ABRAHAM SALUM
Abraham Salum
Salum Restaurant opened its doors on September 1, 2005. Since its inception, Abraham has been the chef and manager of the business. Salum has received numerous accolades from national and international publications through the years. He graduated from culinary school in 1990 and has worked in kitchens in Mexico, France, and Belgium. A highlight for Abraham was becoming a US Citizen in 2010, the same year he celebrated the fifth anniversary of Salum and opened Komali Restaurant to showcase the contemporary Mexican cuisine he grew up with. Abraham’s vision is to create restaurants that set standards, rather than follow them. Chef Salum is committed to overseeing an overall culinary experience that is celebrated by guests, distinguished by extraordinary food, and staffed by attentive professionals well educated in cuisine and wine. Active in his community, Abraham and Salum Restaurant support the Dallas Opera, USA Film Festival, Dallas Resource Center, Crystal Charity Ball, The Dallas Theater Center, Booker T. Washington High School for the Performing and Visual Arts, and many more worthwhile causes.
Who Are Some of Your Role Models?
I would love to be as kind, giving, and creative as Chef Jose Andres; to be able to see the world through the eyes of filmmaker Alfonso Cuaron; have the imagination of JK Rowling; and the heart and strength to fight for what I believe like Malala Yousafzai.
What is Your Motto or Philosophy When It Comes to Food?
Start with clean fresh ingredients and respect the food you are serving. Keeping it simple renders the best results for me. I don’t need to use 50 ingredients in one dish, let the ingredients speak for themselves and try to make them shine. It doesn’t matter if it is a simple onion or the most expensive of ingredients if you serve them the right way; all of them are superstars.
Fresh Steamed Mussels (Photo by ilolab)
What is one of your proudest signature creations in the kitchen?
I change my menu every month, so there is always something different and fun we are making. We have several signature dishes like our rack of lamb, mussels, and our homemade pate, but it is hard to say which dish I am most proud of. It’s kind of like choosing which of your children you like best, we all have our favorite but you can’t say it in front of them!
Which celebrity would you most love to see come in and enjoy your food?
I would love to meet chef Jose Andres. The work he is doing with his world central kitchen is simply amazing. This man is an angel, besides being an incredible cook!
What are some of your favorite Dallas-made food products and/or spirits?
I love the beer from Four Corners Brewing Co. and Deep Ellum Brewing Co. The pies from Everett and Elaine are wonderful! Produce from Profound Farms and eggs from Bella Hampton Farm. Cheese from Scardello—they have the best selection. Ice Creams from Henry’s Homemade Ice Cream in Plano! Herman Marshall Whiskey is terrific.
What are Your Favorite Local Restaurants?
I love ethnic foods so I go have dim sum at Kirin Court, Korean at Koryo Kalbi, love sushi at Yutaka, Ethiopian at Yenta Guada. Parigi is always a favorite (Janice the chef is like my sister). Love Suze Restaurant, and for Tex-Mex we go to Rafas.
Why is Dallas such a great city for LGBTQ culinary folks?
Dallas has embraced the LGBTQ community and we are involved in every aspect of the life of the city. The arts, culinary, retail, design and architecture of the city have been made better by the contributions of our community and we are a very important part of it.
Next Up: Chef Blythe Beck
