Galaxie celebrates the taquerias and culture of Oaxaca and Mexico City.

We grind out own corn, and our tortillas are made fresh daily.

Galaxie’s bar features an expansive Mezcal selection, as well as frozen drinks and classic cocktails. We also have a small selection of natural wines and beers.

Born and raised in Chicago’s Humboldt Park, Chef T is a proud second-generation Mexican American with over 20 years of culinary experience. His love for cooking was nurtured in his family’s kitchen, where Sundays were filled with the aroma of freshly toasted cumin and the warmth of shared traditions. Cooking alongside his grandmother, mother, and aunts, he learned the deep-rooted flavors and techniques that would shape his culinary journey.

His professional path began unexpectedly in high school when he took a dishwashing job at a catering company behind his father’s auto shop. From there, he worked his way up to food preparation. Without formal training, Chef T honed his craft in some of Chicago’s most dynamic kitchens, learning from seasoned chefs and embracing the city’s rich and diverse food scene.

A pivotal moment in his career came when he worked under Chef Paul Fehribach at Schubas, specializing in Cajun cuisine—a rarity in the Midwest at the time. He went on to cook at legendary establishments such as Kuma’s Corner and Revolution Brewery. His work with Chef Abe Colon at the underground supper club X-Marx eventually led him to the widely acclaimed Fat Rice, under Chef Hugh Amano.

Following the passing of his mother in 2012, a trip to New Orleans changed everything. Captivated by the city’s energy and culinary traditions, he relocated a year later, staging at some of the city’s top restaurants before landing at Cochon under Chef Stephen Stryjewski. There, he delved into the art of butchery, charcuterie, and traditional Cajun-Southern cuisine. He eventually returned to Chicago, resuming his role at Fat Rice, where he also led the dim sum program. From 2014 to 2021, he served as Executive Corporate Chef of Operations for Guaranteed Rate, refining his skills on a grand scale.

Yet, New Orleans continued to call. In 2021, he returned, first as the private chef for a Pelicans player, then running the kitchen at Piece of Meat. Now, Chef T is set to bring his deep-rooted passion for Mexican cuisine and Chicago’s vibrant food traditions to Galaxie, blending heritage with innovation. Inspired by his family’s legacy and his travels through Mexico City and Oaxaca, he is eager to introduce bold flavors, traditional techniques, and exciting new dishes to the Bywater neighborhood.