Salvador Avila is an accomplished chef with 14 years of experience in all aspects of restaurant kitchen operations from line cook to Executive Chef. Sal has deep roots in Middle Tennessee. Before moving to Nashville he grew up in nearby Columbia, Tennessee. Prior to beginning work on the concept for Prima, Sal was the Executive Chef at 360 Bistro, receiving rave reviews from the restaurant’s patrons and many in= the local media. Sal has also worked in various roles for local favorites City House, Martin’s Bar-B-Que Joint, Burger Up and Josephine. Sal received his formal training at the California Culinary Academy in San Francisco, graduating with honors. He then went to work in many of the Bay Area’s finest restaurants to hone his skills in all aspects of menu planning, food preparation, staff management and restaurant operations. In preparation for his dream to launch his own dining concept, Sal worked in many different roles including meats, pastry, breads, fruits and salads, pantry, pizza oven, sauté, butcher and Sous chef. His west coast experience includes many of America’s finest restaurants such as The Hotel Monaco and Grand Café in San Francisco and The Ritz-Carlton at Half Moon Bay.
In addition to his restaurant experience, Sal has also worked in catering and has served as a Private Chef in Northern California and Middle Tennessee.