Austin Gallion - Director of Hospitality
Hailing from St. Louis, Missouri, Austin Gallion always knew he wanted a career in the culinary world. His appreciation for food began at age 14 when he worked as a prep cook in a local restaurant. When it came time to apply for college, Gallion set his sights on one of the top culinary schools in the country, The College of Culinary Arts at Johnson & Wales in Providence, Rhode Island. At Johnson & Wales, Gallion received his Bachelor’s Degree in Culinary Arts and a Minor in Food Writing.
After college, Gallion set out to immerse himself in different food cultures, ending up in the culinary mecca of Perigod, France, a region best known for truffles and foie gras. After a nine month stint in France, Gallion returned to the U.S., naturally landing in the Napa Valley.
Not wasting any time, Gallion began making a name for himself in the Napa food scene, working with a roster of notable Napa chefs including, Todd Humphries of Martini House in St. Helena and Richard Reddington, where he assisted with the opening of Redd in Yountville.
During his time working at the celebrated La Toque restaurant, Gallion worked closely with Wine Director Scott Tracey developing the restaurant’s weekly food and wine tasting menu. Gallion quickly became fascinated by the relationship between food and wine and the role wine played in emphasizing different dish’s ingredients and flavors.
In 2009, Gallion took his love for food and wine to the next level joining Vineyard 29 as the winery’s Director of Hospitality and Executive Chef. Touted for his original food and wine pairings and for being the mastermind behind Vineyard 29’s innovative hospitality programs, Gallion has been featured in a variety of publications including Departures, Angeleno, Auberge magazine, 7x7 and Marin magazine.