Galileo Reposo was born in 1978 in Bollate, Italy, near Milano. After graduating from San Pellegrino Hotel School in 1997, he apprenticed at the Hotel Castel di Tirolo Merano and Ristorante Joia, both in Milano, from 1996-1998.
In 1999, he joined II Luogo de Aimo e Nadia as pastry chef. In 2000, the Great Chefs television team arrived in Milano to tape Chef Raposo at II Luogo creating a chocolate trilogy for the Discovery Channel’s Great Chefs of the World television series (episode # 232).
In 2006, Chef Galileo then went on to work for Great Chef Alain Ducasse’s L’Andana Spa, followed by the Buttonhole Restaurant in Milano, and Restaurant Vun in the Park Hyatt Milan. In 2015, Chef Galiileo was appointed executive pastry chef of Asola Ristorante.