salvatore gisellu

Chef Salvatore Gisellu’s culinary journey began in Italy in 1987 after graduating with top honors from Entre Sardo Formazione Professionale in Sardinia. His early career saw him mastering his craft at Villaggio Palmavera Resort and serving in the Italian military, where he prepared meals for servicemen and special events for officers.

In 1991, Chef Salvatore brought his passion for Italian cuisine to the United States, helping launch Arcodoro/Pomodoro Ristorante Italiani in Dallas and Houston as Executive Chef. His talents then took him to renowned Dallas restaurants like Ferrari’s and Coco Pazzo, where he continued to elevate the city’s dining scene.

In 1998, Chef Salvatore joined Daddy Jack’s Wood Grill as Chef de Cuisine. Four years later, his American dream came to life when he became the owner, transforming it into a beloved culinary destination in Deep Ellum. His innovative dishes have earned numerous accolades from food critics and journals across the metroplex. Chef Salvatore is also a founding member of the International Culinary Fellowship, reflecting his commitment to culinary excellence.

In 2009, Chef Salvatore embarked on a new venture, opening Urban Crust, a wood-fired pizza concept in historic downtown Plano, alongside his wife Jeanne-Marie and partners Bonnie and Nathan Shea. The success of Urban Crust led to the creation of Urban Family Restaurants, which opened Urban Rio Cantina & Grill in 2012 and Urban Seafood Company in 2021.

Beyond the kitchen, Chef Salvatore passionately gives back to the community by volunteering with organizations like the American Cancer Society, the Birthday Party Project, and United Rocks, where he supports their missions through culinary events.

A global ambassador of food, Chef Salvatore travels internationally to teach and learn, enriching his repertoire by sharing his cuisine and acquiring new techniques in countries like Great Britain, Ireland, Sweden, Croatia, Argentina, Bali, Canada, and Bangkok. These cultural exchanges continue to inspire his cooking, deepening his appreciation for global food traditions and flavors. His food has received numerous accolades from culinary journals throughout the metroplex and is a proud member of many local and international chef organizations, including being a founding member of the International Culinary Fellowship.