Morris Salerno
Bistecca-An Italian Steakhouse
Morris began his culinary career in the 1970s at the Fairmont Hotel in Dallas, Texas.
Success is something Salerno knows about. At the age of 25, he joined the prestigious
Lowes Anatole Hotel in Dallas. Salerno said every working chef’s dream is to open... READ MORE
Success is something Salerno knows about. At the age of 25, he joined the prestigious
Lowes Anatole Hotel in Dallas. Salerno said every working chef’s dream is to open... READ MORE
Morris began his culinary career in the 1970s at the Fairmont Hotel in Dallas, Texas.
Success is something Salerno knows about. At the age of 25, he joined the prestigious
Lowes Anatole Hotel in Dallas. Salerno said every working chef’s dream is to open their
own restaurant. He did, not just one, but three: Salerno Restaurant in Flower Mound
(1985-present), Gibbs Station in Coppell (1989-1999 ).
In 1994 Morris opened The Grotto, which was renamed BISTECCA – An Italian
Steakhouse in 2014 after competing on Hungry Investors with John Taffer, and recently
celebrated 30 years in business!
In 1989 and 1991, Morris earned “Dallas Chef of The Year” by the Texas Chef
Association. The Dallas Times Herald picked him as one of the “Top Ten Young Chefs
of Dallas”. In 2005, Morris and two of his cooks from The Grotto, won the “Iron Chef of
The Southwest” and took home the only gold medal in the competition hosted by the
Texas Restaurant Association and the American Chefs Federation.
In 2004, Morris wrote and published his first cookbook – Morris’ Way, which has sold
over 6,000 copies. His second cookbook, More Morris’ Way was published in December,
2015 and has sold over 5,000 copies.
Morris Salerno has been a competing chef of the American Team since 1992, winning
numerous awards with the World Master Chefs Society Team USA in competitions in
France, England, Ireland, Germany, Canada, Sweden and Thailand. He serves as the past
President of the Epicurean World Master Chefs Society. In 2012, Morris fulfilled a
lifelong dream and competed in the International Culinary Olympics in Germany. He and
his team competed against 50 other teams and walked away with a bronze medal! In
November 2014 Morris earned an individual GOLD medal at Expogast Villeroy & Boch
Culinary World Cup in Luxemburg! Most recently Morris served as team manager for the
Global USA Competition in Malaysia.
In 2020 Morris was awarded Chef of the Year by the Texas Chef Association. This award
was followed up by the honor of being named HAAC (Honorary American Academy of
Chefs) in 2021, which is the highest honor bestowed upon a professional Chef! In 2025
he was inducted into the Texas Chef Association Hall of Fame.
Morris’s heartfelt love for cooking is obvious, but it extends far beyond his kitchen. He
has an even greater love for giving back to the community. Charity work has always been
a large part of Morris’ life, and he has actively given his time and raised money for
virtually every local charity, local school, local sports team, as well as the North Texas
Food Bank, teaching Cooking Matters classes, as well as S.O.S.
The Grotto/BISTECCA has earned a reputation as a destination restaurant, consistently
being named BEST OF.
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Success is something Salerno knows about. At the age of 25, he joined the prestigious
Lowes Anatole Hotel in Dallas. Salerno said every working chef’s dream is to open their
own restaurant. He did, not just one, but three: Salerno Restaurant in Flower Mound
(1985-present), Gibbs Station in Coppell (1989-1999 ).
In 1994 Morris opened The Grotto, which was renamed BISTECCA – An Italian
Steakhouse in 2014 after competing on Hungry Investors with John Taffer, and recently
celebrated 30 years in business!
In 1989 and 1991, Morris earned “Dallas Chef of The Year” by the Texas Chef
Association. The Dallas Times Herald picked him as one of the “Top Ten Young Chefs
of Dallas”. In 2005, Morris and two of his cooks from The Grotto, won the “Iron Chef of
The Southwest” and took home the only gold medal in the competition hosted by the
Texas Restaurant Association and the American Chefs Federation.
In 2004, Morris wrote and published his first cookbook – Morris’ Way, which has sold
over 6,000 copies. His second cookbook, More Morris’ Way was published in December,
2015 and has sold over 5,000 copies.
Morris Salerno has been a competing chef of the American Team since 1992, winning
numerous awards with the World Master Chefs Society Team USA in competitions in
France, England, Ireland, Germany, Canada, Sweden and Thailand. He serves as the past
President of the Epicurean World Master Chefs Society. In 2012, Morris fulfilled a
lifelong dream and competed in the International Culinary Olympics in Germany. He and
his team competed against 50 other teams and walked away with a bronze medal! In
November 2014 Morris earned an individual GOLD medal at Expogast Villeroy & Boch
Culinary World Cup in Luxemburg! Most recently Morris served as team manager for the
Global USA Competition in Malaysia.
In 2020 Morris was awarded Chef of the Year by the Texas Chef Association. This award
was followed up by the honor of being named HAAC (Honorary American Academy of
Chefs) in 2021, which is the highest honor bestowed upon a professional Chef! In 2025
he was inducted into the Texas Chef Association Hall of Fame.
Morris’s heartfelt love for cooking is obvious, but it extends far beyond his kitchen. He
has an even greater love for giving back to the community. Charity work has always been
a large part of Morris’ life, and he has actively given his time and raised money for
virtually every local charity, local school, local sports team, as well as the North Texas
Food Bank, teaching Cooking Matters classes, as well as S.O.S.
The Grotto/BISTECCA has earned a reputation as a destination restaurant, consistently
being named BEST OF.
