Chris and Jeff Galvin
With more than 50 years’ experience between them, Michelin-starred brothers Chris and Jeff Galvin run an impressive collection of seven award-winning French restaurants.
Chris & Jeff Galvin
In 2014, three of the Galvin Brothers’ establishments featured in the Top 100 National Restaurants Awards
DESPITE SERVING in excess of 25,000 guests per month, the Chris and Jeff Galvins’ ethos is to offer high quality cuisine, in luxurious surroundings, with a family touch. Working together now for the past 10 years, they seem to be pulling it off. In 2010, the brothers received the prestigious Caterer & Hotelkeeper ‘Catey’ award for Independent Restaurateurs of the Year. In 2012, Caterer & Hotelkeeper listed them in the Top 100 Most Powerful People in Hospitality and at number seven in the chefs category. In 2014, three of their establishments featured in the Top 100 National Restaurants Awards.
Chris’s career began in a small neighbourhood restaurant as a pot washer for Anthony Worrall-Thompson. From here he went on as a commis chef at the Ritz, working under Michael Quinn. He was soon spotted by Paul Gayler, who took him first to Inigo Jones and later to The Lanesborough. Over his 30 year long career, Chris has also worked at Conran Restaurants and later established the much loved breakfast at the Wolseley. He teamed up with his brother Jeff in 2005.
Younger brother Jeff followed in Chris’s footsteps and started out at the same small neighbourhood restaurant. After completing catering college, he joined The Savoy hotel as a commis chef under Anton Edelman, before moving on to David Levin’s Michelin starred Capital Hotel, as Junior Sous Chef, working under Philip Britten. In 1994, he was appointed Sous Chef by Nico Ladenis at Chez Nico at 90 Park Lane where he helped the team achieve their impressive third Michelin star. This accolade led to his later appointment at Marco Pierre White’s three Michelin starred Oak Room, where he worked as Head Chef under the direction of Robert Reid, before going on to be Executive Chef at White’s L’Escargot. In 2014, Jeff was awarded the prestigious Master of Culinary Arts.
Chris and Jeff’s first joint venture, Galvin Bistrot de Luxe in Baker Street, became an overnight success in 2005 and, since then, the brothers have gone from strength to strength. They gained their first Michelin star for Windows, on the 28th floor of the London Hilton on Park Lane, in 2010, with Galvin La Chapelle achieving one a year later and Café a Vin receiving a Michelin Bib Gourmand that same year.
In 2012, the brothers' cookbook, providing their singular take on classical French cooking, was awarded Best French Cookbook in the UK by gourmand Cookbook Awards. This richly illustrated book, Galvin: a Cookbook de Luxe, contains 150 much-loved dishes, as well as Chris and Jeff’s own remarkable story.