Chef Hugo’s passion is to bring his personal experiences into the kitchen by designing a well-rounded menu consisting of Mexican, Mediterranean, coastal, and farm-to-table influences. With every plate he creates, he hopes to "Bring memories to people.”

Hugo Galvan first appeared on the Dallas food scene in 2005 when he opened his own restaurant, Cafe San Miguel, and he has continued his culinary journey, recently stepping into the role as Head Chef at Komali.

Starting at the age of 14 making pizzas for extra money in his Mexican hometown of San Miguel De Allende, Hugo soon traveled to Cabo San Lucas and Puerto Vallarta to gain experience working in restaurant kitchens. As his knowledge and skills grew, Chef Hugo made the decision to bring his talents to the United States in 2000, when he worked at III Forks and Maggiano’s. After several years in Dallas, he took a leap and opened Cafe San Miguel.

With his reputation rising, Hugo was presented with an offer to travel to Spain and France by Torres Winery. He refined his culinary skills and learned more about wine pairings, fine dining, and international cuisine. When he returned in 2012, he opened a second location of his restaurant, Hacienda San Miguel in Fort Worth.

In 2015 Hugo was contacted by Chef Stephan Pyles to assist with the opening of Flora St. Cafe. After working under Chef Pyles for a year, Hugo went on to develop menus for iconic Dallas restaurants including El Bolero and Urban Taco, while also consulting for other local spots. Shortly after, Hugo joined with a good friend to open the cutting-edge Revolver Taco Lounge.

When owner Emanuel Salinas decided to revamp Komali’s menu, he knew Chef Hugo was the perfect fit. After some conceptual idea meetings, it was clear that Hugo was the ideal Head Chef.