- Galvin La ChapelleSpitalfields, The City of London
- What’s On
- Private Dining
As one half of the Galvin brothers, Chris is the creator & inspiration behind Galvin Restaurants. Chris continues to have a hands-on approach within the group and still has the same passion and determination he had on day one. He continues to embrace the buzz and excitement of the restaurant world and loves being involved in his ‘baby’ more than ever to see it continue to grow and develop.
Chris started his career as a chef in 1975 working alongside chef Anthony Worrall Thompson, onto the world-famous Ritz to train and going on to open and work at establishments such as The Lanesborough Hotel, The Wolseley and gaining a Michelin Star at Orrery.
Chris’ favourite all time Galvin dish is an Oxtail and Black pudding parmentier, pommes mousseline & red wine jus. Inspired from a visit to a Parisian Bistrot, Chris served it at their first restaurant, it was a huge customer favourite, and tasted delicious!
- It’s a combination of hard work andChris Galvin
continuity that’s bought us this far.
Jeff Galvin makes up the other half our infamous Galvin Brother duo. Much like Chris, Jeff has a long and impressive CV from working at The Savoy, as Head Chef at Marco Pierre White’s Oak Room & L’Escargot among several others. While Jeff gained a Michelin Star at L’Escargot his brother was doing so at Orrery, making them the first British brothers to hold separate Michelin stars at different restaurants.
Still today, you can find Jeff working in our Galvin restaurant kitchens, continuing to work with all our Head Chefs, advising on menus and creating dishes. Jeff works hard to ensure we continue to partner closely with our suppliers, only working with the freshest and most seasonal of produce & keeping our menus exciting across our group. From opening the first Galvin restaurant in 2005, Jeff still absolutely loves being part of the heart & soul of our venues.
Jeff’s go-to Galvin dish would be a Galvin classic of Supreme of Guinea Fowl with Broad Beans, Fresh Morels and Herb Gnocchi.
- No two days are the same.Jeff Galvin
That goes for the ingredients too.