Daniel Galmiche

Charming Frenchman Daniel Galmiche has all the characteristics of a successful chef; intensity, passion and fiery ambition! He has been described as "the champion of classic cooking with a contemporary twist". Daniel draws upon his unique experience and passion to share his love of food and authentic French/Mediterranean cooking and is passionate about using ingredients from local and sustainable sources. He is a regular guest chef on BBC 1’s Saturday Kitchen, and now on ITV with James Martin new cookery serie Saturday Morning.he has written a regular column for various publications as well as his first book, The French Brasserie Cookbook, published with success in September 2011, and now selling in 11 countries and in 5 languages. His second book, Revolutionary French Cooking was published May 2014.also in few languages and few countries. Born in Lure in the Comte region of Eastern France, Daniel was enthralled with cooking from an early age. His grandparents ran a truly organic farm and the food his family ate was prepared using their own produce, including game hunted by Daniel and his father. After leaving school he took up a three year apprenticeship with Chef Yves Lalloz in the spa town of Luxeuil-les-Bains. Yves ran a fine restaurant with a farm attached enabling Daniel to work with ingredients from the field to the plate. His career has since taken him all over the world including the UK, Sweden, Portugal, and Singapore. In London he worked at the highly acclaimed Le Gavroche under the tutelage of Michel Roux. Then in the two star restaurant Schillinger in Colmar, a spell in three star Marc Meneau in Veselay, and two star Hostellerie du Chateau Servin. Having been at the helm of the famous 5 star Relais et Chateau The Vineyard at Stockcross since 2009, in 2016 Daniel decided to move on to new projects. He is currently an ambassador for Norwegian Seafood council, representing Fjord trout and helping to launch this beautifull product, also developping recipes,and has done a short film in Norway. Daniel is menber of the world Chaine Des Rotisseurs,Wessex Baillage, currently chairman of judges for UK,and world Advisory board menber . When In Scotland Daniel was awarded Master Chef of the Year, gaining his first Michelin star in 1990 whilst working at Knockinaam Lodge. He was also awarded a Michelin Star at Harvey’s in Bristol where he was Chef/Manager, and maintained the Michelin Star at L’Ortolan near Reading and again at the magnificent Cliveden House in Berkshire. Whilse in the Vineyard, He was awarded the 2011 rising chef trophy for Relais et Chateau worldwide, Restaurant of the Year 2012/2013 by Decanter magazine, and he has hold position 82 on the list of the top 100 best restaurants in the UK by Restaurant magazine. Daniel regularly cooks at events around the world including The Regency Intercontinental in Bahrain’s festival of fine food, guest chef in the Rotana hotels in Dubai , Abu Dhabi,and at Gourmet Food Festivals in South Africa. He has taught cookery at Anton Mosimann’s Academy in London and also in southern France. In 2015 he was cooking on board P&O Britannia as one of a line-up of top chefs in their ‘Cookery Club’. In May 2016 he was a guest chef at the Shangri-la Makati, in the Philippines, for the GREAT BRITISH PROMOTION. Shortly after, he became consultant chef for the Gore hotel in London,part of the Italian Starhotels group. for a period of three yeears to help develop the kitchen side,and offering, after just few month, we successfully were awared two rosettes with the AA guide.which we retained for the last three years,date in which my contract finished.