Abraham is a graduate of New England Culinary Institute in Montpelier, Vermont; and continued his education by working in kitchens in France, Belgium, Mexico and the United States. His vision is to create a restaurant that sets standards, rather than follows them. Salum is committed to becoming a food and beverage destination that is celebrated by its guests, distinguished by food that is extraordinary, and an attentive professional staff that is well educated on cuisine and wine.