Richard Galli named executive chef of The Goring

The Staff Canteen

The Staff Canteen

Standard Supplier 20th June 2019

Richard Galli named executive chef of The Goring

The Goring is delighted to announce the appointment of Richard Galli as executive chef.

Galli has been Head Chef at The Goring, including the Michelin-starred Dining Room, since July 2017.

The announcement comes following the departure of Shay Cooper in early 2019. Of Richard’s appointment as Executive Chef, David Morgan-Hewitt commented: “It is like winning the lottery when the best candidate is already an important member of the team.

We were delighted that so many prominent chefs expressed an interest in the role here at The Goring, but we knew the right man was already on the pass, our existing Head Chef Richard Galli. During the recruitment process, Jeremy Goring and I have thoroughly enjoyed eating in many of the best restaurants in the country, which has only served to underline our conviction that we have made the right choice in making this appointment”.

Galli, who is of Italian descent, grew up in Brazil. He moved to London in 2004 taking his first restaurant position at Conran Group’s ZINC Bar & Grill. Following this he quickly rose through the ranks working with Corbin & King, at both The Wolseley and St Alban.

After several years as Head Chef at Morton’s Club in Mayfair, Galli moved to Dubai in 2014 as part of the opening team for the much talked about Beluga Beach Restaurant. He returned to London in 2016, spending a year at the renowned Mayfair restaurant The Square, working with then Executive Chef Yu Sugimoto. He was appointed Head Chef at The Goring in July 2017.

Richard Galli commented: “It is a great honour to be taking the position of Executive Chef at such an iconic English hotel. I have hugely enjoyed the past two years at The Goring and really look forward to continuing to cook dishes that bring the greatest of pleasure to our guests”.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you