John Gallo & Rene ReyesPinch Kitchen
John Gallo – Chef/Partner As a young man John was constantly inspired by his grandmother’s passion for cooking. While in her kitchen, John discovered his interest in the culinary art. He began as an observer and quickly took charge during holiday meals. Following his passion, he graduated from Johnson and Wales University in Miami. He started his culinary career ten years ago at the exclusive restaurant Casa Tua in Miami Beach. Beginning as a stagier and worked his way through the kitchen ranks to achieve the title Chef de Partie, all the while learning from Executive Chef Sergio Sigala. “I could not have asked for a better kitchen to start in than Chef Sergio’s, he gave me an amazing opportunity to learn and grow there, with the all-star team within his ranks.” After a couple of years, John moved over to downtown Miami to be part of the opening team for db Bistro Moderne that opened within the JW Marriott Marquis. The time spent at db Bistro Moderne for John was “intense and extraordinary” working under Chef Jarrod Verbiak, hailing from the Michelin starred restaurant Daniel, and Chef Conor Hanlon, formerly of The Dutch. John then joined the Pubbelly Group, having a previous relationship with Founding Partner and Managing Director Andreas Schreiner; John landed a spot on the opening culinary team under Chef Jose Mendin, for Pubbelly Sushi. From there he was part of the opening team for the Spanish tapas concept of the group Barceloneta under Chef Juliana Gonzalez. Here John started as Chef de Partie and was then promoted to Sous Chef. When opening the new Barceloneta in South Miami, the owners approached John to run the kitchen and was given the opportunity to become Chef de Cuisine. After just one year, John opened another concept for the group L’echon Brasserie, under Chef Jose Mendin, inside the Hilton Cabana as the Executive Sous Chef of the hotel restaurant. John is Co-Owner and Partner of Miami’s Pinch Kitchen.