Cornelius Gallagher was born in the Bronx, N.Y. on June 28^th 1972.  Lucky enough to find his passion when he was young, he began cooking at the age of 12.  At age 15, Cornelius entered a vocational cooking school while still in high school. He competed in and won the “Top Young Culinarian” award at age 16.

 Upon graduation from high school, Cornelius enrolled in the Culinary Institute of America in Hyde Park, New York. During his time at the CIA, he also worked at the world-renowned Waldorf Astoria Hotel. It was here that he learned the solid foundation of classical French cooking.

 Cornelius graduated from culinary school and went to work for David Bouley at the original Restaurant Bouley. Here he learned the importance of low fat and a la minute cookery. He then went on open and become the Executive Chef at La Plage restaurant on Long Island. Within one year, the restaurant was awarded a 27 food rating in Zagat restaurant survey.

 Next, Cornelius went to spend a year and a half at 4 star Lespinasse restaurant under Chef Gray Kunz. It was here that he learned how to master spices and how to incorporate cutting edge Indian and Asian cuisines into his repertoire.

 He then went on to France to work at the 3 star Michelin L’Esperance under Chef Marc Meneau. Here he learned rustic countryside cooking in the heart of Burgundy.

 After returning to the States, Gallagher went on to become the Sous Chef at Peacock Alley restaurant with Laurent Gras for a period of one and one half years. With Laurent he learned the importance of disciplined cooking technique.

Gallagher then went on to take the position of Sous Chef at restaurant Daniel, under Master Chef Daniel Boulud. During his one and a half year tenure there, Daniel received 4 stars from The New York Times.

During this time, Cornelius traveled to “stage” at 3 star Michelin El Bulli restaurant with Ferran Adria in Roses, Spain. El Bulli is widely known as one of the world’s best restaurants, and the gastronomic center for modern progressive cooking.

In June 2002, Gallagher joined Oceana Restaurant in Midtown Manhattan. In over 4 years as Executive Chef, Cornelius was fortunate enough to receive numerous awards and accolades……considered by many to be one of the Top Chefs in Manhattan.

In 2006, Gallagher joined the premier luxury caterer Sonnier and Castle as Executive Chef. Here he learned how to produce high quality food for thousands of guests at a time, as well as the organization skills it takes to manage hundreds of people in a single evening.

In July 2009, Cornelius joined Michael and Kurt Bohlsen of The Bohlsen Group as Corporate Chef of their Long Island based restaurants. In this position, he oversees the kitchens of 5 restaurants: Prime, H2O Seafood, Tellers Chophouse, Verace True Italian and Beachtree. In addition, he will assist in the concept development and opening of the groups future restaurants.