by Steven Doyle photo by Robert Bostick
We have featured Abraham Salum several times on craveDFW throughout the year, and he is one chef that we never grow tired of chatting with. Abraham always has an entertaining story to share and truly loves his craft. He makes our job here so very simple, offering sage advice like he did in a tamale series.
Abraham is the owner of Salum, the New American restaurant tucked away on the outskirts of Uptown at Cole and Fitzhugh, and Komali. Komali is a fun and energetic restaurant that serves authentic Mexican cuisine much like he experienced when living in Mexico City. Continue reading
The chefs line up. Winner Peraza is second from the left. Runner-up Andrea Maricich is being interviewed by emcee Jim White and third-placed Kenny Mills has the hat
by Andrew Chalk
Julio Peraza is the new AIWF Caesar Salad Champion, making him the twenty second winner of the annual competition that challenges Dallas chefs to win a public vote with their Caesar Salad and ‘lagniappe’ dish. In an impassioned acceptance speech the executive chef at Komali and Salum Peraza attributed his success to his hard-working sous chef Abraham Salum (who also happens to be his boss). The Peraza-Salum team described their winning dish as “Ancho Braised Short Rib and Queso Fresco Tamal, Black Bean Sauce, Crema and Chile de Arbol Salsa”. This is on the menu at Komali. Peraza now becomes Honorary Chair of next year’s event. So popular was this dish that it was sold out before I got to it after circling around taking pictures. Continue reading
by Andre Natera
We are starting an occasional chef-on-chef interview series. The idea was given to us by chef Andre Natera who recently moved from Dallas to Austin where he is the hotel’s executive chef. We suggested he speak with long time co-worker who is the new executive chef at Komali and Salum, Julio Peraza. Peraza is a heavy weight when it comes to affairs of the kitchen, and has a certain passion and leadership ability that made him the ideal choice for the new post. He also makes for a fun interview.
Chef Julio Peraza, born in El Salvador, began his career by attending the California Culinary Academy in San Francisco. Upon graduating in 2002, Peraza launched his career as a line cook under the guidance of Chef Joel Guillon at The Argent Hotel in San Francisco, and at Gary Danko Restaurant where he developed his passion for fine dining.
After four years in San Francisco, Chef Peraza traveled extensively and held various positions prior to being promoted to the sous chef position at St. Regis Hotel in Kauai. Two years later, Chef Peraza moved to Las Vegas and worked under Chef Kerry Simon Cathouse as a sous chef. Soon after, he worked as executive sous for Chef David Myers’ Comme Ca located in West Hollywood and at the Cosmopolitan Hotel Las Vegas. Continue reading
by Steven Doyle Trinity River Audubon Center’s signature event, Scissor-tails & Cocktails, presented by the Omni Dallas, is the party to support outdoor education for North Texas children. With tasty treats from celebrity chefs, s’mores around the campfire, birds of prey, live music from the Dallas Family Band, a silent auction and so much more, it’s a fun and festive celebration benefiting Trinity River Audubon Center’s outdoor educational programs for kids. Ben Jones, Trinity’s Center Director, says “At Audubon Texas, we’re passionate about connecting kids to nature and building a foundation for conservation stewardship. Kids from Pleasant Grove to Preston Hollow from Lakewood to Lake Highlands and Oak Cliff to East Dallas – kids from every background and stripe; we believe every child deserves a proper introduction to the outdoors – No child left inside!” Continue reading
by Steven Doyle
Ian Tate has been named Executive Chef of Salum and Komali restaurants in Uptown. Chef Tate’s DFW experiences have included helping to open the Brownstone in Fort Worth as well as Rathbun’s Blue Plate Kitchen and was former executive chef of Nova. The announcement was made by chef-owner Abraham Salum. Ian has worked in restaurants from New Orleans to Natchez and was formerly with the Four Seasons Hotel in Washington DC. Continue reading
by Steven Doyle
Abraham Salum has been busy travelling South America and gearing up for his next appearance at the James Beard House in New York. This time Salum will be taking along his Komali executive chef Anastacia Quinones (AQ to you and me). Continue reading