Galen Zamarra

Galen Zamarra is a professional chef and restaurateur who draws influences from French technique, foraging, and sustainability. He ran the acclaimed Mas (farmhouse), Mas (la grillade), and Almanac from 2014-2016.


Galen Zamarra launched his restaurant career after graduating from culinary school by working with acclaimed chefs in the U.S. and Europe, like David Bouley, Georges Blanc, Michel Bras, and Alain Passard. He received the James Beard Award for Rising Star Chef in 2001 for his work at Bouley Bakery.

Galen was chef and owner of the acclaimed Mas (farmhouse) from 2004-2018, which received accolades from New York Magazine, The New York Times, and Time Out New York. His success allowed him to launch Mas (la grillade) from 2010-2014, which morphed into Almanac until 2016, a micro-seasonal restaurant based on Galen's culinary journals.

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