Grillade (gri’- yad) French n.- something grilled
Chef Galen Zamarra is a graduate of the Culinary Institute of America, and has trained under renowned French chefs; Michel Bras, Alain Passard and Georges Blanc. As Chef of Bouley Restaurant, Chef Zamarra won the 2001 “Rising Star Chef” James Beard Award. Galen combines modern French styles, honors classical technique and draws from regional American foods to create a simple, yet elegant New American Cuisine.
Since 2004, Chef Zamarra has been a leader of Farm- to- Table dining at Mas(farmhouse). With his years of experience and connections to local farmers, Galen brings this sustainable approach to fine dining at Mas (la grillade). Uniquely, the seasonal menu of locally grown foods will be cooked solely over wood fires.