Warren Geraghty, Galvin Restaurants

Warren Geraghty discusses his role as Executive Chef at Galvin Restaurants and his own inspirations with regards to pursuing a career as a Chef.

Name: Warren Geraghty 

Place of work: Galvin Restaurants

Role: Executive Chef

Bio: Working with the likes of Marco Pierre White, Richard Neat and the Galvin brothers Jeff and Chris, it is safe to say that Warren’s career has been far from subdued. Working as a kitchen porter and preparatory Chef whilst waiting to join the army, the camaraderie and adrenaline of the kitchen tempted Warren into a life of cookery and cuisine. Now an executive Chef of Galvin Restaurants, working in establishments such as the Michelin star awarded La Chapelle, Warren works hard to continue the success he has had so far in his career.

Chef Skills

Warren Geraghty takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.

How long have you been in this role?

Just over 3 years.

What inspired you to become a Chef?

I was working as a kitchen porter and prep Chef whilst I waited to join the army. I found out that I enjoyed the camaraderie and adrenaline of the kitchen and so decided to make it my career.

How did you begin your training?

I did a 2-year city and guilds 706/1 & 706/2 apprenticeship

to progress to an executive level like yourself?

 As with anything that is built to last, a strong foundation is essential. It takes several years of learning the basics followed by a steady progression through the ranks. Then it is about learning your own style and polishing it. Running a kitchen is hard work but running several is a whole different ball game. Like a fine wine and a good cup of tea, there is no rush. Let things happen slowly and you will get a better end result.

 What are your ultimate top five tips for someone looking to start a career as a Chef?

1. Absorb yourself in the world of food, there is so much more to it than just cooking.

2. Find a good mentor and constantly ask for their advice.

3. Prepare yourself for the level of commitment needed.

4. Research the restaurants/hotels etc local to you and do stages with them first in order to find your ideal style of property.

5. Invest in good knives and good shoes.

Who are the key Chefs and restaurants that someone should be speaking to and trying to gain experience with?

There are leaders in so many different fields of our industry now. It is not just about who they are but it is also about what level of training they can offer to you. There is no point being a potato peeler in the most famous restaurant in town, instead, it is better to be learning new skills and methods in a nice, simple restaurant.

What are you looking out for on a CV or in an interview if someone was applying to work with you?

Someone who is eager and keen. They need to have done their research on our restaurants and have to show dedication in their previous work experience.

If you could start again, knowing what you know now about the industry, would you try and get into it differently?

Absolutely not! I have been very lucky and met some great mentors and inspirational Chefs. The path I took is the same one that I would take again.

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