Emanuel Salinas, Owner

Emanuel credits his childhood upbringing for helping him craft Casa Komali into a unique and adventurous Mexican restaurant and cantina.

Raised in Mexico by a vegetarian mother who believed in holistic medicine, Emanuel developed an eclectic taste, always craving to combine distinct Mexican flavors in new ways. At age 24, Emanuel moved to the States to earn his accounting degree from the University of San Francisco. He also immersed himself in the hospitality industry, managing several restaurants in San Francisco.

Ready to put his own stamp on Dallas Mexican restaurant scene, Emanuel is proud to introduce Casa Komali, a unique combination of cafe, comida and bebidas in the Dallas Uptown district.



Chef Hugo’s passion is to bring his personal experiences into the kitchen by designing a well-rounded menu consisting of Mexican, Mediterranean, coastal, and farm-to-table influences. With every plate he creates, he hopes to "Bring memories to people.”

Hugo Galvan first appeared on the Dallas food scene in 2005 when he opened his own restaurant, Cafe San Miguel, and he has continued his culinary journey, recently stepping into the role as Head Chef at Komali.

Starting at the age of 14 making pizzas for extra money in his Mexican hometown of San Miguel De Allende, Hugo soon traveled to Cabo San Lucas and Puerto Vallarta to gain experience working in restaurant kitchens. As his knowledge and skills grew, Chef Hugo made the decision to bring his talents to the United States in 2000, when he worked at III Forks and Maggiano’s. After several years in Dallas, he took a leap and opened Cafe San Miguel.

With his reputation rising, Hugo was presented with an offer to travel to Spain and France by Torres Winery. He refined his culinary skills and learned more about wine pairings, fine dining, and international cuisine. When he returned in 2012, he opened a second location of his restaurant, Hacienda San Miguel in Fort Worth.

In 2015 Hugo was contacted by Chef Stephan Pyles to assist with the opening of Flora St. Cafe. After working under Chef Pyles for a year, Hugo went on to develop menus for iconic Dallas restaurants including El Bolero and Urban Taco, while also consulting for other local spots. Shortly after, Hugo joined with a good friend to open the cutting-edge Revolver Taco Lounge.

When owner Emanuel Salinas decided to revamp Komali’s menu, he knew Chef Hugo was the perfect fit. After some conceptual idea meetings, it was clear that Hugo was the ideal Head Chef.

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Adrian Alba, Assistant Chef

Adrian has been with Komali for quite some time and has worked alongside all of our chefs through the years. When the new vision of Casa Komali was established, we knew Adrian was a crucial part of future success. With experience in some of Dallas’ top kitchens, including Hibiscus, Victor Tangos, and Salum, Adrian has developed a passion for executing a fine dining experience. His relationship with Chef Hugo is collaborative and inspirational; together they encompass the delicious consistency that is the Casa Komali menu. 


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Ron Guest, Designer

Ron oversaw the transformation of Casa Komali, bringing to life the new spaces for breakfast and lunch, while preserving the integrity of its warm, welcoming dinner environment. Growing up Tex-Mex, Ron traveled extensively in Mexico as a student, where he developed a love and appreciation for the country’s hospitality, culture, and cuisine. Ron previously collaborated with Chef Hugo Galvan for Cafe San Miguel’s successful opening in 2015. Ron’s attention to detail, playful spirit, and rich knowledge of the hospitality industry has enabled him to craft Casa Komali’s welcoming atmosphere.