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 - Director of Operations + 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.

Jenna Cole - Sous Chef

Jenna’s journey into the culinary world is marked by her dedication to learning, whether it's discovering new cooking techniques, understanding the science behind food, or introducing guests to flavors they’ve never experienced before.

Originally drawn to music, Jenna attended DePaul School of Music to study Performance in Bassoon before finding her true calling at Kendall College, where she earned an Associate of Applied Science in Culinary Arts in just one year. Since then, she has honed her craft, sharpening her skills in kitchens where creativity and precision are the cornerstone of every dish.

At Galit, Jenna’s passion for creating food that excites and inspires perfectly aligns with the restaurant’s innovative four-course “choose-your-own-adventure” menu. Designed to be shared among friends and family, this menu provides the perfect platform for Jenna to introduce diners to new cuisines and flavors. It fosters a communal, interactive dining experience that sparks curiosity and invites guests to explore Middle Eastern cuisine in an exciting and approachable way. Whether through intricate dishes or more approachable flavors, Jenna loves helping people step beyond their culinary comfort zones and connect with food in a meaningful way.

Jenna’s career is one of constant learning and growth, and she remains driven to push boundaries in the culinary world. With an unwavering passion for food and a desire to inspire, Jenna Cole is making a lasting impact—one innovative dish at a time.

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.

Michael Khoshaba - Sous Chef

Born and raised in Morton Grove, Illinois, his culinary journey is deeply personal, shaped by his diverse Mexican and Assyrian heritage and inspired by his late father’s unwavering hospitality. 

Michael’s journey into the restaurant industry began while studying Graphic Design at DePaul University. What started as a college job washing dishes quickly evolved into a lifelong culinary passion. Over the past eight years, he has honed his skills at renowned establishments like Honey Butter Fried Chicken and Rosemary, gaining invaluable experience in high-volume cooking and restaurant operations. Now at Galit, he plays a crucial role in shaping the restaurant’s culinary vision, bringing precision and creativity to Middle Eastern cuisine while honoring his roots and reconnecting with his father’s legacy—particularly through dishes like falafel, one of his earliest food memories. 

A dedicated leader, Michael is known for his strong presence in the kitchen, mentoring cooks, fostering teamwork, and maintaining the high standards that define Galit. His approach to cooking is rooted in precision, efficiency, and a commitment to sustainability—ensuring that every dish reflects the restaurant’s ethos of quality and seasonality. Beyond the kitchen, he is eager to expand his expertise in business operations and leadership, with aspirations to bring his creative vision to life. No matter where his journey takes him, his passion for food, mentorship, and hospitality remains at the core of his work.