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Top Chef Interviews
Michael Galata

Michael Galata

Posted: February 2012 | Make a Comment
Chef Michael Galata

MEET THE CHEF
Michael Galata

Have you always wanted to ask your favorite chef what they love to eat when they’re at home? Or perhaps what they think the next big food or dining trend will be? Look no further than this exclusive series of chef interviews by JustLuxe. So read on, as we bring you these nswers and more — direct from the culinary masters themselves. Some of the most famous names in the industry, including legendary Michelin-starred chefs, have divulged exciting insider information and personal stories of their journey to the top just for our readers.

Restaurant: Osteria del Circo
Location: New York
Type of Cuisine: Italian


JustLuxe: At what point in your life did you decide to become a chef? What influenced you to do so?

Michael: My decision to become a chef was an easy, clear choice from a young age. My family owned an Italian restaurant and from about Junior High on; I always worked there to help my family , from about 12 or 13 on.

JustLuxe: If you could give a word of advice to an aspiring chef, what would you say?

Michael: In terms of advice for young cooks or aspiring chefs, I would say like any other business or profession in the beginning now a days , pay your dues , work hard for as many chefs and restaurants as you can. See as much as you can, and don't worry about the pay .

JustLuxe: Where do you get inspiration for the design of your dishes and plating?

Michael: In terms of inspiration for dishes, plating and their design , it comes from lots of different places. Sometimes it's how it classily it should be done, sometimes it's dependant on the plate I am using, and of course the level and theme of the kitchen (restaurant )I'm working in at the time. Most importantly nothing too contrived or too difficult to execute during a busy service .

JustLuxe: What do you predict as the next big trend in cooking and/or the restaurant industry?

Michael: In terms of trends and forecasting, its difficult especially in NYC. But I would say it is all based on the customer in any sustainable business and with the economy being what it is - slowly "re-couping " if you will - I think generally people are looking for value and wholesome foods over extravagance and decadence . That being said we're seeing more themed specialty restaurants doing great for example, instead of a great Japanese restaurant. Picking one great Japanese dish and basing it on that, (doing what you do and everyone likes the most ) you get a ramen house , or instead of a great American restaurant, simply a steak frite' house . Personally I enjoy this and hope to see more businesses really funnel down ideas to the gold ones and ride with that , it's refreshing .

JustLuxe: Which season do you look forward to the most for its ingredients?

Michael: I definitely look forward to the spring - early summer , peas , ramps , rhubard , corn, great varieties of tomatoes , great local products .

JustLuxe: What places or cities in the world have influenced your cooking the most?

Michael: Well all my life I've cooked Italian or French foods or derivatives or them , so like it or not my biggest influences are and have been those countries , in terms of cities right now I'm at Circo and were Tuscan as much as we can be , so that's a huge influence.

JustLuxe: In your opinion, what innovation has recently influenced the restaurant industry in a significant way?

Michael: I know it's been stated and over stated already but no innovations are bigger over the last 10-15 years then the broad span of chemical cooking. Chefs are really getting heavy into the chemistry end of foods and cooking and really evolving technique and there's been plenty of scientific equipment if you will, to pacify all our wants and needs , most high-end kitchens now use dehydrators , vacuum machines , poly sci., water circulators, compi. computerized ovens , liquid nitrogen, and an extensive list of food chemicals - most of which are different modifications of food starches . So all-in-all I'd say that the biggest innovations are the chefs and our ideas which have fueled and brought forth a bit of a food revolution over the last 15 years give or take .

JustLuxe: What would you say is the current climate of business in the restaurant industry?

Michael:The climate of the restaurant biz right now is okay , I think everyone with no exceptions has seen initially about a 15-20 percent drop starting about 3 or 4 years ago when things strayed falling apart , but over the last 2 years thing are slowly climbing , this January I was about 20 percent busier then Jan 2011.

JustLuxe: What is your favorite dish to prepare at home as opposed to the plate you enjoy preparing in the kitchen?

Michael: To be honest I really don't cook much at home , and my girlfriend Michela hates that, but if and when I do cook at home it usually all happens in one pot or pan , like tomato sauce.

Or chili , or a stew , sometimes I have our families over for breakfast ...what can I say we have a very small kitchen and I'm cooking all day every day , sometimes by my days off I'm over even eating, no less cooking , I'm on a first name basis with the Chinese delivery , called "yummy yummy " by the way, classic.

JustLuxe: Besides gastronomy , what other passions do you have?

Michael: Besides cooking my passions are:
Travel, I try to take one big and one small trip per year - always with my girlfriend. Photography, I currently have a website mikegalataphotography.com where I display my travel pics and I also am a contributor on a site a friend started called thegoodlife and cars, I collect and restore 1960s and 70s American muscle cars.

Visit CircoNYC.com for more information.

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