Switzerland-born, California-raised Galen Zamarra was destined to be a chef. While in high school, Galen attended culinary classes at the local community college, and spent his nights working in local restaurants. Upon graduating from the Culinary Institute of America, Galen moved to New York City to work for acclaimed chef David Bouley. He later relocated to France to work under some of the most celebrated chefs in the world, including chefs Georges Blanc, Michel Bras and Alain Passard. Galen returned to the United States with a newfound sense of discipline and passion, becoming chef de cuisine of Bouley Bakery at age 24. In the kitchen of this New York Times four-star restaurant, he was able to breathe life into his own style of cooking: American, but with distinctly French technique. His endless hours in the top Paris and New York City kitchens paid off when in 2001 the James Beard Foundation awarded Galen with Rising Star Chef of the Year.
In April of 2004, Galen opened his first restaurant, Mas (farmhouse), which received immediate critical and popular acclaim. Esquire Magazine named Mas “one of the best new restaurants in the U.S.”, and New York Magazine hailed Galen as “the next Jean-Georges,” while also proclaiming Mas (farmhouse) “one of the best new restaurants in New York City.” In 2016, Galen launched the renovation and opening of The Halyard and the Sound View Greenport on the North Fork of Long Island. Having strong passion for the area’s abundance of seafood, farms, and wineries, Galen created a cuisine indicative of the area. Edible East End states “Galen Zamarra’s New Restaurant Makes a Splash in a Transformed, North Fork Landmark.” In 2019 Galen launched the culinary operation at the Lodge at Blue Sky, Park City’s newest luxury resort, including its signature restaurant, Yuta.
Today Galen is the Co-Founder along with his wife Katie of The Galen Hospitality Group. They manage the food and beverage offerings of Marcella to include their luxury residences and golf course, as well as the Main & Sky Hotel, Le Depot Brasserie and Union Patisserie.