MEET THE TEAM
Noel Galvez Romero was born in Leominister, Massachusetts, but grew up all over the state of Washington. He attended Federal Way High School and Green River Community College, and started his restaurant career at 19 years old at Red Robin and then joined Salty’s in Redondo and worked his way through every front-of-the-house position he could over a ten-year span. In 2014, Noel joined the El Gaucho Tacoma team as a cocktail server before he was quickly promoted to captain at El Gaucho Seattle, managing both the bar and wine programs over a two-year period. He became general manager at El Gaucho Tacoma in 2017. Noel brings a positive leadership and management style to his role at Aerlume, as well as deep knowledge of the Fire & Vine Hospitality service standard.
Maggie Trujillo grew up and spent most of her life far from the ocean, yet she says it is where she feels most at peace. As a competitive swimmer, she thrives near water so the sweeping views of Elliott Bay make Aerlume the perfect spot for this rising star chef. Maggie earned her Culinary Arts degree from Le Cordon Bleu at the Western Culinary Institute in Portland, OR in 2004 and is a creative, committed leader. She worked for the Portland Hilton Hotel before moving to Ashland, OR and Lela’s, Chateaulin and Caldera Brewing Company. Maggie’s experience working with a true farm-to-table restaurant began in 2014 when she joined Larks Restaurant at the Inn at the Commons in Medford, OR. The position at Aerlume brings Maggie close to the water she loves and presents an opportunity for her to expand her connections with providers by working hand-in-hand with Fire & Vine Hospitality farming partners including Fall City Farms, Sound Sustainable Farms and many more.
Fall City Farms
Amanda grew up in New York State with little experience with gardening or farming. She graduated from the University of Vermont with a B.S. in Community and International Development. While there, she also acquired a Certificate in Sustainable Farming. Amanda apprenticed at Edible Schoolyard NYC after college, then moved to Portland, ME, where she completed an Americorps term with Cooking Matters, After the term ended, she managed the volunteer program at the Good Shepherd Food Bank and partnered with the University of Maine Cooperative Extension to host a Master Gardener class. Amanda then enrolled in the University of Vermont’s Farmer Training Program. Through this program, she gained experience in small-scale organic farm management and developed an understanding of crop planning, harvesting and processing techniques and CSA/ farm stand operations. After completing the program, she moved to Washington, DC and became the Capital Area Food Bank’s Food Growing Specialist and helped build community gardens in southeast DC, teaching garden education in a half acre urban garden. Amanda’s positive attitude, farming skills and warm heart are sure to bring a beautiful harvest.
Fire & Vine Hospitality,
Spirits Syndicate Director