Food & Wine Magazine has named Vicia’s Michael Gallina one of its best new chefs of 2018. This year’s 11 winners hail from restaurants in nine cities.
“Dinner delivers the message with bites like split breakfast radishes served with a pesto made from their tops, or a glass of tomato water with a piece of charcuterie balanced on its rim,” Jordanna Rothman, Food & Wine restaurant editor, writes of Vicia and Gallina. “Vicia isn’t meatless, but Gallina chooses his moment carefully.”
Gallina spent four years as chef de cuisine at Dan Barber’s farm and restaurant Blue Hill at Stone Barns in Westchester County, New York before returning to St. Louis.
Originally from St. Louis, Gallina went to the University of Missouri - Columbia to study sports journalism, but left to attend the California Culinary Academy. Gallina has studied great restaurants in Sweden, Spain and South America.
