In Uptown Dallas, Salum Restaurant is one of the city’s most quietly commanding dining rooms—defined not by showmanship but by food that consistently delights. Abraham Salum, both chef and owner, is the driving force behind each meticulously composed dish. Raised in Mexico City with Lebanese-Italian heritage, Chef Salum trained at the New England Culinary Institute, then honed his skills across France, Belgium, Mexico, and the United States. Before opening Salum in 2005, he served as Executive Chef at Dallas’s Parigi, building a culinary résumé grounded in international technique and bold precision.
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by Steven Doyle
