Michael Gallina
Chef/Owner
As Chef/Owner of local hospitality group Take Root Hospitality (Vicia, Winlsow’s Table, Bistro La Floraison and Taqueria Morita) Michael Gallina is thrilled to bring a taste of the world he’s explored back home to the people of St. Louis. Sourcing fresh ingredients every day, Michael works alongside his team of chefs and cooks, and creates dishes that continually change and evolve with the seasons.
His thirst for experimentation with ingredients – fueled by holidays at his grandpa’s house, cooking Yorkshire pudding until the smoke detectors sent the fire fighters to their door – have helped him earn Vicia many accolades since its opening in 2017, including 4-stars from the St. Louis Post-Dispatch, a semi-finalist nomination from the James Beard Foundation for Best New Restaurant 2018, and a Best New Restaurant in America nod by Eater, Esquire & Bon Appetit. Under his leadership, Vicia was also named the #1 restaurant by St. Louis Post-Dispatch Restaurant Critic Ian Froeb in the STL Top 100 list. Michael was named a Best New Chef in America 2018 by Food & Wine and a James Beard Foundation Finalist for Best Chef in America Midwest 2019 & 2020 (winners were not announced in 2020 and the 2021 awards were canceled due to COVID).
While his restaurants differ in ambience and cuisine, what remains consistent among all TRH concepts is Michael’s dedication to putting out the best food made from the best ingredients. His attention to local, seasonal food is unwavering and his vegetable-forward menus brim with innovation.
Inspired by his grandfather’s curiosity for cooking and culture, Michael left his childhood home of St. Louis at the age of 22 -- his Cardinals’ cap tucked securely in his suitcase -- to begin his own food-focused journey of the world. After attending the California Culinary Academy in San Francisco, he found a home in Campton Place's four-star kitchen under Chef Daniel Humm, and when Humm moved to New York City to take over Eleven Madison Park, Michael joined his team as sous chef. On days off, he would frequent Dan Barber's acclaimed West Village restaurant Blue Hill, and in 2007 he made the move to join Barber there. After helping run the kitchen at Blue Hill for four years, Michael took on the role of chef de cuisine at Blue Hill Stone Barns in 2011, where he stayed for over 5 years and met his now-wife and business partner, Tara. His culinary achievements at BHSB contributed to many accolades for the restaurant, including Outstanding Restaurant in America from the James Beard Foundation, and a ranking on the San Pellegrino Top 50 Restaurants in the World list.
Encouraged by Barber to see the world before taking the reins at BHSB, Michael spent time in some of the top kitchens in Sweden and Spain, including Faviken and Quique Dacosta. There, he found inspiration in the use of nature and foraging for ingredients, and developed an appreciation for the way that vegetables were treated with the same attention as the choicest proteins. That education only continued during his time at BHSB, and his passion for harvesting food with his cooks, working closely with plant breeders and farmers on developing improved flavor in crops, and creating a cuisine that supports the surrounding farms and landscape, is, for Michael, forever intertwined with what occurs inside the kitchen.
