A New Mexico native, Chef Gallegos holds a degree in Culinary Arts from Austin, Texas Culinary Academy. Chef Gallegos came to the St. Anthony Hotel from the Driskill Hotel in Austin, where he was known for bringing a distinctive flair to every dish with a focus in creating fresh, authentic cuisine colored by different Mexican traditions.
Chef Gallegos grew up in Alamogordo, New Mexico, the second of three brothers. He began his culinary career with Omni Hotels in 1999 and then transferred to the Driskill Hotel in Austin, Texas, where he spent five years and held the positions of Sous Chef and Banquet Chef. After a brief stint as Sous Chef at Barton Creek Resort’s Hill Country dining room, he returned to the Driskill as the Private Dining Chef. In 2007, he joined the St. Anthony Hotel in San Antonio, Texas.
Through out his entire career, he remained focusing on upholding his family’s culinary traditions. Age-old culinary customs and recipes were always preserved and taught. This gave Chef Gallegos an early appreciation for food and planting the seed for his budding career. “You have to remember that when you are cooking for people's special events--wedding galas, days that matter to our clients--you are becoming part of their tradition. It’s an honor to be chosen for that".
Chef Gallegos' innovative approach and passion for Mexican cuisine has fueled his burgeoning reputation among the culinary community in San Antonio and throughout Texas. Along with creating recipes and flavors, Chef Gallegos enhances classical and contemporary dishes with his own culinary expertise and tradition.
Chef Gallegos’ industry experience and adept culinary knowledge continually produces exceptional artisan menus for wedding receptions, galas, and special events. In 2008, he was awarded by the March of Dimes as Signature Chef for “Best Food and Chef Station” and by the Texas Legislators for “Best Food and Chef Station”.
