NAOMI GALLEGO
TRIO
Austin, TX
Executive Pastry Chef Naomi Gallego first decided on a culinary career at the age of 13 upon visiting her aunt, a food stylist and chef in New York City. After graduating from St. Phillips College in San Antonio with a degree in Culinary Arts Management in 1996, Gallego took a position at La Mansion del Rio Hotel in San Antonio, where she prepared everything from desserts to breads for banquets and the four-star Hotel’s two restaurants.
In 2000, Gallego headed abroad to add the challenge of an international experience to her already impressive resume. What started out as a three-month stint as a pastry cook at Café Shubert in Saarbrucken, Germany – under renowned Swiss Chef Ralf Wellauer – turned into an extended stay and after two years, she attended the prestigious Konditormeisterschule in Cologne, Germany. There, Gallego earned a Master Pastry Diploma, becoming one of only a handful of Americans to complete the master program in the past decade.
In 2003, Gallego returned to the United States, where she took a position as pastry chef at Vidalia in Washington, D.C. It was in this role that she first met Peter Smith, then Vidalia’s executive chef, and a wonderful working relationship and friendship was born. Chef Smith left Vidalia in the fall of 2004, and in August 2006, Gallego moved across town to join him at his new restaurant, PS 7’s.
Gallego is inspired by everything from taste, architecture and interesting flavor combinations to different cultures and seasonally grown local produce. While she is very adept with herbs and spices, her forte is working with chocolate.
"Chocolate is incredibly versatile and combines effortlessly with fruit, spices and herbs alike,” said Gallego. “The most exciting aspect of pastry is that the only limit to the possibilities is my own imagination."
This creativity and willingness to experiment, along with technical expertise and driving perfectionism, garnered Gallego glowing accolades from PS 7’s diners and the title of “Pastry Chef of the Year” from DC Modern Luxury Magazine in August 2007.
Gallego will compete for another coveted title in March 2008 when she heads to Paris for the International Confectionery Art Competition. Dubbed the "mixed doubles of pastry," the competition brings together mixed teams of some of the world's greatest professionals in confectionery art to show off their pastry prowess in a variety of disciplines. During the multi-day competition, Gallego will present her best creations in Sugar Art, Entremets, Plated Dessert, Petit Fours, Chocolate Bonbons and Pastillage.
At TRIO, Gallego is responsible for crafting the restaurant’s decadent dessert menu and overseeing the baking of the Hotel’s pastries and various homemade breads, including the parmesan popovers that have quickly won TRIO a following of devoted diners.
“With her Texas roots, experience and extensive training, it is no surprise Naomi has quickly established herself as a dynamic force in the Austin dining scene,” said Executive Chef Elmar Prambs.
