ABOUT

Chef Nuno Sousa

Born and raised in Barcelos in northern Portugal, Chef Nuno Sousa grew up in a humble household where simple, thoughtful cooking and gathering around the table were central to family life. Those early experiences continue to shape his appreciation for honest cooking and Portuguese hospitality.

Before becoming a chef, Nuno built a successful career coaching professional soccer in Portugal. In 2015, he moved to the U.S. without formal culinary training, working his way through New York kitchens before becoming Executive Chef at Vella Wine Bar & Kitchen.

In 2020, Nuno opened Leitão, a neighborhood taberna rooted in the flavors and traditions of northern Portugal. The restaurant developed a loyal following and established his deep connection to the West Village.

With GALO, Nuno presents his most personal and ambitious project to date, bringing together the Portugal he grew up with and the New York he now calls home. Celebrating Portuguese ingredients and traditions through a contemporary lens, GALO is a deeply personal expression of Portuguese culture through food, wine, design and hospitality.

At GALO, the warmth of Portugal meets the charm of the West Village.

An ode to Chef Nuno Sousa's native Portugal, GALO maps the country's land and sea through petiscos (Portuguese tapas), seafood, arroz, and heritage centerpiece dishes rarely found beyond its borders. It offers the largest selection of Portuguese wine outside of Portugal, spanning the country's distinct regions, alongside a contemporary cocktail program. Following Leitão on nearby Hudson Street, GALO is Chef Nuno Sousa's second New York restaurant.