The Team Defining the Experience
Executive Chef
Roger Martinez
Chef Roger Martinez brings decades of international culinary experience to Galiano Wine Bar & Restaurant, 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 Wine Bar & Restaurant, 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.
Front of House Manager
Mike Librizzi
Mike Librizzi brings over a decade of hospitality experience across some of Long Island’s most established restaurant and event groups, including Scotto’s and Lessing’s. A native of Nassau County, Mike developed his foundation in hospitality working in high volume, fast paced environments before finding a home on the North Shore after attending Stony Brook University.
Throughout his career, Mike has led operations across a wide range of venues, from restaurants to premier wedding and event spaces stretching from Port Jefferson to the North Fork and Montauk. In these roles, he has overseen every aspect of the guest experience, ensuring that each event is executed with precision, professionalism, and a deep attention to detail. His background in managing weddings and large scale events has shaped a service style that is both highly organized and guest focused, with an emphasis on consistency and seamless execution.
At Galiano Wine Bar & Restaurant, Mike oversees front of house operations, working closely with the culinary and beverage teams to create a cohesive and elevated dining experience. His approach to hospitality is rooted in strong leadership, clear communication, and a commitment to delivering thoughtful, memorable service.
Outside of the restaurant, Mike is deeply connected to the local community. His wife is a resident physician at Stony Brook Hospital, and together they have built their life on the North Shore. In his free time, he enjoys baseball, fishing, and birdwatching, reflecting his appreciation for the pace and character of the area he calls home.
Pastry Chef
Olivia Gozlan
Olivia Gozlan brings a thoughtful and disciplined approach to pastry, shaped by years of experience working in both artisan bakeries and high level restaurant kitchens. With a background spanning bread production, laminated pastry, plated desserts, and kitchen operations, Olivia’s work reflects a strong foundation in technique paired with a deep appreciation for consistency and craftsmanship.
Prior to joining Galiano Wine Bar & Restaurant, Olivia worked as a Pastry Cook at Herb & Wood, where she managed daily pastry preparation, oversaw bread production, and helped maintain consistency across service. She also spent time at Wayfarer Bread refining her skills in laminated doughs and artisanal baking, focusing on croissants and other pastry work that demanded both precision and efficiency.
Her culinary background is complemented by years of customer facing hospitality experience, giving her a strong understanding of how pastry and dessert fit into the broader guest experience. Olivia approaches pastry with a balance of creativity and structure, emphasizing clean execution, seasonality, and thoughtful flavor combinations.
At Galiano Wine Bar & Restaurant, Olivia leads the pastry program with a focus on refined yet approachable desserts designed to complement both the menu and wine program. Her work reflects the restaurant’s broader philosophy of ingredient driven hospitality, where every detail is intentional and every course contributes to the overall experience.
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
Galiano Wine Bar & Restaurant is opening soon in the heart of St. James. 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 Wine Bar & Restaurant. 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.
