Salvatore Agate

The Climb

Salvatore Agate’s career reads as steady accumulation: time in the same kind of kitchen, long stretches in post, and a progression built on discipline rather than display. At Osteria Antica Bologna, he held the role of Sous Chef from 2012–2023, a span that points to durability and increasing control of the work. He then moved to Divino Enoteca in Edinburgh, Scotland, as Senior Sous Chef from 2023–2025, where the kitchen later became his own. By 2025, that path had resolved into a Head Chef appointment at Divino Enoteca, a promotion that reflects earned confidence and continuity in the trade.

Today

Since 2025, Agate has led the kitchen at Divino Enoteca as Head Chef with a brief shaped by clarity rather than show. His stated aim is straightforward: guests should leave with uncomplicated joy, and that means uncluttered plates, ingredients allowed to speak for themselves, and a team that is both motivated and creatively fulfilled. The language matches the method. It points to a cooking style that values restraint, legibility and a clean read on each ingredient. He also frames the menu through a Southern Italian lens, aiming to bring the more niche dishes of his childhood to Edinburgh diners and give them something new to find as a regular favourite.

In Their Words “My goal is for guests to feel uncomplicated joy when they dine at Divino. That means uncluttered plates, ingredients that speak for themselves and a kitchen team that’s both motivated and creatively fulfilled.” “I can’t wait to introduce Edinburgh’s diners to the more niche Southern Italian dishes of my childhood and allow guests to discover new favourites.”

Recognition

The key dated marker in Agate’s career is the 2025 move to Head Chef at Divino Enoteca, after serving there as Senior Sous Chef from 2023–2025. That promotion follows the longer apprenticeship of service at Osteria Antica Bologna, where he was Sous Chef from 2012–2023. Read together, the dates show a career built through consistent progression, with responsibility increasing in step with time in the kitchen.