Co-Owner/Chef

Michael Gallina is a nationally recognized St. Louis chef known for vegetable-forward, seasonal cooking and deep relationships with Midwest farmers. After opening Vicia in 2017, his work earned 4 stars from the St. Louis Post-Dispatch, national “Best New Restaurant” honors (Eater, Esquire, Bon Appétit), Food & Wine Best New Chef (2018), and James Beard Best Chef: Midwest finalist (2019, 2020).

Michael’s craft was shaped in acclaimed kitchens—Campton Place and Eleven Madison Park (Daniel Humm), and Blue Hill/Blue Hill at Stone Barns (Dan Barber)—with formative stages at Fäviken and Quique Dacosta. A St. Louis native, he champions peak-season ingredients, thoughtful hospitality, and menus that evolve with what’s best right now.

Co-Owner/Chief Experience Officer

Tara Gallina is the co-owner and Chief Experience Officer of Take Root Hospitality and a hospitality-first leader in St. Louis. She’s known for cultivating relationships with farmers, breeders, and fishers across the Midwest and turning those stories into thoughtful guest experiences at Vicia, Winslow’s Table, and Bistro La Floraison. Tara oversees front-of-house standards, operations, and an education-driven service culture—elevating details from beverage programs to takeaway offerings while keeping integrity and sustainability at the core.

Her path began after leaving an HR role in Florida to study at the International Culinary Center in New York City, followed by the F.A.R.M.S. apprenticeship at Blue Hill at Stone Barns. There she gained a grounding in sustainable agriculture and mastered front-of-house roles, rising to lead bartender and senior service captain. Today, working alongside Chef Michael Gallina, she connects teams to food sources and integrates the farming community into every facet of Take Root Hospitality’s restaurants.

Partner/Culinary Director

Aaron Martinez is a St. Louis–based chef known for seasonally driven, technique-forward cooking. After the Arizona Culinary Institute, a formative mentorship with William Bradley took him from VU to helping open the Michelin-starred Addison in San Diego, followed by stages in Spain and Belgium that deepened his perspective on ingredients, culture, and craft.

Back in the U.S., Aaron served as chef de cuisine at Bay Area landmarks Quince and Commis and led R&D for Lettuce Entertain You in Chicago before moving to St. Louis to join Vicia, where he rose to executive chef and became a partner in 2022. Today he guides menu development and culinary standards across Vicia, Winslow’s Table, and Bistro La Floraison, mentoring teams and building relationships with producers throughout the Midwest.