Galusha Ready to Delight

Galusha Ready to Delight

For those of you who haven't heard - Shannon Galusha has taken the reigns as head chef at Cal's Classic American. Now, his humble nature might not like what we have to say - but that won't dispute this tantalizing fact - the man is kind of a big deal.

A Native of the Pacific Northwest, Shannon applies his philosophy of “eliminating the unnecessary to obtain simplicity” to create a culinary platform of real, pure flavors, inspired by the seasonal bounty of artisan products and local farmers from the region.  

Chef Galusha polished his culinary skills at both the New England Culinary Institute and the acclaimed Culinary Institute of America, where, upon graduation, he took on residency for three years at the world-renowned French Laundry in Yountville, California.  During his tenure there, Chef Galusha played a primary role in developing the first book in Chef Thomas Keller’s series of James Beard Award winning cookbooks. Chef Galusha’s tenure at the French Laundry eventually landed him a place in some of Paris’ top kitchens, including Michel Rostang, Guy Savoy and Pierre Gagnaire.

His impressive local resume includes stints as Executive Sous Chef at Fuller in the Seattle Sheraton, Campagne and Café Campange, followed by Chef at 727 Pine (formerly in the Seattle Grand Hyatt). With this solid foundation Chef Galusha ventured out to open Veil, his first highly visible and critically acclaimed restaurant. Emerging with national design awards from Architectural Record in June of 2006, Shannon and Veil kept pace, garnering “Best New Restaurant” and “Best Lounge” from Seattle and Seattle Metropolitan magazine; “Best Dessert Known to Man” by Gourmet magazine; was named a “Rising Star Chef” by Star Chef NYC; and was listed as one of the “Top 40 Chefs in US” by msn.com.

Opportunity knocked again in 2008, when Chef Galusha paired up with two Seattle-based restaurateurs to develop and build Ballard’s popular Bastille Café and Bar.  Thanks to Chef Galusha’s innovative approach to cuisine, Bastille was named “Best New Restaurant” and “Best Neighborhood Restaurant” two years in row by Seattle magazine and Bastille’s ground breaking 5,000 square foot roof top garden concept placed the restaurant on Bon Appetit magazine’s “Top Ten Farm to Table Restaurants.”  In addition to his culinary awards, Chef Galusha also works with Montague Ranges and won a global kitchen suite design award, creating a groundbreaking new standard of restaurant conception design called the Excalibur Suites.

“Spending the past 15 years in American and French top kitchens has provided a very rewarding career,” say Chef Galusha. “Being inspired to learn to cook at an early age provided me with the opportunity to focus on mentoring, concept creation and building businesses, ” he continues.  

Chef Galusha will bring his core beliefs to Cal’s Classic American by continuing his dedication to “work hard, make good food, be honest and keep the money local,” he explains, where in addition to the food itself, a recipe of success will be a focus on community involvement by supporting organizations like The American Liver Foundation, THAW, Fare Start, Children’s Hospital, Washington Auction of Wine, Fresh Start and the Seattle Farmers Market Cooperative.

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