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.

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Andrés Clavero

General Manager + Partner

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.


Olivia Duncan

Manager + Bar Director

Born and raised in Chicago, Olivia Duncan always found happiness in cooking and sharing meals with family and friends at home. She was set on pursuing a career in hospitality from a young age, and started bartending the day after her 21st birthday. She worked in small bars, growing her skill set and technique with each program. Her serious education began when tending bar at several restaurants including The Southern, Boka and Community Tavern and oversaw the beverage programs as Bar Manager at Japonais and Nico Osteria. Olivia’s passion for hospitality has motivated her to constantly learn, evolve and work hard. In 2018, Olivia was nominated for Best Mixologist in Chicago by the Jean Banchet Foundation Awards. At Galit, Olivia curates a cocktail program that runs parallel to the food menu, with an emphasis on Middle Eastern flavors and a thoughtful spirit-free section. She strives to keep the integrity of the ingredients while being a lively addition to the Chicago cocktail community.


Kristine Muller


Originally from the suburbs of Philadelphia, Kristine Muller’s culinary career began at home, where she learned the basics of cooking with her family. After discovering a passion for food and hospitality, Kristine attended the Culinary Institute of America in New York City and earned degrees in both Culinary Arts and Restaurant Management. She then found herself in Chicago, working as a cook at Graham Elliot and then with the opening team at Morimoto. After years in the kitchen, Kristine started to explore front-of-house roles and her interest in wine at renowned restaurants including Spiaggia, Swift & Sons and Somerset. At Galit, she uses her leadership experience to guide the restaurant team and execute warm and thoughtful service a Floor Manager. As Galit’s in-house sommelier, she also helps curate the unique wine list alongside Executive Chef Zach Engel. Kristine is dedicated to creating memorable experiences for guests through genuine hospitality and great wine.


Zachary Engel

Executive Chef + Partner

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 close by Galit with his wife, daughter and dog.


Tom Carlin

Sous Chef

Tom Carlin jump-started his career in his hometown of Kansas City, Missouri where he studied culinary arts at Johnson County Community College. In 2009, he moved to Texas to work as a cook at the Houston Country Club, giving him the opportunity to refine his technique and discover the flavors of the American Southwest. After a three year stint at The Rieger in K.C. Tom relocated to Chicago in 2014. Craving a new challenge Tom took a full-time position at One Off Hospitality Group’s award-winning butcher shop and cafe, Publican Quality Meats. After holding the position of Head Butcher, Tom was promoted to Chef de Cuisine at sister restaurant, Dove’s Luncheonette. In 2019, Tom joined Galit’s opening team as Sous Chef where he brings his culinary chops and relationships with local farmers. In addition to honing his craft in the kitchen, Tom hopes to spread a positive culture and growth within the restaurant, every day.


Brandon Dumot

Sous Chef

Hailing from Pittsburgh, Brandon Dumot is a Chicago transplant with an extensive culinary background. He studied at the renowned Culinary Institute of America in New York City before moving to Miami to work at fine-dining restaurant, Azul. Brandon continued his culinary career in Chicago and worked at several esteemed restaurants including Sepia, Graham Elliot, Sixteen, Schwa, and Entente. Brandon joined the opening team at Galit in 2019 as Sous Chef, bringing years of knowledge from a career of working with talented chefs across the city. Brandon’s favorite part about working in the hospitality industry is meeting all of the interesting people with stories to tell and creating lifelong friendships along the way.