As Co-owner of Take Root Hospitality Group, Tara Gallina is enthusiastically invested in changing the way we think about food. She’s found that getting to know farmers, breeders, and fishermen has helped her become a captivating storyteller, and as she continues to develop relationships with those in the St. Louis community and greater Midwest region, the stories she hears and shares are growing and shaping the service experience at Vicia, Winslow’s Table, Taqueria Morita, and Bistro La Floraison.  

As part of her goal that their restaurant concepts and food spark conversation throughout the community, Tara strives to create an incredible hospitality experience, from the informative waiters who speak eloquently about each dish, to touches like a noteworthy beverage program and specialty takeaway case. While overseeing a team of service staff and handling the restaurants’ operations, she is able to put her detail-oriented, educational-driven leadership skills to good use.  

Tara has a gift for making people feel welcome, and from a young age has loved bringing her family and friends together around the table. She turned that talent into a career path in 2010, when she left a human resources job in Florida to attend the International Culinary Center (ICC) in New York City. After graduating, she stayed on to coordinate cooking workshops with top chefs for ICC, but felt a fascination with the way in which food was grown rising up within. When a posting for the F. A. R. M. S. apprenticeship program at Blue Hill Stone Barns caught her eye, she jumped on the next train to Tarrytown and never looked back. During the six months Tara months spent working on the farm, she received a sustainable agriculture education and a crash course in fine dining service, which completely changed the way she thought about growing and serving food. While at BHSB, Tara mastered all front-of-house positions, becoming lead bartender and one of the most senior service captains, where each night she created a truly unique and flawless dining experience for each and every guest.  

Now, while working alongside her husband and business partner, Chef Michael Gallina, Tara prioritizes offering her team ways to connect to food sources and educational opportunities around that concept, ensuring that she is able to integrate the farming community into all aspects of Take Root Hospitality’s restaurants. As an extension of this, Tara sits on the board of the local nonprofit EarthDance Organic Farm School, helping to support their mission of growing food, farmers, and community through hands-on education and delicious experiences.