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 2:54A family-favorite dish that sparked his interest in cooking 3:35Road tripping and discovering a love for food 5:35When school finally clicked for him 7:37Working with Daniel Humm 9:05How chef Michael Gallina met DanBarber 10:40Learning and cooking based on seasonality 12:01The most transformative time of his culinary life 12:43Why Miichael Gallina eventually went back home to St. Louis 14:56Working at Fäviken 16:14The philosophy behind his hospitality group 17:57How they personalize the menu for each guest 18:56The importance of relationship-building with suppliers 20:28The vegetable that’s inspiring him right now 21:33His biggest source of inspiration 23:01How a new dish makes it into the rotation 24:14Why hMicchael Gallina values creativity over technique and how he balances the two 25:15A creatively inspired new dish 26:29The type of food you’ll find at Winslow’s Table 28:31How to make his Tomato Tartine at home 30:36The food scene in St. Louis 32:51Big city chefs versus small city chefs 33:09How his wife helped him explore more of the St. Louis food scene 34:11Restaurants to visit in St. Louis 36:02Where to find the best ice cream in St. Louis 37:41The cookbooks that have inspired him the most 38:33Kitchen pet peeves 39:09His controversial favorite hot dog 39:42A Unique Hot Sauce Obsession 40:17An 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!
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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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