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Galen Zamarra
James Beard Award winner
- Discipline
- Other
i. Biography
At Mas (Farmhouse) in New York City, the cooking is built around wood fire, locally grown produce, and sustainably raised meat. Galen Zamarra uses heat as the main tool of composition, letting fire season, color, and finish the plate instead of loading on extra ornament. That approach gives the food its discipline: smoke at the edge, directness at the center, and a clean line between ingredient and technique. Time Out New York’s Award of Excellence for the restaurant tracks with that same standard, a kitchen defined by restraint, fire, and the sharp edge of the grill.
Coming Up
Training at Culinary Institute of America gave Galen Zamarra a formal base before New York City kitchens pushed the style toward clarity over flourish. In the city, he worked as chef at Mas (La Grillade) in West Village, New York City, a role held until 2014. The path from school into service shows a gradual tightening of technique and instinct, with each step reinforcing a way of cooking that keeps precision, heat, and the ingredient’s own character at the front. Today, Galen is chef of Mas (Farmhouse).
Where They Are Now
At Mas (Farmhouse) in the West Village, New York City, the kitchen still runs on wood. Galen Zamarra treats fire as the working medium, not a garnish: it seasons, deepens, and drives the plate. “Almost everything here is cooked by a wood fire,” he says, and that line is matched by the method behind it—“I don’t have a smoker. I have various ways to use [the grill] as a smoker.” Smoke, in that setup, is controlled through technique rather than separated out as an effect. Those methods are visible in the food, including the spit-roasted rabbit with mustard glazed cabbage and grilled seckle pears that appeared in Eater’s Sound Bites at Mas (La Grillade). The dish carries the markers of his kitchen: savory depth, a measured sweetness, and char used to hold the plate in balance. Charred Tomato with Arugula Pesto and Stracciatella, highlighted as a deft grill dish at Mas (La Grillade), sits in the same register. Together, the dishes show a kitchen organized around local product, fire-driven technique, and enough acidity and char to keep the cooking taut and vivid.
Signature
Galen's signature dishes include spit-roasted rabbit and Charred Tomato with Arugula Pesto and Stracciatella.
In Their Words “I don’t have a smoker. I have various ways to use [the grill] as a smoker.” “Almost everything here is cooked by a wood fire.”
Honors
Galen's honors include James Beard Award for rising star.
Profile updated July 2026
FAQ
Asked of Galen
Where did Galen Zamarra train or study?
Galen Zamarra trained at Culinary Institute of America.
What recognition has Galen Zamarra received?
James Beard Award for rising star.
