Roberto Galetti

The Climb

Roberto Galetti began his career in 1991 as commis chef at the Italian restaurant of the Hyde Park hotel in Knightsbridge, London. It was an early post that demanded precision, composure, and a respect for rhythm—the kind of environment where every gesture matters and where a cook begins to understand that excellence is built from repetition. There, he started shaping the poise and discipline that would define his work, developing the steady hand and measured approach that later became part of his professional signature. Since 2003, he has been founder and chef and Executive Chef of Garibaldi Italian Restaurant & Bar. That long tenure has given his career a rare continuity: the same name on the door, the same standards at the pass, the same responsibility for both the kitchen and the business. The role suggests not only command but stewardship, with Galetti guiding a restaurant identity that has unfolded over years rather than seasons.

Today

Galetti is Executive Chef and Founder of Garibaldi Italian Restaurant & Bar in Singapore, where his cooking is presented with a clear sense of purpose. One named house specialty is Osso Buco Garibaldi, described as braised Wagyu beef cheek with bone marrow and saffron risotto. The dish reads like a distillation of his style: grounded, generous, and composed with a careful balance of richness and restraint. His stated culinary direction is equally succinct: "Likewise, we unify the flavors of Italy." The line carries the assurance of a chef who sees Italian cooking not as fragmentation, but as harmony—an act of bringing elements together until they feel inevitable.

Signature

Roberto's signature dishes include Osso Buco Garibaldi. In the context of his restaurant, the dish stands as more than a menu item; it is a statement of intent, a plate that signals the kind of cooking for which Garibaldi Italian Restaurant & Bar is known.

In Their Words “Likewise, we unify the flavors of Italy.”

Recognition

Roberto's honors include MICHELIN Star (one star).