Tell us a little more about yourself and your career to date.
I started cooking at school when it was an option and like most chefs loved my Gran’s cooking and helping her. I became a pot washer in a local restaurant and worked my way up to a commis. I spent the rest of my career trying to work with the best chefs and the best produce, including many years as a stagier in France.
I’m a huge believer in lifelong education and have worked my way through all the City & Guilds courses available and also gained a degree at West London University.
You own five restaurants. What’s the secret to your success?
Always follow your dreams, work hard and be kind. I am a believer that anything is possible with the right work ethic, a plan in place, and surrounding yourself with great people. A sprinkling of lucky dust also helps!
What is your favourite dish to cook at home?
Always slow-cooked shoulder of lamb with lots of vegetables and a potato gratin, with something special to drink.
What makes the hospitality industry such a great place to work in?
You get to meet so many special people, both staff and customers. Every day is different, and every ingredient is different. The skills we learn are especially transferrable and can be used across the globe.
With programmes like Galvin’s Chance and Galvin at Windows Student Programme, you clearly believe in giving back to young people. What advice would you give to young chefs starting out today?
Carefully research to find the best chef and kitchen to work in. Commit yourself to a couple of years’ work so that you can see the four seasons twice and understand what the chef’s approach to ingredients is through Spring, Summer, Autumn and Winter. Immerse yourself in the kitchen and watch carefully to see how much a good team can achieve. Always try to back up practical experience with theory. There is so much to read and see online today.
You’re an IoH Fellow, what does this mean to you?
Being a Fellow is an honour and means a lot to me. It brings the responsibility of promoting our industry. Helping everyone we come into contact with, by sharing ideas, encouragement and support.
What’s the most wonderful, the worst and the weirdest thing you’ve ever experienced during your time in hospitality?
I have been blessed with many wonderful moments. But if pushed, it was probably winning my first Michelin star, and getting to work side-by-side with my brother Jeff for much of my career. He is amazing.
The worst was definitely when we had to close our first restaurant Bistrot de Luxe. That taught me a tough lesson about being an owner.
One of the weirdest and most unusual things that happened was when we had a beautiful whole roast duck dish on the menu, that was carved by the waiter in front of the guests. The waiter in question had a habit of raising the carcass in the air on the end of his fork after removing the legs and breasts. During one dinner service, he did it with such gusto, it flew into a customer’s open handbag! As no one had noticed, he tried to retrieve it but got caught red-handed!
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