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.
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.
Sommelier
Arielle Ventrice
Arielle Ventrice serves as Sommelier at Galiano Wine Bar & Restaurant, bringing more than two decades of hospitality experience spanning fine dining, beverage leadership, wine education, and restaurant management.
Raised around the restaurant industry through her family’s background in hospitality and nightlife operations in Queens, Arielle first entered the restaurant world in the footsteps of her late father, an experience that would ultimately shape the course of her career and passion for hospitality. She began working as a hostess and food runner in Florida before quickly developing a deep appreciation for service, food, and wine. Her early experience in high-volume hospitality environments laid the foundation for a career centered around guest experience and beverage-driven dining.
She later relocated to Southern California, where she expanded her knowledge of food, cocktails, and wine while working within the gastropub scene in Corona Del Mar. During this time, she earned her first WSET certification and developed a deeper appreciation for wine education and hospitality culture.
After returning to New York, Arielle spent nearly twenty years growing within one hospitality group, eventually rising into leadership roles including Bar Manager and General Manager. Throughout her career, she has overseen cocktail development, beverage programming, vendor relationships, staff training, and front-of-house operations across a variety of restaurant concepts, including respected Long Island establishments such as Waterzooi.
Driven by a desire to deepen her expertise in wine, Arielle attended the International Culinary Center to pursue certification through the Court of Master Sommeliers. Following years of study and delays caused by the pandemic, she successfully passed the examination, including a full blind tasting component, an achievement she considers one of the defining moments of her career.
At Galiano, Arielle leads the wine experience with a focus on thoughtful pairings, guest education, and approachable hospitality. Her philosophy blends technical wine knowledge with warm, intuitive service, helping create a dining experience that feels both elevated and personal.
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.
