2019-The Lodge at Blue Sky, Park City, Utah
Luxury as nature intended. Blue Sky offers mountain luxury and adventure for spirited guests just 35 minutes from Salt Lake City airport but a world away on a 3,500-acre private retreat in the Wasatch Mountain Range. A truly Western getaway where guests leave the cares of the modern world behind and reconnect with nature, from downhill skiing, year-round heli-experiences, fly fishing and clay shooting any time of year. Yuta, the property’s dining destination, offers a menu inspired by the incredible ingredients found throughout the lush mountain landscape. Chef Galen Zamarra has created refined mountain cuisine with responsibly sourced, seasonal ingredients. Yuta's menu draws inspiration from a deep reverence for the land and the many cultures that have passed through this lush mountain region. Blue Sky has been awarded a Forbes 5 Star Hotel, Travel + Leisure #1 Resort in Utah & Top 15 in US, Condé Nast Traveler's 2021 Top 20 Resorts in the Pacific Northwest & West among many others.
2004-2018 Mas (farmhouse) NYC
A French-American restaurant located in the heart of New York City’s Greenwich Village and is a leading destination for seasonal cuisine. Chef/Owner Galen Zamarra, classically trained in France, and a James Beard Rising Star, is committed to the use of seasonal ingredients and organic provisions sourced from small local organic sustainable farming operations. Mas (farmhouse) offers a rustic chic farmhouse setting with an intricately designed menu that changes daily. Since the opening in 2004, Mas (farmhouse) has received numerous accolades and is continually ranked in the “TOP” Zagat lists for food, service and décor.
2016-2018 The Halyard at The Sound View Greenport
The Halyard, located in a landmark hotel property located directly on Long Island Sound on the pristine North Fork of Long Island. This new restaurant, opening late summer, will emphasize local seafood and cuisine soured from East End family farms with award winning North Fork wines. The operation will also include a Pool & Beach Shack, Catering and F&B Programming. Chef Galen Zamarra is overseeing all of aspects of food and beverage from conceptualization to evolution. This project provides the opportunity to become part of the evolving North Fork community, culture and harness the abundance of seafood and local agrarian marketplace making the North Fork a culinary destination.
2014-2016 Almanac, NYC
Micro-seasonal restaurant of James Beard Award Winning Chef/Owner Galen Zamarra. The restaurant's name is derived from a personal, culinary journal Chef Zamarra started in 1998 featuring recipes and ideas about specific ingredients; as each micro-season would pass (i.e. early summer, mid-summer, late summer). Every dish is inspired by the ingredients presently available from the restaurant's community of farmers, growers and fishermen. Chef Zamarra's almanac contains the collection of his life learnings in the kitchen and serves as the vision for the restaurant.
2013-2016 EXKI, NYC
As a Chef Consultant, Galen provided EXKi restaurants exquisite recipes focusing on seasonal vegetables in an environment of respect for people and nature. Local and natural ingredients served daily are carefully prepared on-premise. EXKi brings the synergy of an upscale restaurant with the convenience and transparency of a quick-casual restaurant. Founded in Belgium, EXKi has become an international success operating 78 restaurants worldwide, while continually opening additional locations.
2015, Trek-A-Porter
Created by CFDA Designer Wenlan Chia, TRÊK-À-PORTER was an innovative mobile pop up-shop. Bringing brick-and-mortar to the road in style, this retail store on wheels, sponsored by Airstream, made stops in Miami, Nashville, New Orleans and New York City held within the 2016 Airstream Flying Cloud. Chef Galen, Trek’s Culinary Consultant, customized specialty “glamping” recipes indigenous to each location stop.
2011-2014 Mas (la grillade), NYC
Chef/Owner Galen Zamarra turned his focus on the seasonal, ingredient driven menu he created at Mas (farmhouse) to wood- fired cookery. "La Grillade", or the grill in French, Chef Zamarra cooked everything over wood fires from local hardwoods of oak, apple, cherry and maple. Using a 4,000 lb custom built grill, Chef Zamarra took grilling to the next level of sophistication with foods that were smoked, grilled, spit- roasted or charred solely over wood fires.
Product Positioning
Menu Pairing, Recipe Development, Cooking Demonstration & Broadcast Videos
Event Host, Menu & Recipe Development, Live Presentation
Recipe Development, Cooking Demonstration and Broadcast Videos