Shea Gallante

Why Because his unstoppable spirit of experimentation—and his kitchen full of cutting-edge equipment—leads him to create wonderful avant-garde dishes, like a creamy chilled mozzarella soup with basil and apricots. Born Poughkeepsie, NY; 1973. Education The Culinary Institute of America, Hyde Park, NY. Experience Coco Pazzo Teatro, Felidia and Bouley, all in New York City. First big risk Opening a pizza parlor when he was only 19. "I’d been working at a pizzeria, and decided I wanted to be the boss." Most exotic item on his menu Wild yellowtail crudo. "Almost all yellowtail is farm-raised, even the fish that comes in from Japan. The wild yellowtail I get has flavor that’s off the charts. You can’t imagine how good it tastes." Most memorable experience Going to Paris to cook dinner at the George V with David Bouley. "I looked outside in the courtyard and there was Bill Clinton. With David, you’re always on the move; I was there for three days and slept six hours total." Favorite cheap meal Pork and swiss chard dumplings from Tasty Dumpling in Manhattan’s Chinatown. Advice to future cooks Don’t get wrapped up in the industry hype. "Don’t just study a trendy cuisine; when it crashes, you’re sunk." Won Best New Chef at: Cru; New York City
This go-to summer salad from Baccarat Hotel’s Shea Gallante is incredibly versatile. “I serve it with everything,” he says, “from grilled chicken to steak or salmon. I’ll occasionally add chopped tomatoes, peppers, extra herbs or fresh cranberry beans. I even serve it piled on grilled bread as a late-summer appetizer.” Slideshow:  More Salad Recipes 
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These recipes are delicious with lots of different wines—red and white, light and rich, New World and Old. Chef Shea Gallante of Manhattan's Cru also shares 6 invaluable tips for pairing such classic foods as earthy pastas, meat loaf and fried fish.
Watch chef Shea Gallante's video demonstration of how to make this recipe.  Cold Soup Recipes
Borscht is the inspiration for the vibrant beet accompaniment to these seared jumbo scallops. After roasting the vegetables, Shea Gallante coarsely chops them, mixes them with a raspberry vinaigrette and then tops them with a terrific warm horseradish cream. "I used to hate beets, but now I like them, especially roasted and served with horseradish," he says. Slideshow:  More Scallop Recipes 
These crisp-crusted individual pies are a much more elegant version of the pizzas at Mama Mia's in New York's Dutchess County that Shea Gallante grew up making. Here, he tops them with sweet tomatoes, aged Gouda and a little pesto. More Pizza Recipes
Pappardelle with porcini mushrooms is Shea Gallante's favorite pasta: "It's great in its simplicity," he says. What makes this version extraordinary are the roasted pistachios, which add a sweet nuttiness. More Pasta Recipes
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Shea Gallante brushes his meat loaf with a red wine glaze, which caramelizes as it bakes. The glaze also makes the meat loaf especially easy to pair with red wine. Plus: F&W's Best Meat Loaf Recipes
Lobster BLTs
Rating: Unrated
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The Food Shea Gallante's delectable sandwich is filled with crunchy bacon, sweet chunks of lobster (replacing the usual lettuce) and herb-spiked mayonnaise. "When you add lobster to a sandwich, there's no way it won't be great," he says. More Lobster Recipes
Pappardelle with porcini mushrooms is Shea Gallante's favorite pasta: "It's great in its simplicity," he says. What makes this version extraordinary are the roasted pistachios, which add a sweet nuttiness. More Pasta Recipes
Shea Gallante brushes his meat loaf with a red wine glaze, which caramelizes as it bakes. The glaze also makes the meat loaf especially easy to pair with red wine. Plus: F&W's Best Meat Loaf Recipes
Lobster BLTs
Rating: Unrated
New!
The Food Shea Gallante's delectable sandwich is filled with crunchy bacon, sweet chunks of lobster (replacing the usual lettuce) and herb-spiked mayonnaise. "When you add lobster to a sandwich, there's no way it won't be great," he says. More Lobster Recipes
Chef Shea Gallante of Cru in New York City based this recipe on a classic Florentine dish called bistecca alla fiorentina—a thick T-bone grilled rare over hot coals. Here, Gallante substitutes cheaper but equally flavorful hanger steak—which he thinks is an underrated cut—and rubs the meat with dried herbs, garlic and paprika before cooking it.Plus: More Grilling Recipes and Tips
The Food "Chorizo is so underused," says Shea Gallante. Here, he uses the spicy Spanish sausage in a savory crostini topping. More Recipes with Sausage
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