Siblings can struggle to get along during their formative years. However, if they grow up together and share the same passions and talents, they are able to help bring the best out of each other. A fine example of this is the Galvin brothers – Chris and Jeff. These two chefs are the only brothers to both have Michelin stars to their name.
“Once upon a time it was us who couldn’t afford to eat in Michelin-starred restaurants, [and there was a] quite reserved approach to dining out,” Chris Galvin said. “Now millennials are coming through, especially to La Chapelle.”
While both brothers own restaurants that have received a coveted Michelin star, they also like to work together on numerous matters. This includes a catering service that they provide for Tottenham Hotspur Football Club in North London.
The Galvin brothers’ remarkable story began back when Chris was just 15 and decided to get a job washing dishes at a London restaurant. Shortly after, he moved onto picking vegetables for his chef and his young brother, 12-year-old Jeff, soon followed in his footsteps.
It was just a matter of time before the brothers took their cooking passions to the next level, enrolling at a catering college. Around the same time, they worked together at a small restaurant in the heart of England. With time, they moved onto bigger eateries at The Ritz and The Savoy, to name a few.
Since then, the brothers have developed an international reputation, working at top restaurants all around the world. In 1999, both brothers received Michelin stars for their work at respective restaurants – Jeff at L’Escargot and Chris at Orrery.
Now, they both have Michelin stars for their own restaurants – Galvin La Chapelle and Galvin at Windows. “The most important thing is quality of ingredients and consistency,” Chris said. “[The Michelin Guide] wants everybody to have the quality they experience when they visit.”
Jeff commented that he doesn’t take his coveted stars for granted, and recognizes that the standards are exceedingly high. “It could be taken away very easily,” he said. “At the end of the day, it’s a lot of hard work, very careful shopping, and consistency.”