ABOUT THE CHEF
Daniel Galmiche
Website: www.chocolateathome.com
Accolades & Awards:
XXX
TV Appearances:
XXX
Media:
XXX
Michelin-Starred Chef | Culinary Innovator | International Ambassador of French Cuisine
Daniel Galmiche is not simply a chef; he is a culinary force. French-born, Michelin-starred and internationally acclaimed, Daniel has built an extraordinary career spanning some of the world’s most prestigious kitchens, hotels, restaurants and culinary events.
Known for his intensity, passion and uncompromising standards, Daniel has been described as “the champion of classic cooking with a contemporary twist.” His cuisine is deeply rooted in the traditions of his native France, yet constantly evolves through his extraordinary international experience, creativity and instinct for exceptional ingredients.
Daniel’s cooking is a celebration of authentic French and Mediterranean flavours, exceptional produce and modern technique. He brings theatre, warmth and authority to everything he does, whether commanding a Michelin-starred kitchen, creating an exceptional dining experience, appearing on television or inspiring audiences around the world.
A Career Defined by Michelin Stars
Born in Lure in the Franche-Comté region of eastern France, Daniel’s culinary philosophy began on his grandparents’ organic farm, where food was grown, sourced and prepared from field to plate. He later undertook a three-year apprenticeship with Chef Yves Lalloz, working within a restaurant with its own farm and developing an instinctive understanding of ingredients and provenance.
His career has taken him across France and around the world, including the UK, Sweden, Portugal and Singapore. In London, Daniel honed his craft at the legendary three-Michelin-starred Le Gavroche under Michel Roux, before returning to France to work in prestigious two- and three-Michelin-starred establishments.
His remarkable career includes Michelin-starred appointments at some of the UK’s most respected restaurants.
At Knockinaam Lodge, his first Head Chef position, Daniel was awarded Master Chef of the Year alongside a Michelin star.
At Harvey’s in Bristol, working alongside his mentor Marco Pierre White, Daniel was awarded a Michelin star and subsequently maintained Michelin-starred standards at L’Ortolan and Cliveden House.
During his seven years as Head Chef at The Vineyard, Daniel continued to establish himself as one of the UK’s leading French chefs. His accolades included Rising Chef 2011 for Relais & Châteaux Worldwide, Restaurant of the Year 2012/13 by Decanter magazine, and a place on Restaurant magazine’s Top 100 Restaurants in the UK.
International Culinary Authority
Daniel’s career has continued to evolve internationally, taking his distinctive style of French cuisine to audiences across the globe.
From his role as Consultant Chef at 190 Queens Gate at The Gore Hotel in Kensington, where he showcased authentic French cuisine with a distinctly British influence, to launching The GOLD ROOM by Daniel Galmiche at QSL on 44 in Johannesburg, South Africa, Daniel has consistently demonstrated an ability to translate his culinary identity across cultures and markets.
In 2019, he relaunched the Pot Kiln restaurant in Berkshire as Chef Patron, further cementing his reputation for sophisticated, ingredient-led cuisine.
Today, Daniel is an experienced international chef, consultant, culinary ambassador and event chef, capable of delivering everything from intimate Michelin-calibre dining experiences to large-scale international culinary events, masterclasses and brand collaborations.
Television, Books & Media
Daniel is also a highly accomplished television personality, with regular appearances across some of the UK’s most recognised food and lifestyle programmes, including BBC’s Saturday Kitchen, Food Poker, James Martin’s Brittany, The World’s Greatest Dishes on Sky and Saturday Morning with James Martin on ITV.
He is an established author, with his culinary expertise captured in internationally published books including The French Brasserie Cookbook, published in multiple editions and now sold across 11 countries in five languages, alongside Revolutionary French Cooking and Countryside Cooking.
A True Ambassador for French Cuisine
Daniel combines the credibility of a Michelin-starred chef with the charisma, experience and communication skills required to captivate modern audiences.
He is an ambassador for the Norwegian Seafood Council, championing Norwegian fjord trout, and regularly participates in international culinary events, demonstrations, masterclasses, media opportunities and bespoke dining experiences.
With Michelin-starred credentials, an exceptional international career, extensive television experience and an unmistakable passion for his craft, Daniel Galmiche stands in a league of his own.
He brings something rare to every engagement: the authority of a world-class chef, the warmth of a natural storyteller and the creativity of a true culinary artist.