Louis Ciola is a graduate of the C.I.A. in Hyde Park, NY. He joined Salt & Time as executive chef in January 2018 after several years at Barley Swine. Previously, he was Executive Chef of his uncle’s beloved Westlake restaurant, Ciola’s Italian American restaurant for five years before returning to his hometown of Minneapolis to work in some of it’s best restaurants including Lucia and La Belle Vie. Louis’ passion for whole animal butchery and farm fresh ingredients make him right at home in the kitchen at Salt & Time.