Chris Galvin
Originally 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 neither his commitment to training and giving back to the industry. 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.
In 1997 Chris joined Conran Restaurants where he worked directly with Sir Terence Conran for ten 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.
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. Jeff and Galvin went on to launch Galvin at Windows, Galvin La Chapelle, Galvin La Chapelle, Galvin Café a Vin and most recently Galvin Demoiselle in Harrods.
Highlights
My Nan was an amazing cook, she had 10 children and I had about 36 cousins. I was always in the kitchen with her, helping her feed the five thousand.
They used to teach you to cook at school which is slowly coming back into vogue. We need to know about what we are eating and what we are cooking.
At 15, famously I started washing up for Anthony Worrall Thompson.
I believe in circles in life.
When you are young and on your way up you just want a chance, you want a break. So we don't have any locks on our doors or drawers.
Our charity, The Galvin Chance, puts young kids who are on life's scrapheap front of house, where it is smart and they can meet customers that are self-made and talk to them.
I love to be touching every part of our business.
I come from nothing, we come from the gutter.
Marco Pierre White taught me, you need a socialist heart and a capitalist head.
Lead by example, involve everybody to share in the success and the defeats.