From Shoreline Roots to Iberian-Inspired Cuisine
Founded under the vision of Chef Jarad Gallagher and Aubree Arndt, our kitchen bridges Mountain View and Iberia. Every dish tells a story of daily-sourced produce, coastal heritage, and global inspiration, inviting guests into a warm atmosphere where each bite feels like a new discovery.
Chefs Jarad Gallagher & Aubree Arndt
Aubree Arndt and Jarad Gallagher form a powerful culinary team at BROMA, blending their diverse backgrounds to create a unique dining experience that fuses Californian ingredients with Spanish influences. Jarad brings a wealth of experience to the duo, having earned Michelin stars at esteemed establishments like Chez TJ in Silicon Valley and The Plumed Horse, while also managing a diverse range of restaurant concepts with Restaurants Unlimited.
His journey has spanned from fine dining to barbecue, as evidenced by his successful venture, Smoke Point BBQ. As Vice President of Culinary Operations for Shashi Group, Jarad oversees innovative concepts like BROMA, which blends his fine dining expertise with a passion for creating approachable, high-quality dishes. His curiosity and hands-on approach extend beyond the kitchen, as seen in his work with Vertigo Coffee Roasters and SF Specialty.
Aubree’s path started in Michigan, shaped by Polish and German family traditions. After graduating from Le Cordon Bleu in Arizona, she gained experience in top kitchens, including San Francisco’s Maverick and Loma Brewing Company. During the pandemic, she partnered with Jarad, combining their passion for creativity and sustainability. At Broma, their collaboration brings bold ideas, refined skill, and a shared love for quality ingredients to every dish and guest experience.
Mikhail Chalov - General Manager
Born and raised in Russia, Mikhail Chalov moved to the United States as a teenager and adapted to life as a high schooler in Northern California. As a young father, he worked in various restaurants to support his daughter, but it was a job posting at Chez TJ that truly transformed his career. Despite having no fine dining experience, Mikhail eagerly embraced the opportunity and quickly found the role to be eye-opening and pivotal to his future in the hospitality industry.
Mikhail began as a busser at Chez TJ and steadily rose through the ranks to become general manager. During the pandemic, he joined longtime colleagues Justin Rodriguez and Chef Jarad Gallagher at Shashi Hotel, playing a key role in launching its restaurant by leading hiring and training. With over a decade of experience, Mikhail values the lasting professional relationships he’s built and the insights they’ve given him into hospitality and the heart of restaurant leadership.
Scott Klein - Beverage Director
Born and raised in Silicon Valley, Scott Klein began his culinary journey specializing in event catering at local wineries. He later moved to Sonoma, immersing himself in the wine industry for nearly a decade before returning to Silicon Valley to join the Alexander’s Steakhouse team in Cupertino. Here, he contributed to the team’s achievement of a Michelin star and continued to learn about wine, pursuing a formal education with the Court of Master Sommeliers.
Scott’s fine dining journey includes roles at Michelin-starred restaurants like The Village Pub and Chez TJ, where he first met Chef Jarad Gallagher. During the pandemic, he became Maître d' at Chez TJ, leading front-of-house and wine service. Later, he joined Chef Jarad at Shashi Hotel as Service Director. At Broma and The Emerald Hour, Scott highlights Spanish and California wines, with a focus on organic selections and creative, seasonal cocktails crafted with the bar team.
Michael White - Lead Bartender
After 20 years as a corporate attorney, Michael White followed his passion for bartending, making a major career change after his children left for college. He trained in bartending, taught at SF Mixology, and managed bars at top San Francisco venues like The Warfield Theatre and Regency Ballroom. While growing his skills at Alameda’s Town Tavern, he refined his craft. Now at Broma and The Emerald Hour, he leads with creativity, precision, and a deep love for cocktails.
The pandemic brought Michael back to Silicon Valley, where he joined the opening team of Broma and The Emerald Hour at Shashi Hotel. Now Lead Bartender, he oversees bar operations and enjoys creating inventive cocktails with a focus on fresh ideas and seasonal ingredients. Michael stays active in the cocktail community, exploring new trends and zero-proof options. His journey from law to bartending reflects a deep passion for the craft and a bold embrace of new chapters in life.