George Rallis is a Queens native who spent most of his young adult life hanging out in Astoria. After high school, he traveled abroad for 8 months, picking up new culinary skills and learning a variety of techniques along the way. He then attended Johnson & Wales University in Providence, where he graduated magna cum laude with an A.A.S. in Baking and Pastry Arts and summa cum laude with an A.A.S. in Culinary Arts. In addition to cooking at fine-dining restaurants in Washington D.C. and Greece, Rallis has worked in a number of notable New York kitchens and bars, including Firebird, Blue Fin and the Church Lounge in the Tribeca Grand Hotel.
In 2005, Rallis left his position as the executive sous chef at Vento Trattoria to open Hell Gate Social: an Astoria lounge that still enjoys a cult following for its inventive, hand-crafted drinks and food and its funky events (such as rockabilly burlesque and punk DJ's).