Saúl Román was born in Cuernavaca, Mexico, better known as the “City of Eternal Spring”. Saul started his career in Mexico City, where he worked in several high-end restaurants and hotels. With almost 20 years of culinary experience under his belt, he decided to move to Chicago. Once in Chicago, Chef Roman helped open several different notable restaurants in the area, including Salpicon, Zapatista, Adobo Grill and ZOCALO. When it came to the Tabu menu, Saul was able to “color outside of the lines” with his dishes, applying his deep knowledge of the culture and cuisine…while also breaking a few rules in the name of flavor and the eating experience.