Chef Roberto Galetti is the Executive Chef and main partner of Garibaldi, one of the most successful Italian restaurants in Singapore. The award-winning restaurant is constantly featured in the media and has received several accolades. It has a strong and loyal following of serious gourmands who know Garibaldi for its special menu which includes seasonal items such as truffles and white asparagus.

Chef Roberto has 20 years of cooking experience under his belt. In 1984, he honed his cooking skills at the prestigious culinary institute Caterina De Medici in Italy. While attending the culinary institute, Chef Roberto spent all his summer breaks training at some of the best restaurants in his native region. There, he gained knowledge of traditional Italian cuisine, knowledge that he would come to rely on later on in his career.

Chef Roberto has since worked at one of London’s grandest hotels, the Hyde Park Hotel. At the Park Room Restaurant, he was Chef de Partie and under the supervision of Executive Italian Chef Adriano Paganini, one of the hottest Italian chefs in London. He has also worked at fine establishments in Europe such as Grand Hotel Palazzo della Fonte in Fiuggi and Schwaithlalm Hotel in Salzburg, Austria.

He spent several years with the world-reknown Bice Group, under the mentorship of Giacomo Gallina. Chef Roberto quickly became the Chef de Cuisine at the Bice restaurant in Buenos Aires, Argentina, then the Four Season Hotel in Tokyo, Japan. He eventually became Executive Chef at the Bice Singapore where he worked with General Manager Beppe De Vito. A few years later the two collaborated to set-up their own restaurant in Singapore, Garibaldi.