Michael Galata was born New Jersey and grew up in his family’s restaurant. This is where he initially discovered his love for food and his talent in cooking. After graduating from high school, Michael took over kitchen and helped to manage the business. At the same time he attended Hudson County Community College culinary arts program and in 1999 earned Associate Degree.  Michael went on to work at the Stage House Inn ( 3 star New York Times ) under Chef/owner David Drake, Michael’s first chef mentor . After two years, Michael, (21), inspired, was ready to move on. That’s when his journey with the Maccioni family and Le Cirque began and continues to this day.

At Le Cirque 2000 Michael was working under chef Pierre Schaedelin. He worked his way from the bottom to the position of Sous Chef when he was 22. He was valued and appreciated by the Maccionis and was asked to join the new Le Cirque crew when it reopened in May 2006. During that hiatus , Michael did kitchen consulting and worked as a personal chef. Upon re-opening of  Le Cirque, Michael worked with  chef  Pierre Schendlin and later during the chef changes, he worked one year under chef Christophe  Bellanca  and eventually one year for chef Craig Hopson as executive Sous Chef  in January 2010. The Maccioni family asked him to take over the Executive Chef position in their other NYC  restaurant , Osteria Del Circo where he is blossoming and creating fabulous Italian dishes.

Besides his love for cooking and the restaurant business, Michael lives in Brooklyn with his beautiful girlfriend. His passions are travel, photography and learn about the world, people and cultures.

Polpo alla Brace

Grilled Octopus with Salad of Watermelon, Feta Cheese, Olives, Pine Nuts and Mint

FOR THE OCTOPUS:

1 lb fresh washed octopus

2 bottles of white wine

Carrot

Celery

Onion

2 lemons cut in half

Garlic cloves

Thyme

Place all ingredients in a large pot, cover and bring to boil. Lower the flame and simmer for 3, 5 hours until octopus is soft.

Remove octopus from the pot, cool and cut tentacles from the head.

Season tentacles with salt, pepper and olive oil then grill slowly until crispy.

Remove to a plate.

FOR THE WATERMELON SALAD:

Seedless watermelon diced into 1 inch cubes

Red onion minced

Fava beans blanched and shelled

Pine nuts toasted and cooled

Mini croutons

Mint leaves, salt pepper, olive oil

Mix ½ cup melon with 1 Tbsp of first 5 ingredients, season with mint, salt, pepper and olive oil to taste.

Arrange octopus on top of the salad and serve.