Bios

Salvatore “Sal” Lo Cascio began his career in the culinary arts in his native Palermo, Italy, where he studied traditional Sicilian cuisine.  Upon receiving numerous certifications, Chef Sal moved to the United States where he first served as one of the primary pizza chefs at the now-shuttered Nella in Chicago’s Lincoln Park.  He then brought his pizza-making skills over to Forno Rosso, where he worked his way up for 5 years, eventually becoming the Executive Chef.

 An expert in VPN-certified pizza, Chef Sal believes in using whole, natural ingredients that are both tasty and beautiful.  Chef Sal joined the Coda di Volpe team in 2020 and has been instrumental in developing the focaccia pizza which is offered in the restaurant and from The Foxhole walk-up window.