Oveja Negra, the chic Spanish-inspired eatery located within Hotel Valencia Santana Row, welcomed Joey Gallon as executive chef, further enhancing the talent in Valencia Hotel Group’s culinary portfolio.
“We couldn’t be more excited to have Joey at Oveja Negra,” says Hotel Valencia Santana Row’s food and beverage director, Juan Barba. “Having joined us in 2017 as sous chef, he has provided exceptional contributions to the kitchen, showing us how combining passion and diligence can enhance the restaurant’s dishes. With his rich culinary experience across many worldly cuisines, we are certain that Chef Gallon will provide the highest quality leadership to our culinary team, while elevating the experience for guests at Oveja Negra.”
JOEY GALLON, EXECUTIVE CHEF
Chef Joey Gallon brings more than fifteen years of culinary experience in the hospitality industry to his new position as executive chef at Oveja Negra. Gallon joined the team at Hotel Valencia in 2017 as sous chef, quickly advancing to banquet chef and now oversees the entirety of culinary operations at the property, including menu ideation, procurement, personnel management, and catering.
Having studied industrial engineering in college, he found his passion for the food industry as a post-grad kickstarting his culinary career as a kitchen helper at Grand Hotel on Michigan’s Mackinac Island. Following his time there, Chef Gallon fulfilled his urge for more and quickly became highly skilled in arranging banquets, serving National Hockey and Major League Soccer teams. Undergoing extensive training across a variety of worldly cuisines including French, Italian, Kosher, Asian and Spanish, Chef Gallon brings a fresh, yet elevated take to San Jose’s culinary scene, putting customer service at the forefront of his leadership.
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