where we started
“Farm to table” is the essential philosophy of this Gustine-born chef. A good portion of Chef Michael’s life was spent on his family’s Central Valley farm, instilling in him a lifelong passion for fresh and locally sourced cuisine.
Chef Michael went to Fresno State University to study agriculture but enrolled at the California Culinary Academy in San Francisco after a year. “I realized my desire to cook didn’t align with my major,” he says. “Cooking with farm-fresh ingredients has always been a huge part of my life and I wanted other people to experience what fresh, local ingredients can do for a meal.” After graduating, Goularte completed an internship at La Maisonette in Cincinnati.
Other fine kitchens include Café Boulud, where he studied under well-known Chef Daniel Boulud; the Broadmoor in Colorado Springs; and the Lodge at Pebble Beach.
Chef Michael relocated home to the valley and joined Galletto Ristorante in 2010. Chef Michael brings his affable demeanor to Galletto’s kitchen, and you’ll find his inventive nature throughout the restaurant’s delicious menu.