Fabian Gallardo was born the son of a shoemaker, in the town of Leon, Mexico. His creative aspirations kicked in at an early age. While studying business administration at Instituto Tecnologico y de Estudios Superiores de Monterrey, he realized he had bigger dreams to pursue. He made a bold move to New York City, where he hoped to combine his passion for food culture with his love of photography. He was accepted at the prestigious French Culinary Institute in Manhattan and eventually graduated with their Grand Diplóme and a degree in Restaurant Management.

Gallardo served his apprenticeship at L’Ecole and then at Daniel Boulud’s classic restaurant, Café Boulud. A fast learner, Gallardo then began his own catering business with Chef Christian Page. This in turn led to an opportunity to work as the Chef de Cuisine at Vice Versa under the guidance of Executive Chef Stefano Terzi. 

He spent 14 years at Vice Versa, and then moved to California with his family, and was appointed Chef de Cuisine at Petty Cash Taqueria in West Hollywood, where Gallardo brought his native talent to the most bustling taco scene in the country. He worked alongside famed Chef Walter Manzke, and their combined creative ingenuity quickly produced one of the best known taco destinations in the city, reaping many honors and awards, including "Best Guacamole" from Time Out Magazine and a listing in Los Angeles Magazine's ' Top 25 Tacos'. Gallardo and Manzke soon became the acknowledged 'higher authority' on all-things-taco. 

So much so that after four highly successful years with Petty Cash, Gallardo was sought out by Derek Sanders at New York's famed La Esquina, who asked him to return to New York and supervise four [and counting] very busy kitchens in Esquina's expanding East Coast empire. Gallardo embraced the challenge of this new experience and the many innovative ways he could share his love of tacos with the world. 

After La Esquina he decided to open LALA Taqueria in Westchester County and Larchmont was the ideal location since his daughters attend school steps away from the Taqueria.

He brought a team that helped open the business, and now LALA Taqueria Larchmont is on the right path to start expanding. During the height of the COVID-19 pandemic, Fabian successfully led the beloved neighborhood taqueria through one of the most challenging periods the restaurant industry had ever faced. With creativity, dedication, and a strong focus on community, we adapted quickly, streamlining takeout systems, supporting local families, and maintaining the heart and flavor that made the taqueria special. The team’s resilience turned adversity into opportunity, allowing the restaurant not just to survive, but to become a trusted gathering point (even from a distance) for the community we served.

After eventually selling the business to his partner, he embraced a new chapter working for Larry Ellison. He assisted in opening a restaurant on his private island in Lāna‘i, Hawai’i and also worked at the Indian Wells Tennis Garden during the world-class tennis tournament. These experiences expanded my culinary skills, exposed me to high-level hospitality, and deepened my passion for creating unforgettable dining moments.

But long stretches away from home made Fabian rethink his path. Wanting to spend more time with his family and reconnect with nature, he took a step back from the demanding pace of full-time hospitality. He launched his own dog-walking and dog-training business, an unexpected but fulfilling shift that brought joy, balance, and a sense of groundedness into his life.

Today, he enjoys the best of both worlds: more time with his family and the freedom to continue doing what he loves as a private chef for special events. His journey blends culinary expertise, entrepreneurship, adaptability, and a deep appreciation for community, whether that community is made up of diners, dogs, or the people who matter most.