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Chris Galvin (born c. 1958)〔(Brothers in Arms ) ''The Guardian'', 13 November 2005〕 is a chef whose career has spanned over thirty years working in restaurants and hotels in both the United Kingdom and the United States.〔〔(Giles Coren reviews Galvin La Chapelle ) ''The Times'', 6 February 2010〕〔(FT Foodies ) ''Financial Times'', 23 March 2012〕〔(Chris Galvin: The Michelin-starred chef ) ''The Independent'', 12 May 2013〕 ==Biography== Galvin and his younger brother Jeff grew up in Brentwood, Essex. Their mother worked as a pot washer in a local restaurant.〔 Originally inspired by the cooking of his grandmother,〔 Galvin started his career in a small neighbourhood restaurant as a pot washer for Antony Worrall Thompson,〔〔 before taking up a position as a commis chef at the Ritz hotel in London under the direction of Michael Quinn.〔 Galvin was then recruited by chef Paul Gayler to join the kitchen team at restaurant Inigo Jones. Gayler also subsequently recruited Galvin to join the kitchen team at the Lanesborough hotel where he was appointed as Executive Sous Chef.〔 Galvin teamed up again with Worrall Thompson in New York City as Head Chef at Ménage à Trois.〔 before returning to the UK in 1997 to join Conran Restaurants where he worked with Terence Conran for 10 years; opening restaurants Mezzo, Bluebird and as co-founder of Almeida.〔 The launch of Orrery〔〔(Heavens above ) ''The Observer'', 3 January 2010〕 where he worked for many years, saw him achieve his first Michelin star in 2000.〔 In 2003 Galvin was appointed by Jeremy King and Chris Corbin to open the Wolseley restaurant.〔〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chris Galvin (chef)」の詳細全文を読む スポンサード リンク
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