Born in 1973 and raised in Sicily, Salvatore Lo Castro, better known as “Chef Salvo,” began his remarkable culinary journey in the charming town of Linguaglossa, nestled at the foot of Mount Etna. From a young age, he passionately explored a rich and varied cuisine, rooted in the traditions of southern Italy, yet distinguished by its versatility and creativity. Chef Salvo’s adventure then led him to the vibrant city of Rome, where he had the honor of serving his favorite dishes to Popes John Paul II and Benedict XVI. His big leap came when he entered the culinary scene of New York City, captivating the palates of international celebrities like Naomi Campbell and Tom Cruise with his authentic and innovative recipes. Now, in the heart of bustling New York, Chef Salvo has embarked on an exciting new project: the opening of Casa Salvo. This charming coffee shop promises to be the perfect haven for lovers of genuine Italian cuisine. The grand opening took place on May 13th on the Upper West Side of New York, at 473 Amsterdam Avenue.
What inspired you to become a chef?
Initially, I didn’t have a clear idea of what I wanted to do in life. I wasn’t excelling in school and was trying to figure out my aspirations. I started working in the kitchen almost by chance and gradually discovered that it was where I truly felt at home. I decided to follow my instincts and attended culinary school. It was there that I realized cooking was not just a profession, but a real passion. It was like I had finally found my place in the world. Culinary art requires a lot of study, because it’s not just about food but also the chemistry of making ingredients work together and understanding different flavors. My passion for cooking has lasted for 35 years, and it still hasn’t faded.
Was there a specific moment in your career when you decided to pursue the American dream that brought you to New York?
Yes, there was a particular moment that changed everything. Three years ago, I met someone special who made me realize that New York might be my destination. It was one of those sudden intuitions you can’t ignore. Even though my life took a different turn afterward, I decided to follow that path. It was a brave decision, but I’m grateful I made it. Taking on such a big challenge as you approach fifty is not a common choice. Usually, people at this age think about retirement, but I felt it was time to start over. So, a year and a half ago, I took the plunge and came here. I have to admit it was tough at first. But then I opened my first business as a private chef, organizing events and dinners for high-profile clients. Word started to spread, and now I have clients not only in New York but also in Connecticut, Washington, Miami, Chicago, Los Angeles, and Texas. The American dream is still alive because if you work hard and prove your worth, there are great opportunities for growth here.
You’re known as the Celebrity Chef. Do you remember the first star you cooked for?
I’m Sicilian and spent years working as a chef in some of the most prestigious hotels in Taormina, like the Mazzaro Sea Palace, Hotel Timeo, and San Domenico. During the summer, the city filled with celebrities from all over the world. The first time I had the honor of cooking for a celebrity was incredibly exciting. I was in Taormina, Sicily, and my heart was racing as I prepared a meal for Naomi Campbell. I remember feeling nervous but excited at the opportunity to share my cooking with someone so famous. Since then, I’ve had the chance to cook for many other celebrities like Tom Cruise, Nicole Kidman, Gloria Gaynor, and Martin Scorsese, but that moment will always be special to me. My secret is to prepare each dish according to my client’s desires. I don’t have a standard menu; I’m like a “tailor in the kitchen,” and perhaps that’s why I’m chosen.
You’ve mentioned your Sicilian roots. How has your culinary tradition, linked to southern Italy, influenced your recipes? Do you bring it with you to the United States?
I was fortunate to be born on the Ionian coast of beautiful Sicily, where Mount Etna dominates the landscape beside the sea. Sicily is my homeland, and my cooking always carries the essence of its flavors, scents, and traditions. From the meats of the Nebrodi mountains to the fish and fresh seasonal produce, it’s an explosion of taste sensations. My cuisine is inspired by the Mediterranean, with touches of Spanish, Greek, and Middle Eastern influences. The Mediterranean is my element, with touches of Spanish, Greek, and Middle Eastern influences that point to an essential and unique culinary tradition. I’ve brought these elements with me to the United States, where my food is appreciated for its simplicity. I let each ingredient reveal its natural flavor, like salt, water, and sun, which are already part of it. It’s simply extraordinary.
And it’s right here in New York that we can enjoy a part of Italian tradition with the opening of your new coffee shop and market: Casa Salvo. Tell me about this exciting new project, how is it different from others?
In February, Casa Salvo was just an idea, a dream germinating in my mind. Eventually, this project began to take shape, thanks to being surrounded by amazing people who strongly believed in its realization. Of course, there were challenging moments, but they were overcome with patience and the enthusiasm of offering a place that could be an authentic oasis of Italian hospitality. The name, Casa Salvo, comes from my first venture here in New York as a private chef, where I organized personalized catering directly at clients’ homes. From this experience, I thought it was time to “host” clients directly at Chef Salvo’s “home.” I decided to create a coffee shop where a new coffee brand represents not only the taste of Italian tradition but also a moment of conviviality. Through this project, my greatest desire is to make people feel like they are truly in Italy, and a bit in Sicily. I don’t just want to offer them products like coffee, pasta, mozzarella, or burrata, but also a warm and authentic Italian welcome. I want our visitors to feel immersed in the lively streets of Naples or the colorful markets of Palermo, surrounded by a carefully curated selection of Italian products. But most importantly, I want to offer an experience that goes beyond tasting, inviting them to explore and celebrate the richness of Italian tradition even overseas.
What valuable advice can you offer to young enthusiasts who want to pursue a career in this field and aspire to achieve international success?
I speak from the heart. To the young people, I want to give advice from experience: my mistake was underestimating the importance of education. I now understand how much more I could have achieved sooner if I had realized this truth earlier. For me, cooking is much more than a profession; it’s an art that requires constant commitment, an open mind, and the desire to always discover something new. Even mistakes are learning opportunities, in fact, I’d say that’s where the greatest growth comes from. It’s not all glamour as seen on social media; there’s a very real and demanding part of satisfying extremely demanding clients. Passion is what keeps you going, pushing you to test your abilities every day. Studying, experimenting, and learning from others are essential elements for growth and improvement. And above all, you mustn’t be afraid to dare and chart your own path, even if it seems difficult. With determination and commitment, you can overcome any obstacle and achieve incredible milestones. Even at 51, I feel I still have a lot to learn because every day is a new adventure in the kitchen. I’ll always be a cook as long as I feel the desire to create something extraordinary every day of my life.
