Chef Sal Fernandez grew up in Napa and studied at the Culinary Institute of America in California. His passion started at an early age. Surrounded by restaurants such as The French Laundry and Meadowood, he aspired to work with some of the best chefs. Chef Sal has trained under Chef Rogelio Garcia and Chef Brandon McGlamery, both Thomas Keller Alums. He believes that working with those great chefs and his six years in the military have contributed to his leadership in the kitchen.
Chef Sal joined the Bridges project because he was intrigued with the opportunity to come up with something new and creative for Greencastle, DePauw University, and the surrounding communities. The restaurant is his passion and he hopes to make a unique statement. The opportunity to work with an authentic wood-burning pizza oven from Italy and create an environment that brings people together in a casual/social setting was enticing for him. Chef Sal’s philosophy for Bridges is simple: "Great Food and Great Service." That is the philosophy his team will live by every day!