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Jeff Galvin (born c. 1970)〔 is a London restaurateur who, with his older brother Chris Galvin, has established a number of high-profile restaurants.〔 ''(subscription required)''〕〔("FT Foodies", Financial Times, by Natalie Whittle, 23 March 2012 )〕〔("Chris Galvin", The Independent, by Adam Jacques, 12 May 2013 )〕 == Early career == Galvin began his career as a pot-washer for celebrity chef Anthony Worrall Thompson.〔〔〔〔 After completing catering college, Galvin began his career at the Savoy Hotel in London, working as a commis chef under the direction of Anton Edelman, before taking the role of junior sous chef at David Levin's Michelin-starred Capital Hotel beneath chef Philip Britten.〔〔 In 1994, Galvin was appointed as sous chef at Chez Nico by Nico Ladenis in Park Lane, London.〔〔 Galvin worked with his brother Chris Galvin for the opening of the restaurant Orrery in Marylebone in 1997〔 before going on to work with David Levin again when he was appointed as head chef at The Greenhouse restaurant in Mayfair.〔〔 His next step was to be appointed as head chef at Marco Pierre White's restaurant Oak Room (working under the direction of Robert Reid), and then in May 2000 Galvin was appointed as executive chef at L'Escargot – another of Marco Pierre White's restaurants.〔〔 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「Jeff Galvin」の詳細全文を読む スポンサード リンク
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