Thomas Keller

As Chef de Cuisine, Isaac Galan brings technical skill alongside energy, warmth and dedication to his position at Ad Hoc.

Originally from Los Angeles, Chef Isaac came to cooking by chance. At eighteen, while preparing to pursue a career in teaching, he took a part-time position as a dishwasher at Spago Beverly Hills, expecting it to be temporary. What he found there changed his direction entirely. The discipline of dishwashing gave him his footing and the daily produce deliveries gave him his curiosity. Encountering white asparagus, rainbow cauliflower and varieties of mushrooms he had never seen before, he began researching recipes and cookbooks during his spare time, finding his way into the prep kitchen and eventually onto the line, feeding his team with thoughtfully prepared meals each day.

Chef Isaac joined The French Laundry as a commis in 2018, beginning as so many cooks who become leaders do: peeling potatoes, making pasta and preparing stocks. Over six years he rose through the brigade to become the restaurant's Sous Chef.

In his approach to menu planning and cooking, Chef Isaac begins with the seasons, allowing peak-quality ingredients to lead the way. He has a particular affinity for seafood and embraces the creative possibilities that arise from each time of year. As Chef de Cuisine, he channels that spirit of curiosity and care into the warm, communal cooking that has made Ad Hoc a gathering place, nurturing his team and welcoming every guest with the same generosity that first drew him to this profession.