EXECUTIVE CHEF, ARMANDO GALEAS
Chef Armando was born in La Ceiba, Honduras and was inspired to learn the techniques of cooking at an early age by his Mother and Grandmother. After moving to the United States at a young age, he started a career in the culinary world in the early 90’s by obtaining his apprenticeship in New Orleans, Louisiana.
Trained in the notorious Prejean’s restaurant in Lafayette, LA under Chef James Graham Armando spent several years working at a well known eatery named Michaul’s Cajun and Creole restaurant before joining the team of world-renowned Chef Emeril Lagasse in 1998 as a line cook at NOLA restaurant in the French Quarter in New Orleans. During his tenure with Chef Lagasse, Chef Armando became a saucier and later earned the title of Sous Chef and then Executive Sous Chef. He became an integral part of the opening team for both Emeril’s Miami Beach, as well as, Emeril’s Tchoup Chop in Orlando, Florida.
He went back to NOLA as Executive Sous Chef and later spent some time at Emeril’s Orlando. With his continued passion to explore and take on bigger challenges, Chef Armando became Executive Chef for Riley McDermott’s in Fort Lauderdale, Florida and then spent some time with Back Bay Restaurant Group, PGA National Resort and Spa, as well as Boca Raton Resort and Spa.
In early 2014 Chef Armando became the Chef de Cuisine for Temple Orange at Eau Palm Beach Resort and Spa and helped maintain the 5 diamond AAA rating for the resort and was an integral part of obtaining a 5 star rating from Forbes in 2016. He enjoys spending free time reading and researching about new trends in the culinary world as well as cooking at home with his wife and 3 year old daughter.
