It’s no wonder that a meal at Gabriel Bremer’s 42-seat jewel box feels like a well-paced musical composition, fluid from the first bite to the sweet finale. Bremer trained as a classical percussionist before realizing that a career in cooking was his true calling. At age 18, he joined the opening team of Sam Hayward’s Fore Street restaurant in Portland, Maine, where he met his future wife, Analia Verolo. He went on to open the eponymous Gabriel’s, a short-lived partnership venture, before moving to Boston to become sous chef for Jody Adams at Rialto. Already bitten by the entrepreneurial bug, the self-taught chef opened Salts in 2004, at the tender age of 27, with Verolo. At Salts, both his musical and culinary experiences have informed the precision of the restaurant and his cuisine. He approaches both service and his cooking like a live performance, paying great attention to detail and using innovative techniques to bring jazzy riffs to the warming flavors of his modern comfort food.