Tony Galleno

Accomplished culinary leader with extensive experience in fine dining, Michelin-recognized restaurants, Mediterranean cuisine, and multi-unit restaurant operations. Proven track record in leading high-performing kitchen teams, developing systems and training programs, executing elevated menu concepts, and maintaining operational excellence in fast-paced environments. Skilled in culinary management, menu development, inventory control, cost management, staff mentorship, and kitchen organization while consistently delivering high standards of food quality and guest experience.

Culinary Director at Motek

• Oversaw culinary operations, kitchen systems, and recipe standardization across multiple restaurant locations.
• Developed training programs, prep systems, operational procedures, and kitchen organization standards.
• Managed food cost controls, inventory systems, ordering processes, and culinary leadership teams.
• Collaborated on menu development, restaurant openings, and implementation of company-wide culinary standards.

Executive Chef at Mandolin Aegean Bistro

Michelin Bib Gourmand Recognized Restaurant

• Led all back-of-house operations for a high-volume Mediterranean restaurant recognized by Michelin Bib Gourmand.
• Directed menu execution, kitchen management, scheduling, ordering, and team leadership.
• Maintained elevated food quality standards, recipe consistency, and efficient kitchen operations.
• Trained and mentored kitchen staff while improving organization, prep systems, and service execution.

Executive Sous Chef at Ariete

Michelin Star Restaurant

• Supported executive leadership in managing daily operations within a Michelin-starred fine dining kitchen.
• Oversaw prep production, station execution, butchery, and service standards in a fast-paced environment.
• Assisted with menu development, kitchen systems, staff training, and quality control.
• Helped maintain precise execution and elevated culinary standards during high-volume services.

Sous Chef at Cypress Room

• Managed kitchen operations during service while maintaining organization, consistency, and quality standards.
• Oversaw prep production, inventory organization, and station readiness.
• Assisted in training cooks and maintaining efficient back-of-house operations.

Sous Chef at Michael's Genuine

• Supervised kitchen staff and daily prep operations in a high-volume restaurant environment.
• Maintained food quality, cleanliness standards, and kitchen efficiency during service.
• Assisted with ordering, inventory management, and culinary team development.

Line Cook at DB Bistro

• Worked multiple stations in a professional fine dining kitchen environment.
• Executed service with precision, consistency, and strong attention to detail.
• Supported prep production, station setup, and daily kitchen operations.

– Culinary Institute of America