We thank our Chefs

Chef Vince Galati
Gio’s Italian Ristorante

September 17, 2012

 

 Chef Vince Galati

About the Chef


Chef Vince Galati took an interest in food early on, helping his grandmother in the kitchen. He grew up in Toronto, with a good-sized garden that grew the vegetables that went into those delicious, fresh meals. At the end of the summer, the whole family would gather and make  omato sauce for the winter from their garden’s bounty, supplemented by a few bushels from a local farmer.


Vince spent his high school years in Bradford, working with Chef David Charyk and Ryan Beggs at La Mezza Luna – his first year as a bus-boy, and the remaining four years as a cook. From there, he spent two summers apprenticing at the Club at Bond Head, under Chef Geoff Carter. As it was seasonal work, he moved to Barrie and continued his apprenticeship with Chef Marco Ormonde at The North Restaurant, and enrolled in Humber College’s two year apprenticeship cook program.

The two years spent with Marco inspired Vince to explore new and exotic ingredients and cooking techniques, and when he graduated from Humber he took a four month position as Sous Chef at the Marriott Dead Sea Resort and Spa in Amman, Jordan, in a 150-seat Italian restaurant. He frequently ran the whole operation, and spent his off-hours exploring the country, its culture and history, and its foods.


Back in Barrie again, Vince quickly found a position as Chef at Gio’s Italian Ristorante, where he has worked for the past two years, and added vegetable and herb patches all around the patio and upper floor of the restaurant – and harvests to make his delicious, fresh signature dishes.

 

Menu
Prosecco
-
Chilli & Lime Marinated Flank Steak Salad
in a Tortilla Bowl, with Chipotle Aïoli,
Honey Sour Cream Dressing,
Caramelized Onion, Smoked Corn,
Aged White Cheddar
Montepulciano
-
Curried Celeriac & Roasted Garlic Purée
Garlic Crostini, Garlic Chips
Dolcetto
-
Saffron Poached Gnocchi
Cilantro & Spinach Pistou,
Pickled Roasted Pepper Salsa, Avocado Velouté
Valpolicella
-
Pan Seared European Sea Bream
Basil & Parmesan Risotto,
Lemon, Walnut, and
Sun Dried Tomato Butter Sauce
Pinot Grigio
-
Halo Halo
Sweet Purple Yam Purée,
Vanilla Poached Red & Navy Beans, Tapioca,
Coconut Gels, Coconut Ice
Muscat

Additional information