Flavors Unknown

Michael Gallina on Vicia’s Philosophy & St. Louis Culinary Scene

Chef Michael Gallina

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 scene in St. Louis 32:51
Big city chefs versus small city chefs 33:09
How his wife helped him explore more of the St. Louis food scene 34:11
Restaurants to visit in St. Louis 36:02
Where to find the best ice cream in St. Louis 37:41
The cookbooks that have inspired him the most 38:33
Kitchen pet peeves 39:09
His controversial favorite hot dog 39:42
A Unique Hot Sauce Obsession 40:17
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)

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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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