Michael Gallina is the Chef/Co-Owner of Take Root Hospitality (Vicia, Winlsow’s Table, Bistro La Floraison, and Taqueria Morita) in St. Louis, Missouri. 

His first restaurant, Vicia, has earned 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.  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.

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.  

Before opening his own restaurants, Michael worked for Chef Dan Barber for eight years, most recently as the Chef de Cuisine at the acclaimed Blue Hill at Stone Barns in Pocantico Hills, New York. Before that, he got his start with Chef Daniel Humm at Campton Place in San Francisco, following him to New York City to be on the opening team for his take over of Eleven Madison Park.

Take Root Hospitality Partner and Culinary Director, Aaron Martinez has kept his eyes open for special “aha” moments and encounters from the time he left California to attend the Arizona Culinary Institute.  After a memorable meal at William Bradley’s restaurant, VU, he reached out and scored a job working under the acclaimed chef, who would become his mentor and most profound professional influence.  Martinez followed Bradley back to San Diego to help open Michelin starred Addison, and then embarked for Spain and Belgium thanks to his mentor’s suggestion to work overseas and explore the world. 

After returning to the states, Martinez scored Chef de Cuisine jobs at acclaimed Bay Area restaurants Quince and Commis, with a stint doing R&D for Lettuce Entertain You in Chicago.  

Before moving to St Louis, Martinez took the future in his own hands once again, and contacted Chef Michael Gallina to learn about the culinary landscape in this Midwest metropolis.  That call inspired his move, and was the precursor to landing at Vicia, where he most recently held the role of Executive Chef until becoming a partner in the company in early 2022. He is responsible for menu development and overseeing the food for all of the group’s restaurants, Vicia, Winslow’s Table, Bistro La Floraison and Taqueria Morita (inspired by Martinez’s Mexican heritage).