Daniel Galmiche is a French chef who has delivered Michelin star dining since 1990. His light and colourful cooking is permeated by flavours of the Northern and Southern Hemisphere, thanks to a brilliant culinary career in both Europe and Asia. 

According to Galmiche, cooking should be centred around eco-friendly and healthy products, and it needs to be shared. Daniel believes that eating out is one of the greatest pleasures in life and his mission is to communicate this. Extremely health conscious, he loves sport almost as much as he loves cooking.

Galmiche’s style is Gallic – of that there is no doubt – but his interpretation of the cuisine differs from most. Galmiche believes that French cooking should be “less prescriptive and more eclectic” and creates light dishes with Mediterranean and Asian influences. Artisanal techniques such as pickling, smoking and curing are complemented by modern practices. 

Fish is a particular speciality for Chef Daniel Galmiche – typically sourced sustainably and paired off with some atypical accompaniments. Cornish turbot with Cevennes onion and Iberico ham offers a prescient example – straddling Europe in pursuit of perfection. So much so that Daniel has been named Ambassador for the Norwegian Seafood Council, representing Fjord sea trout.

Heston Blumenthal describes Daniel Galmiche as ‘Warm, energetic and completely caught up in the romance of cooking’.

Growing up in the Franche-Comté region of Eastern France, Daniel Galmiche announced his ambition to become a cuisinier at the early age of five – and gained some formative education on hunting trips with his father, his grandparents’ farm and from the daily visits of fishermen selling their wares door-to-door.

After starting catering college at the age of fifteen, he took a three-year apprenticeship with Chef Yves Lalloz at his Michelin-starred restaurant at Hotel Beausite, which, crucially, had an attached farm. Since then, his career has taken him all over the world including Sweden, Portugal, Mauritius, Malta, Abu Dhabi, Dubai, Singapore and more.

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. He then landed his first head chef position at the country house hotel Knockinaam Lodge in Portpatrick, Scotland where was awarded Master Chef of the Year, gaining a further Michelin star.

Try Daniel Galmiche’s Chefs for Foodies Duck Confit with Lentils Recipe Box, a great brasserie dish from the southwest of France.

Galmiche was also awarded a Michelin Star at the famous Harvey’s restaurant in Bristol, maintained the Michelin starred accolade at L’Ortolan near Reading, before again winning a Michelin star at Cliveden House. Daniel Galmiche then spent nearly seven years at the famous 5 star Relais et Chateaux, The Vineyard in Newbury – a fitting base for his impressive cooking. 

Daniel most recently headed up the kitchen at The Gore, in Kensington, serving a French menu at the hotel's restaurant 190 Queen's Gate, but now spends time offering cookery classes both in person and virtually alongside restaurant consultancy and being one of our top chefs here at Chefs for Foodies.

He was awarded the 2011 rising chef trophy for Relais et Chateau Worldwide, Restaurant of the Year 2012/2013 by Decanter magazine, and holds position 82 on the list of the top 100 best restaurants in the UK by Restaurant magazine. 

The Michelin starred chef has also written three successful cookbooks: French Brasserie Cookbook, Revolutionary French Cookingand French Countryside Cooking. The latter launched in 2021 and features the chef's uniquely irresistible take on contemporary French cuisine.

Daniel Galmiche's Strawberry Jelly Purée with Elderflower Yoghurt & Sesame Nougatine is very crunchy and absolutely delicious.

He has written for a selection of magazines and newspapers in the UK, published a variety of cookbooks and hosted cooking shows on the BBC including Saturday Kitchen. Daniel also demonstrates at events and festivals such as the Taste of Edinburgh, Taste of London, Henley Food Festival, Foodies Oxford and Foodies Bristol.

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