Chef Galileo is a graduate of the esteemed Culinary Institute of America. He is a co-founder and executive chef of several restaurants in the New York City area, and also the consulting chef for menu creation at several New York area restaurants. In 1993, he was named one of the "Top Ten New Chefs in America" by Food & Wine Magazine.

Says Chef Galileo: "I enjoy creating food that surprises people. Sometimes it involves using an ingredient in a way that shows off its full flavor. Or combining herbs and spices from different cuisines and different countries. What is always most important, though, is using the freshest and most tasteful ingredients you can find. If you've started with great ingredients, such as Premio Italian Sausage, you're already on your way to a great meal."