FROM LAW TO FASHION DESIGN. FROM MUSIC EVENTS TO THE VERY TRUE CALLING – CULINARY ARTS.

Salvatore Rullo opened his first restaurant branch in 2004 that is now an established and reputable dining place in Kensal Rise. Once given an opportunity, he took advantage of it and pursued the project that he dreamt about from an early age.

Rullo’s name already has a good reputation to the very core of its roots. Salvatore’s mother is a first-class cook and culinary expert, whilst his father is an entrepreneur with a long term experience in the food and hospitality industry. This goes even deeper down the family tree and that is where Salvatore’s passion for food originated and left an infinite scar on his heart.

Though, he did not exactly follow the steps of his parents. Instead, he took a journey exploring many different practices before he actually came back to his true passion. Once landed his feet on the realms of London, he plunged into the world of fashion design, moved on to the music event industry and was even working with music producers – this way exploring various forms of art. A degree in law definitely helped his business become a reality.

But most importantly, his ideas in food arts are all of the above combined – refined to be fashionable and aesthetically pleasing, based on the laws of culinary, each one with a certain sound to it. Food for a synaesthetic experience, at the very least.

BREAKING LOOSE FROM THE SPEED OF LONDON – BRINGING IN THE TIME PROVEN ITALIAN QUALITY

Salvatore states - “If a table of five people want their food cooked, served and with the bill paid in less than an hour and a half, this might not be the right restaurant for them”. Instead, he and his competitively selected chefs focus on expertise, quality and fine dining philosophy.

They are not keen about frozen ingredients at all, even if in many cases this is a more convenient and financially effective solution. Nevertheless, nothing is pre-cooked and the gourmet experience is being built from scratch as soon as the order reaches the kitchen.

EVERYONE CAN TASTE IT

We have always prioritized people and food amongst all other things. Therefore, pricing is something we have worked on and continue doing so – to make our food accessible to everyone. We want to create food art that everyone could taste and enjoy whilst not having to worry about how much it will cost.

To the Rullo's team, the relationship with the customers is very delicate. They strive to make everyone happy, they welcome feedback and criticism, they learn from their mistakes and get better at what they do. All for the same purpose – to create better food art for the people.

GO WORLDWIDE – THE BIG PICTURE

At the moment, the company has two branches in London, but this is definitely not the end. On the future development plan list, new branches are bolded, whilst the very big picture is to go worldwide.

“I would like to have a restaurant in each one of the beautiful cities in the world, like New York” – Salvatore says. Different spice palettes, cultural approaches and vibes will bring a lot of diversity to the company, inspiring us to create the Italian experience in more interesting ways.