With award-winning restaurants Galvin at Windows, Galvin La Chapelle, Cafe a Vin and Bistrot de Luxe to their name, the Galvin brothers have a very impressive reputation on the London restaurant scene. They've recently been voted the Chefs’ Chef of the Year at the AA Hospitality Awards so we thought we'd ask them both a few questions on how they've done so well.
Congratulations on being voted Chefs’ Chef of the year at the AA Hospitality Awards. It must be nice to gain such recognition from your peers. Was there ever a time when either of you thought you might not make it in such a competitive industry?
Jeff:
We are both very determined individuals, passionate about what we do and I guess it never occurred to us that we wouldn’t make it…..otherwise we would not be where we are today.
Chris:
Yes, most of the time! But we love the fact that the quality of food, wine and service has improved so much and enjoy being in the Premier League!
What first piqued your interest in cooking?
Jeff:
When I was young I visited my brother, Chris at the Ritz Hotel. It was very intimidating being in such a big hotel kitchen at the height of it’s powers but Michael Quinn who was the head chef at the time broke away from a very important meeting that he was having and showed me around. I was hooked.
Chris:
My grandmother, who grew her own fruit and veg and had a great passion for cooking.
You’ve both worked with some great culinary talent in your careers. Which, if any, have had the greatest influence upon you?
Jeff:
Marco Pierre-White and Nico Ladenis – both amazing chefs.
Chris:
The Troigros family.
You now own four venues in London. Was it always your plan to run restaurants together at some stage?
Jeff:
I think it was probably inevitable. We both worked for many years for top chefs and restaurateurs and learned a lot from them. It gave us the confidence to know that we could do it for ourselves.
Chris:
Like every chef we dreamt of having our own restaurant.
Do you have any plans to expand in the near future?
Jeff:
If we felt we could add something more to the restaurant scene then maybe….you’ll have to watch this space.
Chris:
Never say never! If we find a beautiful space and can bring something special to the neighbourhood.
The restaurants are obviously doing well so they must benefit from you two having a pretty good working relationship. Is it all plain sailing between you guys?
Jeff:
Absolutely. We are incredibly close and have never had a cross word in our life. In fact, Iremember when Chris won his first Michelin star I was probably happier for him than when I achieved the same goal a few years later.
Chris:
Always. We love each other very much.