Anthony Gallegos

One of my signature dishes is an amaro cured salmon that really reflects my style as a chef. I wanted to take a classic cured salmon preparation and push it into something more layered and modern while still keeping it approachable. I cure the salmon with salt, sugar, citrus zest, coriander, fennel, black pepper, and amaro, which gives it this really unique herbal bitterness and depth. The amaro brings out notes of orange peel, spice, and botanicals that cut through the richness of the fish.

My biggest inspiration isn't one chef. It's the culture surrounding food. I grew up around punk rock, DIY creativity, and hardworking people who built something from nothing. That mindset shaped the way I cook. I admire chefs who stay true to themselves, respect great ingredients, and create memorable experiences instead of chasing trends. I want every plate I serve to have personality, tell a story, and make people excited to come back.

If I had $25,000 to invest into my future, I’d honestly use it to build something long-term around my culinary identity and skill set. I’d put a big focus on branding, creative projects, and developing additional revenue streams connected to hospitality and food culture. Part of that would go toward expanding ideas I’m already passionate about things like merchandise, screen printing, pop-ups, and chef-driven events that combine food, brewery culture, and music.