MEET Our Team

Galit is a Middle Eastern Restaurant in the Lincoln Park neighborhood in Chicago, owned and operated by Andrés Clavero and James Beard Award-winning chef Zachary Engel.

 
 

Zachary Engel - Executive Chef + CoOwner

Before moving to Chicago, Zach was the Chef de Cuisine at Shaya Restaurant in New Orleans, where he led a talented team to take home the 2016 James Beard Award for Best New Restaurant, a culminating triumph at the end of a year of many “Best New” accolades. In 2017, he followed with the James Beard Rising Star Chef of the Year Award. His career includes time spent in the kitchens of Zahav in Philadelphia, Catit in Tel Aviv and Michelin-starred Madrona Manor in Sonoma County. Zach’s time growing up in a Jewish household as the son of a rabbi and his many trips to Israel are the grounding elements of his modern Middle Eastern cooking. He lives with his wife and daughters on the North Side.

Andrés Clavero - General Manager + CoOwner

Born and raised in Miami, Andrés attributes his passion for food & beverage to his Palestinian, Cuban and Spanish background and parents being the ultimate hosts. Prior to opening Galit, Andrés was the Senior Accountant for acclaimed restaurant group One Off Hospitality. Before bringing his expertise to restaurants, Andrés spent over 5 years working for Deloitte. His passion for food & beverage led him to working on the floor at One Off’s Nico Osteria. After leaving Deloitte to work full-time for One Off as the Senior Accountant, Andrés still worked evenings in the restaurant and special events including the James Beard Awards, off-site catering such as Lollapalooza, charity functions, and chef/restaurant takeovers (including working with partner Zach Engel). When not at Galit, Andrés can likely be found eating around town or taking strolls in the Lincoln Park neighborhood with his wife.

 

Scott Stroemer - Bar Director

Scott has decades of hospitality experience, most behind the bar curating some of the city's best bar programs. His working relationship with Andrés started back in 2014 where he was Bar Director for Nico Osteria. It was there where he helped curate the James Beard takeover event with Zach's team Shaya and led the Nico team to TimeOut's 2016 recognition for Best Restaurant Bar Program. Scott then left to help open and helm the bar at 2018 hotspot Pacific Standard Time. Scott spent much of the pandemic focusing on wine while also running Etta's bar program. Since joining Team Galit, we could not be more impressed by his knowledge, leadership, and character. He also doubles as being really good at making sure there’s plenty of snacks for all of us managers to enjoy. He and his wife Leigh are proud parents to a son, Simon, whose first foray into solid food was Galit hummus - 10/10.

Mary Eder-McClure - Pastry Chef

Inspired by her mother to pursue a career in the restaurant industry, Mary Eder-McClure got her start near home town at Minneapolis Community and Technical College, where she earned a degree in Culinary Fine Art. She then moved to Chicago to continue her education at The French Pastry School while working for Boka Restaurant Group. In 2017, Mary joined the team at Rick Bayless’ renowned Frontera Grill and Topolobampo as the lead pastry cook. In May 2019, Mary was ready to take the next step and the intrigue of Middle Eastern cuisine brought her to join the team at Galit where she leads the pastry and bread programs as Pastry Chef. Mary pulls inspiration from countries across the Middle East while incorporating nostalgic nods to her Jewish heritage and Lebanese cuisine from her grandmother. In her free time, Mary enjoys watercolor painting, hitting the gym, and going to the beach.

 

Madison Jacobson - Sous Chef

Madison’s fondest memories as a kid are centered around food. Born and raised in Omaha, Nebraska, Madison’s passion for the culinary world began at a young age while visiting her father overseas. Madison grew up in a family that cherished food and cooking, and she developed a passion for the culinary arts at an early age. She started her culinary journey at 16 while working as a hostess and quickly rose her way up in the kitchen. Madison received her degree from Metropolitan Community College, where she attended and graduated from their culinary program. When she's not in the kitchen, Madison enjoys exploring the city's vibrant food scene, trying new restaurants and cuisines, spending time with her friends and family, and tending to her many houseplants.

Hannah Egger - Manager

Hannah found her love for hospitality from her grandfather - no one would enter his home without being asked if they’d like to enjoy a libation with him, even as kids (which entailed cream soda and maraschino cherries with a paper straw). His joy serving others inspired Hannah. She has been in the service industry for over ten years, starting her career in a small, local restaurant while she lived in Alaska in 2010. Since her time there, she’s taken on roles from line cook and dishwasher to bartender and manager at many establishments throughout her native Wisconsin and Chicago. Hannah earned a nutrition degree in 2013 and has worked as a menu planner - yet always had a desire to be involved in restaurant operations and service. At home, her hands are full taking care of her two sphynx cats and working on new DIY projects.

 

Corey Jordan - Sous Chef

Originally from Elmhurst, Illinois, he brings over 12 years of experience in the hospitality industry, with a diverse background in both savory cooking and baking. He has worked at several notable Chicago restaurants, including Little Goat Diner and Table Donkey Stick, before his current role as Sous Chef at Galit.

Corey’s professional focus is on teaching and mentoring, fostering an environment of respect and growth in the kitchen. He’s passionate about bringing out the best in himself and his team, believing that positivity and hard work can elevate any kitchen environment. Inspired by restaurants that have left a lasting impression on him, Corey strives to create those same memorable experiences for others. Outside the kitchen, Corey enjoys biking, visiting the Garfield Park Conservatory, and spending time at the Music Box Theater. Though he attended Bradley University for civil engineering, he ultimately followed his true passion for food, and credits his career in hospitality to the hard work and connections he’s made along the way.