From Dishwasher to The French Laundry: Chef Isaac Galan’s Culinary Journey
An interview with Chef Isaac Galan on his journey from the dish pit to The French Laundry, the mindset to thrive in a Michelin-starred kitchen, and his go-to black bean recipe.
Chef Isaac Galan, Sous Chef at The French Laundry
I’m incredibly lucky to call Isaac Galan a friend and even luckier to have experienced his cooking firsthand at The French Laundry. But it’s not just his culinary talent that stands out—it’s his unwavering dedication to hospitality, his infectious energy, and the way he makes every guest feel special. His story is a testament to passion, perseverance, and the power of saying yes to unexpected opportunities.
How did you get your start in the restaurant industry? Was there someone who inspired you?
A blessing in disguise! Shortly after graduating high school, while preparing to enroll in college to pursue a career in teaching, I found myself with a few months of free time. I figured I’d find a job in the meantime to save up for expenses. Then, a friend of mine who was a line cook at Spago Beverly Hills told me there was an opportunity as a dishwasher. I accepted.
I remember walking through the back door and meeting 50 people in five minutes—it was all moving so fast, it felt unreal. Eighteen-year-old me was astonished by the operation. And so it began—I became a dishwasher. Some of the best lessons in our profession were taught to me while scrubbing burnt sauté pans in a dish pit: a sense of urgency, prioritization, organization, attention to detail, awareness, cleanliness, motivation, and most importantly, ambition. These tools helped me move up from dishwasher to prep cook, and that’s how it all started.
My day began with organizing the daily produce delivery, and I was amazed by the vegetables I encountered. Seeing white asparagus and rainbow cauliflower for the first time stunned me, not to mention the huge selection of mushrooms. I went from only knowing button mushrooms on pizza to handling morels, chanterelles, porcinis, and matsutakes. But my true passion for cuisine came from making staff meals and ensuring my team was fed something they’d enjoy. I found myself researching recipes and cookbooks—completely forgetting about college.
Soon after, I got the opportunity to become a line cook, and I threw the idea of spending years in college out the window. That’s when I knew I wanted to become a chef!
You are currently a Sous Chef at The French Laundry, but when you were first hired six years ago, what was your role? What advice would you give to someone trying to work in a Michelin-starred kitchen?
I started at TFL as a commis, which means prep cook. I focused on fundamentals—peeling potatoes, making pasta, and preparing stocks. These types of restaurants require a lot of patience and precision.
One of the best ways I learned to succeed in a high-standard kitchen was to have a positive attitude. Being receptive to criticism and feedback allowed me to understand new perspectives and develop a deeper understanding of teamwork. It helped me become more knowledgeable and take on more responsibilities. That, in turn, made me a more valuable and supportive part of the brigade, building trust and dependability.
That’s something very important: Always find reasons to succeed—never excuses for why you failed.
You are a master of unreasonable hospitality and making people feel special when they come to TFL. What is one of your favorite memories from the kitchen?
Most of my favorite memories come from cooking for someone who truly understands and appreciates the effort and time behind each dish. When they recognize every detail, it means everything to us.
For example, cooking for legendary chefs—especially those we know and admire—is both thrilling and nerve-wracking. Once, we cooked for Chef Alain Ducasse, and it was one of those moments where the stakes were incredibly high, but I loved every second of it.
[See how Chef Isaac created an incredible experience for us here.]
When you are creating menus or dishes, where do you draw your inspiration? Do you have a specialty?
When I create a menu, I first look at what’s in season and at its peak. Using the best ingredients is crucial to maintaining the integrity of the food. Understanding the restaurant’s repertoire also helps when composing dishes—when you know the foundation, it’s easier to integrate your style.
I’ve always loved seafood, so I tend to explore and experiment with it the most. Sometimes, ideas come to me in the shower, or I’ll get inspired by reading a cookbook and adding my own touch to a dish.
During dinner service, we plate the same dish 100 times, and somewhere in between, curiosity kicks in: What if…? That’s how a new dish begins. Some of the best creations happen by accident—like when a guest has an allergy, so you modify a dish, and it turns out better than expected. Of course, always with finesse.
What was the hardest dish for you to perfect, and what is your favorite dish to make?
My biggest challenge wasn’t perfecting a single dish—it was menu balance. The progression of flavors, temperatures, and portion sizes… knowing when to add, when to hold back. Is less more? Or is more, more?!
A lot of the recipes and techniques I use are more than just instructions—they are fundamental skills. Understanding the critical steps and executing them with precision was the first big learning curve for me.
At home, though? I’m a casual cook. Beans, rice, and chicken!
(See Isaac’s Black Bean Recipe below!)
If you could fly or drive anywhere to enjoy a HYPE-worthy meal, where would it be? Meaning it checks all the boxes—hospitality, yum factor, price, and environment.
I’d love to fly to Paris, France and have dinner at Alain Ducasse’s Le Meurice—an extraordinary restaurant.
I’d also love to visit Pujol in Mexico City by Enrique Olvera and experience the flavors of my roots.
What is one of your go-to gluten free recipes?
One of my favorite things to cook—and especially eat—is beans!
I particularly love black beans, and this is a recipe I’ve used both at home and at TFL.
Black Bean Recipe
Ingredients:
500g black beans
2 liters chicken stock (or vegetable stock)
40g salt
20g cumin
1 onion, diced (½”)
2 poblano peppers, diced (½”)
4 cloves garlic
Instructions:
In a large pot with a lid, cook beans with stock, salt, cumin, onion, peppers, and garlic until tender. Add more stock if needed.
Once cooked, separate the liquid from the beans. Blend half of the beans with the liquid until smooth, creating a thick soup-like consistency.
Return the puréed beans to the pot and mix with the remaining whole beans.
Stir in 1 whole bunch of chopped cilantro (including stems) and a handful of thinly sliced scallions.
Mix well and enjoy!
You can always adjust the salt or omit onions, depending on preference. And it’s gluten-free! I usually enjoy this with roasted chicken or as a snack with chips.