I would say the passion that I put behind developing dishes. I take inspiration from many chefs, different cuisines and cultures while using a variety of techniques. The key is to utilize fresh, local and sustainable ingredients.
If any chef in the world (past or present) could prepare you a meal, who would you want that to be?
That’s a hard one, I’d have to say Heston Blumental.
What is your guilty food pleasure?
Chinese take out
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