Chef Abraham Salum is the Chef and Owner of Salum and Komali Restaurants based in Dallas Texas.  Chef Abraham cooked at the Beard House in October 2011 and has appeared at international invitation cooking events in Punta Mita, Barcelona and Argentina.  He has been recognized by Esquire Magazine food critic as leading the trend toward authentic, contemporary Mexican cuisine in the U.S. He is a graduate of the New England Culinary Institute.  Chef just returned from cooking a Day of the Dead celebration dinner at New York's James Beard House. The dinner was attended by 16 members of the New York culinary media, and they gave rave reviews.  Chef is a great example of one of those chefs forming an image around his name and working to get media for his restaurant and himself personally as a brand.  