Our story

Take Root Hospitality is the St. Louis restaurant group behind Vicia and Winslow’s Table. Since opening Vicia in 2017, we’ve centered peak-season ingredients, genuine hospitality, and spaces that bring people together. We’re a 2026 James Beard Outstanding Restaurant semifinalist, and two-time James Beard Outstanding Restaurateur semifinalist (2023, 2024). Many members of our team have garnered additional accolades for their exceptional work.

Caring for people comes first. From the greeting at the door to the last detail on the table, we design every moment to feel considered and welcoming—for our guests, our team, and our partners.

Rooted in St. Louis and the Midwest, our menus reflect what’s growing here and what’s made here, thanks to long-standing relationships with farmers and artisans. Seasonality guides our cooking; sustainability guides our decisions—from thoughtful sourcing and waste reduction to responsible operations. Integrity is non-negotiable: we communicate transparently, treat people fairly, and build spaces where everyone can thrive—because we love food and the way it brings people together.

leadership team

Smiling man in black shirt and apron in a modern kitchen.
Headshot of Tara Gallina

  • 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.

A smiling man with a shaved head and beard, wearing a black shirt and apron, in a modern kitchen or restaurant setting.

Management Team