Top 100: Chris and Jeff Galvin, Galvin Restaurants

Overall ranking: 62 (32 in 2012)
Chef ranking: 14 (7 in 2012)

Snapshot
Brothers Chris and Jeff Galvin are the chef-patrons behind 10 restaurants and pubs in London, Edinburgh, Dubai and their native Essex. Both worked for a rollcall of top chefs before striking out on their own. Chris, the older brother, worked for Antony Worrall Thompson, Michael Quinn (at the Ritz London), Paul Gayler and Conran Restaurants, where he won his first Michelin star at Orrery in 2000, attracting the attention of Chris Corbin and Jeremy King, who hired him to open the iconic Wolseley restaurant.

Influenced by his elder brother, Jeff also started his career under Worrall Thompson and boasts a similarly impressive CV, working for the likes of Anton Edelmann at the Savoy, David Levin, Nico Ladenis and Marco Pierre White. White appointed him executive chef at L'Escargot in 2000, which held a Michelin star for five years. In 2005 the brothers teamed up to open their first solo venture, Galvin Bistrot de Luxe in Baker Street, and have since built a group of respected restaurants in the UK and internationally.

What we think
The Galvin brothers are one of the most respected partnerships in the industry, known and liked among their peers and the critics.

Both are chefs of exceptional calibre and have been recognised with many awards, including two Cateys (Best Newcomer for Galvin Bistrot de Luxe in 2006, and Restaurateur of the Year â€" Independent in 2010).

Known for their passion for the restaurants and culinary culture of France, they have also learned to evolve. Earlier this year, they took the difficult decision to close their original restaurant, Galvin Bistrot de Luxe, citing “events outside our control”, which they said meant they were no longer able to remain competitive on quality and price, and also remarking that “tastes change”. In fact, they had already started taking changing tastes into account some time ago, branching out into pubs. The Galvin Green Man in Chelmsford, acquired in 2015, showed that the pair was ready to embrace the trend towards seasonal British food and craft beer in parallel to the French food they offer elsewhere. Meanwhile, they also converted what was once Café à Vin in London into the pub Galvin Hop.

The brothers are enthusiastic supporters of charity initiatives, both inside and outside of the hospitality industry, regularly taking part in the annual Look Who’s Cooking/Leuka gala dinners and setting up their own training project in conjunction with Galvin at Windows’ manager, Fred Sirieix, in 2009. Called Galvin’s Chance, it helps disadvantaged and at risk young people aged 18-24 who are not in education, employment or formal training (NEETs) to forge a career in front of house hospitality. Not only that, but two years ago Galvin Restaurants and Lexington Catering pooled their resources to start offering top apprenticeships to passionate young chefs.

Further information
Galvin brothers announce Bistrot de Luxe closure due to ‘events outside our control’ >>

Tottenham Hotspur signs Chris Galvin for chef line-up >>

Chris and Jeff Galvin’s pheasant terrine >>