The Team Defining the Experience
Executive Chef
Roger Martinez
Chef Roger Martinez brings decades of international culinary experience to Galiano, shaped by a career that spans some of the most influential kitchens in Spain and New York.
A native of Barcelona, Roger began his career working in several of the city’s most respected restaurants. Early in his journey he had the opportunity to work alongside renowned chef Ferran Adrià at Talaia Mar and the legendary El Bulli, an experience that helped shape his deep respect for ingredient driven cooking and modern Mediterranean technique.
In 2005, Roger and his wife Marta opened their own restaurant in Barcelona, La Mifanera. The restaurant specialized in rice dishes from around the world and quickly developed a loyal following for its thoughtful approach to traditional Spanish cuisine. The concept and its culinary exploration of rice ultimately inspired Roger’s cookbook, La Cocina del Arroz.
In 2012, Roger and his family relocated to New York City, where he continued his culinary journey working with acclaimed chef David Bouley. He later joined Donna Lennard at the iconic il Buco, where he served as Executive Chef for the past decade. During his time there, Roger helped shape the restaurant’s celebrated rustic Mediterranean style, blending the traditional sensibilities of Spanish cooking with the refined yet soulful approach that has defined il Buco for many years.
At Galiano, Chef Martinez brings that same philosophy to the kitchen. His cooking focuses on exceptional ingredients, clean flavors, and a natural connection between food and wine. Drawing inspiration from the Mediterranean and his Spanish roots, Roger creates dishes that are both refined and deeply rooted in tradition, delivering a dining experience that reflects both craftsmanship and hospitality.
Beverage Director
Fred Jones
Fred Jones joins Galiano as Beverage Director, bringing a wide ranging background across beverage leadership, restaurant operations, wine, and cocktail development.
His career has taken him through hospitality markets across Texas, Los Angeles, the Carolinas, New York, and London, giving him experience in a broad mix of restaurant environments, service styles, and beverage programs. Along the way, Fred has held roles spanning mixology, wine service, beverage direction, general management, and front of house leadership.
His experience includes fine dining restaurants such as il Buco, Riverpark, and Hearth, wine focused concepts including Terroir, and high volume operations such as the Brooklyn Mirage. That range has given Fred a particularly well rounded understanding of how beverage programs need to function not only creatively, but operationally, from menu development and service standards to staff education, execution, and guest experience.
At Galiano, Fred will help shape and manage the beverage program beyond the wine list itself, with a focus on cocktail development, service standards, team education, special events, and the continued refinement of the overall bar experience. His role is designed to support Galiano’s wine first identity while ensuring the broader beverage program is equally thoughtful, disciplined, and complementary to the food and hospitality experience.
Fred brings both technical knowledge and practical restaurant experience to the team, with an approach centered on consistency, creativity, and making the beverage experience feel considered rather than overly complicated.
We can source great ingredients and produce exceptional wines, but what truly defines Galiano is the team bringing it all to life each day. Their attention to detail, pride in their craft, and genuine hospitality are what transform a well-designed concept into a truly curated experience.
"Bold character meets subtle sophistication. Galiano’s lineup is truly something special." — Wine Enthusiast, Editor’s Choice
"Galiano Wines deliver elegance in every sip—structured yet gracefully balanced, consistently impressive." — James Suckling, 94 Points
"An impressive newcomer, Galiano Wine captures the essence of its terroir with authenticity and flair." — Decanter, Highly Recommended
We're hiring!
Join Our Team
We’re building a team that values good wine, thoughtful food, and genuine hospitality. If you’re looking for a professional, energetic place to work with room to grow, we’d love to meet you.
*Complimentary pours are available exclusively to active Galiano Wine Club members. Offer valid during Wednesday dinner service only at Galiano. Includes up to two complimentary pours per membership, per Wednesday visit. Complimentary pours are available for all house wines, excluding reserve varietals. Membership must be active and in good standing at the time of dining. Offer applies to dine-in guests only and may not be redeemed for cash, bottles, or retail purchases. Complimentary pours are intended for the wine club member only and may not be transferred or shared. Guests must be 21 years of age or older with valid identification. Management reserves the right to modify or discontinue the program at any time.
