Chris Galvin

Chris GalvinOriginally inspired by the cooking of his grandmother, Chris’s career is one of almost forty years as a chef working in some of the finest restaurants and hotels on both sides of the Atlantic. His talent, enthusiasm and dedication never waning for the profession that he loves, and his commitment to training and giving back to the industry being recognised in his capacity as former Fellow at West London University, Chairman of the Craft Guild of Chefs Graduate Awards, and Ambassador to National Chef of the Year. Chris started in a small neighbourhood restaurant as a pot washer for Antony Worrall-Thompson, before joining the brigade at The Ritz hotel in London as a young Commis under the direction of Michael Quinn.

His talent, enthusiasm and dedication was soon spotted by acclaimed Chef, Paul Gayler, who first brought him into his kitchen brigade at Inigo Jones before recruiting him again many years later at The Lanesborough hotel, as Executive Sous Chef. He was also to team up again with Worrall-Thompson in New York as Head Chef at Ménage à Trois.

In 1997 Chris joined Conran Restaurants where he worked directly with Sir Terence Conran for 10 years; opening restaurants Mezzo, Bluebird and as co-founder of Almeida. The launch of Orrery, where he worked for many years, saw him achieve a coveted Michelin star in 2000.

In 2003 Chris was appointed by Jeremy King and Chris Corbin to open the much acclaimed, Wolseley restaurant where he established, amongst other things, the now famous Wolseley breakfast. The restaurant went on to earn numerous accolades including Time Out Restaurant of the Year, AA London Restaurant of the Year and inclusion in Restaurant Magazine’s ‘50 Best Restaurants in the World’ for two consecutive years.

Chris teamed up with his brother Jeff in 2005 to open their first solo venture, the eponymous Galvin Bistrot de Luxe in Baker Street, to much critical acclaim. Amongst its many awards, Galvin Bistrot de Luxe won AA London Restaurant of the Year in 2006 and currently holds two AA Rosettes.

In May 2006, Chris and Jeff launched Galvin at Windows, on the 28th floor of the London Hilton on Park Lane, with André Garrett (ex-Orrery) as their Head Chef. The restaurant was awarded one Michelin star in 2010. Together with Fred Sirieix, GM at Galvin at Windows, Chris has set up the Galvin’s Chance charity which helps disadvantaged youngsters gain training and employment in leading hotels and restaurants.

The acclaimed three rosette Galvin La Chapelle opened in 2009 and has had praise heaped upon it from the very beginning winning no less than 8 top restaurant awards in its first year, including AA London Restaurant of the Year, and gaining a Michelin star for Chef Patron Jeff Galvin only one year after it opened. Situated next-door to Galvin La Chapelle, Galvin Café a Vin is a smart but friendly and relaxed two Rosette restaurant which was awarded a Michelin Bib Gourmand in 2011.

March 2012 brought yet another restaurant opening, this time in the world famous food halls of Harrods; Galvin Demoiselle the fifth London offering from Galvin Restaurants, saw for the first time, Sara Galvin, wife to Chris, become Patron, having  spearheaded the concept and design for the new bistro-style restaurant. True to the tradition of Galvin Restaurants, Demoiselle offers high quality French cuisine combined with the Galvin’s family hospitality and exceptional service.

Autumn 2012 marked the first ever venture outside of London for the Galvin family, opening two new restaurants in Edinburgh;  The Pompadour by Galvin and Galvin Brasserie de Luxe in The Caledonian, A Waldorf Astoria Hotel. The two distinct restaurants continue the successful partnership between Hilton Worldwide and the Galvin brothers, which began in 2006 with the Michelin-starred Galvin at Windows.

AA Hotel Services manager, Simon Numphud, said, “It’s not difficult to see why the Galvin brothers are so well respected in the industry. Committed, hard working, totally hands on, passionate about developing young people and above all very modest and humble.”