It’s hard to imagine a more natural fit for the kitchen: Salvatore Ferro, executive chef at Clyde’s of Georgetown. A native of Grosse Point, Mich., Ferro grew up in an intensely food-oriented Sicilian family. Indeed, Ferro still hangs onto the stool he stood on as a youngster in his family’s kitchen. “Cooking was always part of the family life,” he said. “When I was a kid, my grandmother was in a wheelchair, and she rolled up to the kitchen table [to prepare meals]. We were always in the kitchen cooking with my mother. I get my hard-work ethic from her.”