Join us every Thursday for live music and great specials! From 6-9 pm, enjoy live music while sharing French, Spanish and Italian family-style cuisine. Order our signature Paella, and receive a FREE bottle of red or white wine!Close Box
Dustin Brien joined the ‘3 of a Kind’ restaurant group in November 2012 as Executive Chef of Salú Small Plates and Wine Bar. Hailing from North Andover, Mass., Brien began his culinary journey at age 15, beginning as a dishwasher for Flic Cooperate Food management and quickly making his way to lead line cook at a local seafood market—all before heading to college.
After spending his first year of college at Elon University in N.C., studying Sound Engineering, Brien transferred to Newbury College in Brighton, Mass., where he shifted career paths to study Culinary Arts. It was here that Brien’s culinary career soared. Working his way from waiter to lead line cook—Brien gained the prestigious title of Sous Chef at age 21, all before even before graduating from culinary school.
Following college, Brien worked as Sous Chef at Bistro 45 and Peddlers Daughter in Haverhill, Mass., working to perfect his skills in European and Irish cuisine. In 2005, while employed as a line cook at Union Bar and Grill in Boston, Brien met his mentor, Stephen Sherman. It was here that Brien learned what fine dining truly meant. With Sherman’s guidance, Brien was promoted to Sous Chef and spent the next five years at Union Bar and Grill, where he won 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 him as Chef de Cuisine. In working together, the duo collaborated with seven local farms and developed a love for local and sustainable ingredients. In over just a year and half, they raised restaurant sales by 30 percent and won a “Best of Boston” Awards for Best Brunch and General Excellence.
Chef Dustin’s diverse cooking experience and determination to continuously create unique and innovative dishes presents a positive new outlook for Salú, one that has already begun to shine though in and out of the kitchen.
Greg Thomas joined Salú Small Plates and Wine Bar in 2011 as Assistant Manager and has recently transitioned to General Manager. A proud native of the Crescent City, Thomas entered the restaurant industry at a young age.
With what began as intentions of finding part time work at a local gumbo shop, Thomas’ hard work and dedication quickly grew into pure passion, showing his love of cooking, food and people.
After eight years of perfecting his cooking style and techniques in and around New Orleans, he moved on to join the Emeril Lagasse team at NOLA in 2001. Thomas dedicated nine years to NOLA and mastered a variety of operational positions including Assistant Sommelier and Assistant General Manager.
Thomas’ high energy and infectious personality have helped him to not only assist in the day-to-day operations of managing Salú, but have allowed him the opportunity to help brighten the faces of those that walk into the restaurant every day.
Chef Michael Ruoss joined the ‘3 of a Kind’ restaurant group in 2009 as Culinary Director, overseeing all executive chefs and helping to provide culinary direction at ‘3 of a Kind’ restaurants, Salú and Byblos.
Originally from southern Maine, Ruoss developed a deep love for cooking and a keen interest in becoming a chef at an early age. Upon moving to New Orleans in 1992, Ruoss worked to perfect his cooking skills and style at numerous culinary mainstays including Upperline and Mike’s on the Avenue.
After cementing his reputation among local taste buds, Ruoss joined the Emeril Lagasse team as Sous Chef of NOLA in 1998. After two successful years, he moved on to Sous Chef of the company’s flagship restaurant, Emeril’s. 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.
In working with Salú and ‘3 of a Kind’ concepts today, Ruoss has helped bring Mediterranean flavors to life through his inspiring guidance and culinary direction.