Elena Salati
Chef Elena Salati
Q&A
Tell us about you
Hi! I’m Elena Salati, and I consider myself both a chef and an artist. Cooking is my creative outlet—a way to blend practicality with beauty. Forme, food isn’t just about taste; it’s about the entire sensory experience—how it looks, smells, and feels. In a way, I’m a culinary artist, creating dishes that tell a story. Currently, I run a small, lively restaurant called Cremini’s, located in the heart of Brooklyn. We specialize in the cuisine of Le Marche, a region close to my husband’s heart and heritage.
Squid Pasta by Marta Sandini
Your Journey?
My culinary journey began as a mix of family tradition and personal exploration. Growing up in Turin, food was so much more than sustenance—it was love, connection, and storytelling. My mother worked magic in the kitchen, effortlessly turning simple ingredients into something extraordinary. The smells, the textures, the sounds of cooking—it all felt enchanting. But I didn’t immediately see myself pursuing a career in food. It was a gradual realization that food could be both an art form and a way to connect with others. The turning point came while I was studying architecture. Though I loved the discipline, I felt a disconnect—it didn’t ignite my passion. But food did. I saw parallels between architecture and cooking: the design, the structure, and the balance of elements. That’s when I decided to enroll in culinary courses and fully embrace this path. In 2018, my husband and I opened Cremini’s, a cozy bistro in Brooklyn that celebrates the flavors of Le Marche, where he was born and raised. Together, we’ve created a space where my love for Italian cuisine meets his dedication to crafting memorable dining experiences. As I continue this journey, every dish I make inspires me. It’s a chance to innovate, celebrate the seasons, and share a story. I’m proud of how far I’ve come, and I’m excited for the adventures ahead.
Food as Art
For me, food is a form of art. The plate is my canvas, and every dish tells a story. Food has the power to move people, connecting them to a place, a season, or a cherished memory. The art isn’t just in the cooking—it’s in the presentation. The way colors, textures, and shapes come together matters. Each garnish, sauce drizzle, or arrangement on the plate is intentional, adding depth and emotion to the dish. Like any art form, food can evoke emotions, transport people, and create lasting connections. That’s the beauty of food as art—it’s more than a meal; it’s an experience.
Signature Creations?
One of my signature dishes is Fried Ascolana Olives, a recipe deeply rooted in family tradition and sentiment. These olives are stuffed with a rich filling of veal, breadcrumbs, and aromatic herbs, then breaded and fried to perfection. The result? A delightful contrast between the crispy coating and the tender, savory center. Each bite offers a balance of tangy olive flavor and comforting, herby stuffing. This dish is particularly special because of its connection to my husband’s family. It originated in Ascoli Piceno, near Porto San Giorgio, where his grandmother prepared these olives for celebrations and family gatherings. Passed down through generations, this recipe has become a symbol of love, tradition, and connection. When I make Ascolana Olives, I feel like I’m carrying forward a piece of history—a bridge between my husband’s heritage, my culinary journey, and the joy of sharing this tradition with others.
Behind the Apron?
My inspiration comes from nature, travel, and the people I meet along the way. I love exploring how different cultures use similar ingredients in such unique ways—it’s endlessly fascinating and humbling.
What would you like to share with the Readers?
If I could share one message, it’s this: food is about connection. It’s not just about the ingredients or the recipe; it’s about the moments you create around the table. Whether it’s a simple homemade meal or an elaborate dish at a restaurant, food has the power to bring people together, spark memories, and create meaningful experiences. Take time to savor the process, the flavors, and the company you share it with. Experiment in the kitchen, cook with intention, and don’t be afraid to let food tell your story—your heritage, your creativity, and your love. If I had to describe my approach to food in three words: Authentic, Creative, Connected.
What’s ahead?
One of my dreams is to write a cookbook—a collection of recipes, stories, and lessons from my life in the kitchen. It would be a way to celebrate the people, places, and flavors that have shaped my journey. Cooking is a never-ending adventure, and I can’t wait to see where it takes me next.