Today we’d like to introduce you to Riccardo Sala and Matthew Vonderembse, who are the owners of Salavate Pasta
Hi Riccardo and Matt, we’d love for you to start by introducing yourself.
Riccardo:
I am from Monza (a city next to Milano, Italy) and I moved here 5 years ago, because my wife Ashley (she is from Upstate NY) wanted to live in Orlando. I started my culinary experience in 2006 after graduating from culinary School. I’ve been working since then and I’ve started my career working in Scotland for 2 years, right after graduation, and then moved back to Italy to start a journey in Michelin stars restaurants. I worked in Michelin stars restaurant for about 8 years (with Chefs like Gualtiero Marchesi or Pino Lavarra) and then I went on Disney Cruise Line to try a new experience in the restaurant REMY. After a couple of years working on the ship, I met my future wife Ashley and we decided to get married in Italy and move, for a short time, in Switzerland, where it was fun, but not what we were looking for. At this point, we moved back to Ashley’s home in Upstate NY and we did all the paperwork for my green card. In 2018, I received my green card and we both moved to Orlando to start a new life. I found a Job as a Chef in the Four Seasons Hotel and I was in charge of the Italian restaurant Ravello for almost 5 years. During all this time I always thought about opening something on my own and Matt was excited to do it together. Here the idea is to open an authentic pasta company that does: fresh pasta, ready to eat meals (such as lasagna, baked rigatoni, fettuccine Alfredo, focaccia, and more) private dinners, and consultancy for hotels or restaurants that might need some advice. This pasta company has always been my dream since I was younger. I started to make pasta and ravioli with my grandma and since then I have always had a passion for cooking.
Matt:
I always enjoyed being in the kitchen. My father was cooking for the family and he took a job traveling often. Being the oldest in the family I took his place in the kitchen. I attempted to go to college and quickly realized I wanted to find something that had a purpose for me. Instead of college I went to culinary school in Pittsburgh PA at Le Cordon Bleu.
Culinary school only provided a taste of the industry and basic knowledge for me to build on. I sacrificed weekends, birthdays, and holidays all to host others’ enjoyment. A ton of effort, dedication, and sacrifices got me to where I am today. Being able to understand and work in chaos, all while being uncertain if you can make it. I realized my qualities of a leader kicking without me thinking about it and realized I needed to try and uplift others. I have always worked in Luxury hotels because it offers the best quality products while having the chaos that I thrive in.
Now I am shifting my focus on building a future for me. The purpose of opening Salavate is to build something of my own. I have molded cooks, built teams, and achieved high standards.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
Riccardo:
The Salavate company is owned by me and Matt. Opening a new business has many challenges you wouldn’t expect.. There is some stuff that is easy (like opening a bank account) but other things that require time and research (getting permit from the state for operate, or ordering big equipment),
One part that is challenging, in all of this, is to make the people who you are dealing with be able to spell your name or your last name. They always messed up my name and last name and also Matt’s last name 
.
Being from Italy has made it a little bit more challenging because you need to get used to “new rules and regulations”.
Luckily working with Matt has made it easier to do it, because he knew some of the stuff already and he made it easier to understand.
There are a lot of small details that you have to keep in consideration when you have a new business, and you do not know that you need them until you start the process.
It has been an interesting journey, so far, but we are happy that we did it and we cannot wait to see what the future has for us.
Matt:
This answer is varied, probably based on who you ask. I have sometimes been referred to as a gypsy for my unique approaches on tackling difficult tasks. I don’t like to limit myself to a dish, so for me…I like to think I specialize in adjusting to whatever comes my way.
I am most proud when I am able to have a productive impact on others. Helping them to achieve something they feel out of reach. I am super excited and proud to be part of Salavate LLC.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
Me and Matt have been Chefs for a long time.
Riccardo:
I spent most of my career in Italy (where I am originally from) and I’ve been working in different regions to learn more and as much as possible about my food culture and be able to execute every dish in the right way. I am very proud that in my 16 years of career, I was able to work in 4 different nations (Italy, Scotland, Switzerland and USA), I was able to learn a lot from all of these places and I also worked for 2 Years on Disney Cruise Line (in Remy) where I was able to see a completely different way of cooking and organizing your job (and life).
I am known to be a kind person, I like to invest my time in people that are worth my time and teach them as much as I know to make them, one day a better Chef.
What set me apart is probably the fact that traveling and learning (living) new culture, it opened my mind more and made me see the world from a different perspective. It makes you respect more the traditions and the other culture more when you go to other places.
Is there something surprising that you feel even people who know you might not know about?
Riccardo:
Many people who know that I am a Chef, might not know that I am a very picky person and I do not eat everything.
Something surprising is that my least favorite ingredients are eggs, but my favorite dish ever is Pasta Carbonara, because, if you make it right, you will never taste the eggs.
Contact Info:
- Website: www.salavate.com
- Instagram: https://www.instagram.com/salavate.pasta/
