flavors unknown podcast
flavors unknown podcast
Emmanuel Laroche - Show Host
Michael Gallina on Vicia’s Philosophy & St. Louis Culinary Scene
44 minutes Posted Sep 12, 2023 at 7:09 am.
The philosophy behind his hospitality group 17:57
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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
A family-favorite dish that sparked his interest in cooking
Road tripping and discovering a love for food
When school finally clicked for him
Working with Daniel Humm
How chef Michael Gallina met DanBarber
Learning and cooking based on seasonality
The most transformative time of his culinary life
Why Miichael Gallina eventually went back home to St. Louis
Working at Fäviken
16:14The philosophy behind his hospitality group 17:57
How they personalize the menu for each guest
The importance of relationship-building with suppliers
The vegetable that’s inspiring him right now
His biggest source of inspiration
How a new dish makes it into the rotation
Why hMicchael Gallina values creativity over technique and how he balances the two
A creatively inspired new dish
The type of food you’ll find at Winslow’s Table
How to make his Tomato Tartine at home
The food scene in St. Louis
Big city chefs versus small city chefs
How his wife helped him explore more of the St. Louis food scene
Restaurants to visit in St. Louis
Where to find the best ice cream in St. Louis
The cookbooks that have inspired him the most
Kitchen pet peeves
His controversial favorite hot dog
A Unique Hot Sauce Obsession
An addendum to his favorite cookbooks 41:
I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here!
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
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We really get to work with the farmers. Instead of always wanting the best produce, we ask, what else do you need us to utilize to make you successful? It’s my job as a chef to figure out a way to cook that in a delicious way that people will enjoy.
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We don’t have a menu. You come in and we ask you if you have any dietary restrictions. or any allergies and then we hand write a menu for you.
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We all think collaboration is the best way to be successful. Because one or two minds can only come up with so much when you’re trying to push and be creative and be different.
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Vicia Restaurant
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Winslow’s  Table
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Links mentioned in this episode
Vicia restaurant in St. Louis