Salu Bistro and Bar, New Orleans
Salú Bistro and Bar welcomes its Executive team, Corporate Chef Michael Ruoss and Executive Chef Dustin Brien. As Corporate Chef of ‘3 of a Kind’ restaurant group, Ruoss oversees all chefs and provides culinary direction at ‘3 of a Kind’ restaurants Salú Bistro and Bar and Byblos. Chef Brien joined Salú in November of 2012, assisting with the transition from a small plates restaurant to the current ‘Bistro and Bar,’ highlighting the Mediterranean region and emphasizing larger, sharing plates.
Originally from southern Maine, Ruoss developed a love for cooking at an early age. After moving to New Orleans in 1992 and cementing his reputation among local taste buds including Upperline, Ruoss joined the Emeril Lagasse team as Sous Chef of NOLA in 1998. After two successful years, he moved to the company’s flagship restaurant, Emeril’s, as Sous Chef. In 2002, Ruoss returned to NOLA as Executive Sous Chef, and in 2004, rose to the highest culinary position, Chef de Cuisine, which he held for five years.
Hailing from North Andover, Mass., Brien began his culinary journey at age 15; beginning his journey in a dish room, Brien worked his way up to the prestigious title of Sous Chef by age 21. In 2005, while employed as line cook at Boston’s Union Bar and Grill, Brien met his mentor, Stephen Sherman. There he spent the next five years earning several “Best of Boston” Awards for Best Brunch and Best American Restaurant. Sherman left Union Bar and Grill in 2011 to take on a new challenge at Scarlet Oak Tavern in Hingham, Mass., requesting that Brien join as Chef de Cuisine. There the duo collaborated with numerous local farms focusing on sustainability and a farm to fork mentality.