Chris & Jeff GalvinChris Galvin’s career has spanned thirty years working in some of the finest restaurants and hotels on both sides of the Atlantic.
Originally inspired by the cooking of his grandmother, Chris started out more than 30 years ago 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 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. 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.
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.
Inspired by his older brother, Chris, Jeff started his career at the same, small neighbourhood restaurant, where Chris once washed the pots for Anthony Worral Thompson. After completing catering college, Jeff joined the Savoy Hotel, as a young commis under the direction of Anton Edelman, before progressing to the role of junior sous chef at David Levin’s Michelin starred Capital Hotel working for renowned chef, Philip Britten.
In 1994 he was appointed by Nico Ladenis at Chez Nico at 90 Park Lane as Sous Chef and was part of the kitchen brigade that achieved the elusive third Michelin star.
He joined Chris for the opening of Orrery in Marylebone in 1997 before being reunited with David Levin as Head Chef at The Greenhouse restaurant in Mayfair.
His Michelin-starred experience led to his appointment at Marco Pierre White’s three Michelin-starred Oak Room, where he was Head Chef under the direction of Robert Reid, and in May 2000 Marco appointed him as Executive Chef at L’Escargot which held a Michelin star for five years.
In September 2005 he teamed up with Chris to launch their own venture, Galvin Bistrot de Luxe which opened to much critical acclaim and has won numerous awards.
In May 2006 the brothers launched Galvin at Windows, on the 28th floor of the London Hilton on Park Lane, with André Garrett (ex-Orrery) as their Head Chef.