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Chris Galvin

"The plancha alone has greatly decreased the number of pans we need to use and increased efficiency hugely."

Background

Chris' first culinary encounter came whilst working as a pot-washer in a small neighbourhood restaurant in Essex, for Anthony Worrall Thompson. Their paths crossed again when Chris became Head Chef at Ménage à Trois in New York. Inspired by his grandmother’s cooking, Chris developed his career working closely with Paul Gayer who spotted his talent early on, and later with Sir Terence Conran for 10 years.

Moving on to the Orrery, Chris was awarded his first Michelin star in 2000. Appointed to open the Wolseley in 2003, Chris is attributed to the restaurant’s success, and in 2005, Chris and his brother, Jeff, founded Galvin Restaurants. Opening Galvin at Windows in 2006, the modern French cuisine menu is created by Head Chef Andre Garrett (ex-Orrery) along with careful guidance from Chris in his role as Chef Patron. Galvin Restaurants also consists of Bistrot de Luxe, La Chapelle and Café a Vin. 

Accolades

  • 2011 - Galvin at Windows retained its Michelin star
  • 2010 - Galvin at Windows - one Michelin star
  • 2003 - The Wolseley - Time Out Restaurant of the Year
  • 2000 - The Orrery - one Michelin star

Chosen Kitchen Equipment

Maestro suite from Bonnet

"The new suite has quickly become the centre of the kitchen, vastly improving team communication. The plancha alone has greatly decreased the number of pans we need to use and increased efficiency hugely. All in all, the Maestro suite is a fantastic addition to the kitchen at Galvin at Windows."