The Chefs

Galvin Restaurants is a family run collection of French restaurants founded in 2005 by Michelin-starred chef brothers Chris and Jeff Galvin. Each of their restaurants is unique, but they all share a common theme; the desire to offer high quality cuisine, served in luxurious surroundings by warm, hospitable and professional front of house. The Galvin USP is 'family' and the presence of Chris and Jeff in their own restaurants.

Chris teamed up with his brother Jeff in 2005 to open their first solo venture, the eponymous Galvin Bistrot de Luxe in Baker Street, which became an overnight success and achieved many accolades including Best French Restaurant for two years running and Best Wine list in 2009.

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. In 2010 Galvin at Windows gained its first Michelin star.

In November 2009 Chris and Jeff opened their first restaurants in the City, La Chapelle and Café a Vin (now Galvin HOP), once again to much critical acclaim achieving several top awards including Tatler Restaurant of the Year and AA London Restaurant of the Year. Galvin La Chapelle gained a Michelin star in the 2011 Red Guide with Café a Vin awarded a Michelin Bib Gourmand.

March 2012 brought yet another restaurant opening, this time in the world-famous department store Harrods; Galvin Demoiselle.

In Autumn 2012, the brothers opened their first venture outside of London. The Pompadour by Galvin and Galvin Brasserie de Luxe in Edinburgh located in Waldorf Astoria Edinburgh - The Caledonian found on Princes Street offering the renowned Galvin experience inspired by locally sourced Scottish ingredients and hospitality.

The Galvin Pub Company was set up in 2014 when the brothers bought their first pub, The Green Man in Chelmsford, their home town. The pub would open in November 2016 following an extensive renovation and rebuild project to transform the 700-year old pub.

In January 2016 Galvin Café a Vin was re-launched as Galvin HOP - the first 'pub deluxe' from the Galvin brothers and the original site for The Galvin Pub Company.

In June 2016 Chris and Jeff Galvin stepped away for the first time from their trademark French-inspired menus - in favour of championing Britain's delicious home grown produce - with the opening of Galvin at The Athenaeum. Located in the five-star Athenaeum Hotel & Residences in Mayfair.

Galvin at Centurion Club, located at the impressive Centurion Club in St Albans, opened in September 2016, and stays true to the signature Galvin experience.

Chris and Jeff were awarded the prestigious 'Catey' award for Independent Restaurateurs of the Year 2010. They were also named AA Chefs' of the Year 2011.

In 2016, Chris & Jeff received the 'Special Award' at the Craft Guild of Chef Awards. Their restaurants and pubs each continue to win awards and accolades.

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Chris Galvin

Chris Galvin's career has spanned 30 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 in a small neighbourhood restaurant as a pot washer for Anthony 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 also teamed 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.

Jeff Galvin

Inspired by his older brother Chris, Jeff started his career at the same small neighbourhood restaurant where Chris once washed the pots for Antony Worrall Thompson. 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 Sous Chef by Nico Ladenis at Chez Nico at 90 Park Lane 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.

Daniel Ashmore - Head Chef, The Pompadour by Galvin

Daniel began his career in 2006 in Sheffield where he trained. He then spent 3 years at Fischers at Baslow Hall before moving to London and joining the team at Michelin-starred The Square in Mayfair where he remained for 2 years. In 2013, Daniel spent a further year in London at Restaurant Tom Aitkens and Michelin-starred La Trompette before moving to Edinburgh in March 2014 to begin a role as junior sous chef at Number One at The Balmoral Hotel. He was promoted to head chef at Hadrian's Brasserie at The Balmoral, returning to Number one as sous chef in 2016. In March 2017, Daniel joined The Pompadour by Galvin as head chef. 

Jamie Knox - Head Chef, Galvin Brasserie de Luxe

Brought up in Carnoustie, Jamie moved to Edinburgh when he was 18 and spent 2 years at The Balmoral Hotel before moving to Manchester to work at Marco Pierre-White's River Room where he spent 3 years. After a year in Australia he moved back to Edinburgh to work with Tony Singh at Oloroso, followed by The Plumed Horse where Jamie worked for 3 years, during which time it gained a Michelin star and were named The AA's Scottish Restaurant of the Year. Prior to joining the Galvin Brasserie team in May 2014, Jamie worked at The Scotsman hotel 4 years.