Originally from Brescia, Italy, Roberto Galetti is the Executive Chef and Owner of the Acclaimed Restaurant, Garibaldi Italian Restaurant & Bar.

Born in 1970, his captivation with the culinary world began as a child and he grew in interest and skill at the prestigious Culinary Institute Caterina De Medici in Italy. There, he gained knowledge of traditional Italian cuisine and has since developed his own unique style and flair.

Over the years, Chef Roberto travelled around the world, working with famous chefs in reputable hotels and restaurants in London, Salzburg, Rome, Buenos Aires & Tokyo.

In 2003, he found himself on our sunny little island to set up his own restaurant.

Originally from Ipoh, Malaysia, Chong is the Chef de Cuisine in Charge of Garibaldi Italian Restaurant & Bar.

Graduating from SHATEC culinary school in 2004 with a diploma, he worked as a trainee for The Regent Hotel in Singapore during his studies. After graduation, in March 2005, he joined the Bank Westminster Restaurant & Zender Bar in London where he reported directly to the Sous Chef. There, he took on ordering and was responsible for mis en place and sauce preparation.

Inspired by the dynamicity of London, Chef Chong returned to Singapore to enter the international cuisine scene here. By August 2006, he joined Garibaldi, under the direction of Chef Roberto Galetti. Starting as a Chef De Partie, his high level of commitment and positive attitude enabled him to sharpen his expertise quickly, becoming Sous Chef in 2009.

As recognition of his hard work, Chef Chong was sponsored a 2-month long internship in Sirimione – Italy. There, he mastered his knowledge of Italian seasonal products, traditional recipes and experienced the warmth of Italian Hospitality.

Equipped with the right tools, he came back to Garibaldi to showcase his experience and after developing full confidence in the overall kitchen operations, he was later promoted to Chef de Cuisine in 2015. Inspired by Roberto Galetti’s career, Chef Chong continues to train his staff under the guidance of Roberto Galetti.

Raised in fair Verona, Antonio took his first steps into the culinary world at just 15 years old as a waiter in one of the most antique and prestigious restaurants in Verona – the 1 Michelin Star ‘Ristorante 12 Apostoli’. He earned his diploma from the hotel school of Alberghiera Angelo Berti in 2005 and was eventually promoted to Maître and wine cellar manager by the time he was 19. He took the brave step to change the restaurant style to a semi-fine dining outlet.

Still in the heart of Verona, he took his next step into another historic restaurant – Ristorante Maffei, where, with the title of Maître and wine-cellar manager. Antonio later joined L’Antico Caffé Dante Ristoratore, one of the most antique cafés of Verona (circa 1800) and transformed it into a restaurant. The transition from a traditional to more casual dining service elevated it to a landmark restaurant, making it the top recommendation for 2 years on Trip Advisor.

In 2015, Antonio’s lifelong dream of working abroad came to life when he moved to Singapore to join the Garibaldi Restaurant team. In his first year, he worked every role from Bar Manager to Catering manager, to working ‘on the floor’, covering all roles from runner to captain and assistant manager. By 2016, he became the Restaurant Manager and wine director at Garibaldi.

His heart-filled passion for wine allowed the wine list (1600 labels) to grow every year. Discovering micro-wineries, he creates the opportunity for customers to try new and niche labels. The wine list was acknowledged by “Gambero Rosso” with the Tre Bicchieri award, as well as the Due Bicchieri “Wine Spectator Award”.

For Antonio, a great dining experience begins before the food meets tastebuds. Good cuisine, attention to service, wine and consistency, all delivered with an Italian touch unlocks the trust of every diner. He takes care of patrons and his staff the same, considering their every need.

Hailing from Garda Lake, Italy, Walter spent his early summers working surrounding the lake. Spending time with tourists in his childhood sparked his desire to pursue a career in hospitality. He went on to enrol in the prestigious Bocconi University in Milan completing his Undergraduate program in Business & Economics.

During that time, he was awarded an International Scholarship to join the Kelley School of Business for a semester abroad program where he mastered his Negotiations, Leadership & Finance skills, scoring top class percentile in all the subjects. After his time abroad, he returned to Bocconi University, for a Master of Science in Management for Arts, Culture, Media & Entertainment. His time studying further encouraged him to pursue a career in Hospitality & Marketing.

He later joined a 3-month internship program at the Garibaldi Group where he was working on the Franchising Development of Ricciotti, to further develop the fast-casual concept in the region. After this experience, he returned to Milan to graduate and launched his own Entertainment Company – Garda Shore.

The Garda Shore company offered entertainment opportunities catering to international tourists visiting the area of
Lake Garda during the summers. This included a network of discounts, an e-commerce site, a dense calendar of events with partner venues and more.

Going from one success to the next, Walter returned to Singapore and joined Garibaldi as the Sales & Marketing Manager in 2015. Since then, he has established fruitful collaborations with partners, revived the main online channels for the company, created new revenue streams at zero cost and developed operational knowledge to look after stakeholder needs.

As a testament to his competence, Garibaldi has seen a 12% YOY growth and gained important knowledge on regional trends. He has worked with Enterprise Singapore to analyse data, establish connections, and gain fruitful insights to take Garibaldi to greater heights.

Since May 2019, Walter has been promoted to General Manager, and continues to take more responsibilities with the rest of the Operational & Culinary Team.

In May 2020, in the height of the COVID- prompted delivery boom across the island, he was inspired to begin a more economic option that held the strong principles and high quality of Garibaldi. Thus, Burrata Joy and Gustavo Lapasta were developed, to provide an everyday option for all.

To experiment with minimal cost, he first explored the use of cloud kitchens to remain in the delivery market. Once the business took off and COVID regulations eased, a flagship store was opened in January 2022 in Katong that combined both concepts into one.