Chris worked with Antony Worrall Thompson at The Ritz Hotel and at L’Escargot before joining Conran Restaurants where he worked directly with Sir Terence Conran for 10 years; opening a number of restaurants, including the Orrery, which saw him achieve a coveted Michelin star in 2000. In 2003, Chris was appointed by Jeremy King and Chris Corbin to open the much-acclaimed Wolseley. Chris teamed up with his brother Jeff in 2005 and together, over the following years, they opened Galvin Bistrot de Luxe, Galvin at Windows, Galvin La Chapelle and Galvin HOP, Galvin Demoiselle in Harrods, and Galvin Brasserie de Luxe and The Pompadour by Galvin in Edinburgh.
Inspired by his older brother Chris, Jeff started his career at the same small neighbourhood restaurant where Chris once washed the pots for Antony Worrall Thompson. Jeff joined The Savoy hotel as a young Commis under the direction of Anton Edelman before progressing to the role of Junior Sous Chef at David Levin’s Michelin-starred Capital Hotel, working for renowned Chef Philip Britten. In 1994 he was appointed Sous Chef by Nico Ladenis at Chez Nico at 90 Park Lane and was part of the kitchen brigade that achieved the elusive third Michelin star. He joined Chris for the opening of Orrery in Marylebone in 1997 before being reunited with David Levin as Head Chef at The Greenhouse restaurant in Mayfair. His Michelin-starred experience led to his appointment at Marco Pierre White’s three Michelin-starred Oak Room, where he was Head Chef under the direction of Robert Reid, and in May 2000 Marco appointed him as Executive Chef at L’Escargot, which held a Michelin star for five years.