Meet Our New ChefsWe welcome these new faces to Palme d'Or and Fontana
Chef Gregory Pugin
Chef de Cuisine, Palme d’Or
Born and raised in the Southwest region of France, Chef Gregory Pugin boasts an impressive resume including having worked with the renowned master Chef Joël Robuchon in his Paris laboratory, opening restaurants and working on his TV show. After opening L’Atelier Joël Robuchon in New York City, he remained there for two years as Executive Sous Chef. Pugin left Robuchon to begin working as Executive Chef of Veritas, where he was recognized with a Michelin Star and a “Rising Chef of the Year” nomination from the James Beard Foundation. Before joining the Biltmore, Pugin was the Executive Chef at Le Cirque in the Bellagio in Las Vegas and received the award for “Most Savory Dish of the Year” in 2011 for his Oxtail Bucatini Timbale. Palme d’Or’s newest Chef de Cuisine says that he is "always thinking about the experience," and hopes to make each meal "the best meal anyone has ever had."
Chef Giuseppe Galazzi
Chef de Cuisine, Fontana
Born in Ferrara, Italy, Chef Giuseppe “Beppe” Galazzi developed his culinary passion from his grandfather, a chef, and began his pursuit of the culinary arts at the early age of 14. Heavily influenced by his teachers at the Culinary Institute in Ferrara, Galazzi’s curiosity about food grew into the skill with which he now executes every dish. Chef Galazzi attributes his unique style to his love for traveling, absorbing recipes from various cultures and transforming them into his own creations using local and organic ingredients. When asked what he contributes to Fontana’s well-rounded menu, Galazzi replied, "I like to offer what people cannot often find in restaurants, and that they won’t cook at home."