Executive Chef Armando Galeas brings his extensive culinary expertise to Costa d’Este Beach Resort & Spa in Vero Beach, Florida. Born in Honduras and inspired by his family’s cooking traditions, Chef Galeas began his culinary journey in New Orleans in the early 1990s. He honed his skills through an apprenticeship and working in renowned restaurants like Prejean’s and Michaul’s Cajun and Creole.

In 1998, Chef Galeas joined the team of celebrity chef Emeril Lagasse at NOLA restaurant in the French Quarter. Working alongside Lagasse, he rose through the ranks from line cook to saucier, sous chef, and eventually executive sous chef. Chef Galeas played a key role in the opening of Emeril’s Miami Beach and Emeril’s Tchoup Chop in Orlando. His experience with Lagasse provided invaluable training and solidified his passion for culinary excellence. He later returned to NOLA as Executive Sous Chef and also spent time at Emeril’s Orlando.

Always seeking new challenges, Chef Galeas then led culinary teams at Riley McDermott’s in Fort Lauderdale, Back Bay Restaurant Group, PGA National Resort and Spa, and Boca Raton Resort and Spa. His diverse background and commitment to quality have shaped his culinary philosophy. Prior to joining Costa d’Este Beach Resort & Spa, Chef Galeas served as Chef de Cuisine at Temple Orange in Eau Palm Beach Resort and Spa, where he helped maintain the prestigious five-diamond AAA rating and achieve a five-star Forbes rating. In his free time, he enjoys staying current with culinary trends and cooking for his family. Chef Galeas’ dedication to innovative cuisine and exceptional guest experiences make him a valuable asset to the luxury oceanfront experience at Costa d’Este Beach Resort & Spa Vero Beach.