USS CHEFS
& The Galley Bistro and Bakeshop
About Us
We serve passion and sell flavors!
USS Chefs is a unique culinary experience in Corpus Christi. Our nautical-themed small business opened back in 2019 with the kitchen as the focal point.
The menu is created by a team of renowned chefs; with inspiration drawn from local cuisine, seasonal ingredients, and personal experiences. As well as, one of the best pastry chefs in the area.
We are proud and eager to make our guests satisfied, but we’re most proud of being in a profession that we love. We are here for all your catering, events, private chef, and custom-order dessert needs. While still providing you with a full breakfast and lunch menu, as well as a delicious feature rotating lunch menu at the
The Galley Bistro and Bake Shop.
Meet Our Team
Chef Zelina
I am a Texas native, born in Houston, and lived in many cities in our great state, and am now proud to call Corpus Christi my home. I am a graduate of Le Cordon Bleu Culinary Arts Texas Culinary Academy in Austin TX.
I am a proven culinary professional, in an industry that is my passion. I am creative and dedicated to making the food culture of Corpus truly memorable. I feel food should be used to excite and bring enjoyment to people, and that’s what I try to do every day.
My preferred style of cooking isn’t necessarily one type of cuisine it is more focused on fresh, quality, and local. I truly love doing all types of seafood dishes, those are my specialties, and that is why I love living on the coast.
Chef Fernando
I like to feed people, one meal at a time. My goal here is to help feed people amazing meals and give them an experience they’ll remember.
In my life, I’ve worked at amusement parks, and fast food restaurants, and my biggest achievement was being 2nd in charge of food service at a university. These are great but my biggest accomplishment is helping keep my family together.
I enjoy singing in different voices when I’m cooking, it makes my wife laugh. In a nutshell, I’m just a guy, trying to find a person who’ll enjoy what I have to serve them for lunch, dinner, or dessert. If they don’t then I’m just another step they take to reach their goal of finding the best meal ever. I guarantee they won’t be going too much further.
There ain’t no mountain of profiteroles high enough,
ain’t no river of ganache wide enough, ain’t no valley of nachos low enough to keep me from feeding
you!
Pastry Chef Adie
My goal is for my name to be synonymous with special occasion cakes. I can do a cake from mixing to decorating and out the door in 1 hour if need be! I was the catering pastry chef at TAMUCC for 7 years. I can roll dim sum like nobody’s business! I will stay until the job gets done, and be the one that stays long after everybody has quit!
I’m a pastry chef who’s passionate about what she does and does what she is passionate about! I’m a people pleaser, and I feel like I can accomplish that with sweets. My side hustle has now become my main squeeze!
Chef Dana
Originally from Connecticut, a 26-year Navy veteran settled in South Texas in 2006, and after a successful career attended Del Mar College where I received an Associates degree in Culinary Arts.
Since graduating I have honed my culinary skills in various venues including hotels, country clubs, sporting venues, hospitals, yacht clubs, food trucks, personal chef services, and hunting ranches.
Where Dining's Done Differently