Alumni
Feature galvin at windows
Alumni e-newsletter - Summer edition
Find a job you love and you'll never work again
Alumni Feature: Chris Galvin and Fred Sirieix
In May 2006 Chris Galvin and Fred Sirieix, both University of West London alumni, joined The Hilton on Park Lane for the launch of the newly refurbished restaurant over looking London's Hyde Park from the 28th Floor.
Since then Galvin at Windows has gone on to become one of London's leading destinations winning numerous best restaurant accolades and even tipped as a rising star by Michelin Guides in 2007.
Chef patron, Chris Galvin has had an illustrious career to date which began 30 years ago working under Antony Worrall-Thompson in a neighbourhood restaurant. He went on to gain a Michelin Star in 2000 for his work at The Orrery for Conran Restaurants, subsequently working at The Wolseley and opening his own Galvin Bistrot de Luxe with brother Jeff in 2006.
Likewise French born General Manager, Fred Sirieix has long been at the heart of London's restaurant scene. Involved with such establishments as the Michelin starred Glasshouse in Kew, the Conran Group's Satoria restaurant, Brasserie Roux as well as Soren Jessen and Co's Glaze and Kilo.
Both keen advocates of lifelong learning they talked to us about where hard work and passion can get you.
'We want our guests to enjoy a once in a lifetime experience, a memory they can cherish,' says Sirieix. 'Yes we have beautiful views, but essentially it's about training staff and giving them the self-belief to excel in their roles and provide an enhanced customer experience.'
Training varies from trips to Marseilles to visit vineyards and small holdings to bespoke training days, motivational talks given by guest speakers and even role play.
In fact, Chris and Fred are so passionate about training that in May 2007 they launched a cocktail competition for bar staff. 'Unlike chefs and those in hospitality, bar staff don't have a clear route in terms of learning their craft,' says Chris. 'So the Galvin Cup gives students and professionals the chance to benchmark their skills against one another.'
But it's not just the young guns who are given a chance to shine. Ernesto Pelegrini had worked at the London Hilton for 36 years when he joined Galvin at Windows. Aged 63, he won Employee of the Month, Caterer's Star of the Month and Caterer and Hotelkeeper's Star of the Year award.
'Prior to this, Ernesto hadn't won any accolades recognising his achievements. When he retired in August 2008 after 37 years of service, Fred threw him a retirement dinner and invited our youngest apprentice to sit next to him,' says Chris.
So what next for Galvin at Windows? 'We're constantly raising the bar, coming up with new ideas and new ways of working,' says Sirieix. 'Every day is like a new day, after all, you're only as good as your last service… but a Michelin star would be nice,' says Chris.
Find a job you love and you'll never work again
Alumni Feature: Chris Galvin and Fred Sirieix
In May 2006 Chris Galvin and Fred Sirieix, both University of West London alumni, joined The Hilton on Park Lane for the launch of the newly refurbished restaurant over looking London's Hyde Park from the 28th Floor.
Since then Galvin at Windows has gone on to become one of London's leading destinations winning numerous best restaurant accolades and even tipped as a rising star by Michelin Guides in 2007.
Chef patron, Chris Galvin has had an illustrious career to date which began 30 years ago working under Antony Worrall-Thompson in a neighbourhood restaurant. He went on to gain a Michelin Star in 2000 for his work at The Orrery for Conran Restaurants, subsequently working at The Wolseley and opening his own Galvin Bistrot de Luxe with brother Jeff in 2006.
Likewise French born General Manager, Fred Sirieix has long been at the heart of London's restaurant scene. Involved with such establishments as the Michelin starred Glasshouse in Kew, the Conran Group's Satoria restaurant, Brasserie Roux as well as Soren Jessen and Co's Glaze and Kilo.
Both keen advocates of lifelong learning they talked to us about where hard work and passion can get you.
'We want our guests to enjoy a once in a lifetime experience, a memory they can cherish,' says Sirieix. 'Yes we have beautiful views, but essentially it's about training staff and giving them the self-belief to excel in their roles and provide an enhanced customer experience.'
Training varies from trips to Marseilles to visit vineyards and small holdings to bespoke training days, motivational talks given by guest speakers and even role play.
In fact, Chris and Fred are so passionate about training that in May 2007 they launched a cocktail competition for bar staff. 'Unlike chefs and those in hospitality, bar staff don't have a clear route in terms of learning their craft,' says Chris. 'So the Galvin Cup gives students and professionals the chance to benchmark their skills against one another.'
But it's not just the young guns who are given a chance to shine. Ernesto Pelegrini had worked at the London Hilton for 36 years when he joined Galvin at Windows. Aged 63, he won Employee of the Month, Caterer's Star of the Month and Caterer and Hotelkeeper's Star of the Year award.
'Prior to this, Ernesto hadn't won any accolades recognising his achievements. When he retired in August 2008 after 37 years of service, Fred threw him a retirement dinner and invited our youngest apprentice to sit next to him,' says Chris.
So what next for Galvin at Windows? 'We're constantly raising the bar, coming up with new ideas and new ways of working,' says Sirieix. 'Every day is like a new day, after all, you're only as good as your last service… but a Michelin star would be nice,' says Chris.
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