Meet the Chef
Executive Chef, Armando Galeas
Chef Armando was born in La Ceiba, Honduras, where his passion for cooking was ignited at an early age by his mother and grandmother. After moving to the United States, he began his culinary journey in the early ’90s, starting with an apprenticeship in New Orleans, Louisiana.
He honed his skills at the acclaimed Prejean’s in Lafayette under Chef James Graham, then spent several years at Michaul’s Cajun and Creole Restaurant. In 1998, he joined the team of world-renowned Chef Emeril Lagasse as a line cook at NOLA in New Orleans’ French Quarter. Over the years, Chef Armando rose through the ranks—becoming a saucier, Sous Chef, and eventually Executive Sous Chef. He played a key role in launching Emeril’s Miami Beach and Emeril’s Tchoup Chop in Orlando.
Following his return to NOLA as Executive Sous Chef, Chef Armando took on leadership roles at Emeril’s Orlando, Riley McDermott’s in Fort Lauderdale, Back Bay Restaurant Group, PGA National Resort & Spa, and the Boca Raton Resort & Spa.
In 2014, he was named Chef de Cuisine at Temple Orange, Eau Palm Beach Resort & Spa, where he helped uphold the property’s AAA Five Diamond status and contributed to achieving a Forbes Five-Star rating in 2016.
Outside the kitchen, Chef Armando enjoys researching culinary trends and spending time cooking at home with his wife and young daughter.
