Michael Gallina on Vicia's Philosophy & St. Louis Culinary Scene
In this captivating episode, we dive deep with the illustrious James Beard Award-nominated Chef Michael Gallina. At the helm of St. Louis's Vicia restaurant, Michael crafts seasonal, vegetable-centric dishes, epitomized in his signature 3-course Farmers Feast. Journey with us as we explore Vicia's underlying philosophy, the forces that continually reinvent its menu, and the core values driving Take Root Hospitality Group. Plus, discover how Michael's culinary adventures in California and New York have been instrumental in shaping his unique gastronomic vision. Don't miss this flavorful conversation!
What you'll learn from chef Michael Gallina
- The flavors and smells of chef Michaael Gallina's childhood 2:54
- A family-favorite dish that sparked his interest in cooking 3:35
- Road tripping and discovering a love for food 5:35
- When school finally clicked for him 7:37
- Working with Daniel Humm 9:05
- How chef Michael Gallina met DanBarber 10:40
- Learning and cooking based on seasonality 12:01
- The most transformative time of his culinary life 12:43
- Why Miichael Gallina eventually went back home to St. Louis 14:56
- Working at Fäviken 16:14
The philosophy behind his hospitality group 17:57 - How they personalize the menu for each guest 18:56
- The importance of relationship-building with suppliers 20:28
- The vegetable that’s inspiring him right now 21:33
- His biggest source of inspiration 23:01
- How a new dish makes it into the rotation 24:14
- Why hMicchael Gallina values creativity over technique and how he balances the two 25:15
- A creatively inspired new dish 26:29
- The type of food you’ll find at Winslow’s Table 28:31
- How to make his Tomato Tartine at home 30:36
- The food
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