Galvin Restaurants Announces its 2026 Chef Collaboration Series
Championing Culinary Talent Through One-Night-Only Dining Experiences
Galvin Restaurants unveil their 2026 Chef Collaboration Series – a curated programme of exclusive dinners designed to celebrate and support outstanding chefs across the hospitality industry, while offering guests rare, unrepeatable dining experiences.
Hosted at Galvin La Chapelle and Galvin Bistrot & Bar, the series is led by Executive Chef Arturo Granato and hosted by founders Chris and Jeff Galvin. Chef Arturo is an award-winning Italian chef with over two decades of experience in Europe’s leading Michelin-starred kitchens, including Club Gascon – Granato has led Galvin La Chapelle since 2022, retaining its Michelin star and three AA Rosettes, while also overseeing Two AA rosette Galvin Bistrot & Bar. His refined, Mediterranean-led cooking – defined by precision, balance and modern technique – provides the foundation for each collaboration.
Throughout the year, acclaimed guest chefs will join Granato in the Galvin kitchens to create one-night-only menus that reflect both individual identities and shared culinary values. From Michelin-starred icons to up and coming contemporary voices, the series reinforces the Galvin brothers’ long-standing commitment to nurturing talent, encouraging creative exchange and delivering exceptional hospitality in some of London’s most iconic dining rooms.
The 2026 Chef Collaboration Series
All dinners: 6:15-6.30pm arrival for 7:00pm sit-down
24 March | Tom Booton
Galvin La Chapelle
The series opens with Tom Booton, known for his bold, contemporary British cooking and for leading The Grill by Tom Booton at The Dorchester until 2025. Now developing his first independent restaurant, set to open in 2026, Booton brings confidence, personality and ingredient-led flair to La Chapelle for a one-night culinary exchange with Granato.
Expect a menu that reflects Booton’s signature style — modern British dishes rooted in classical technique but delivered with energy and individuality. His cooking is confident yet playful, balancing robust flavours with refinement, and showcasing seasonal British produce with clarity and depth. In collaboration with Granato’s elegant Mediterranean-led cuisine, the evening promises a dynamic meeting of styles — expressive, produce-driven and crafted exclusively for this one-night-only experience.
This dinner is available to book now.
26 May | Tom Brown
Galvin La Chapelle
Recently awarded a Michelin star in just under a year for Tom Brown at the Capital, Tom Brown is widely respected for his precise, seafood-focused cooking. Trained in Cornwall and rising to prominence at Outlaw’s at The Capital before opening his debut restaurant Cornerstone, Brown’s clean, coastal style will meet Granato’s Mediterranean finesse in a menu defined by freshness and balance.
23 June | Phil Howard
Galvin La Chapelle
Phil Howard, who held two Michelin stars for 17 years at The Square and later earned a Michelin star at Elystan Street, is celebrated for his philosophy of flavour harmony and understated excellence. His refined, pleasure-led approach makes for a natural and highly anticipated collaboration with Granato in the soaring Victorian surrounds of La Chapelle.
7 July | Natty Can Cook (Nathaniel Mortley)
Galvin Bistrot & Bar
Nathaniel Mortley, aka NattyCanCook, is a powerful modern voice in hospitality. Trained in leading London kitchens including Oblix at The Shard and Jason Atherton’s City Social, he has become one of the UK’s most exciting emerging chefs. In November 2025, he opened his debut restaurant, 2210 by NattyCanCook in Herne Hill, showcasing vibrant, elevated pan-Caribbean cooking that blends Bajan, Jamaican and Guyanese influences with classic French technique. Named a Condé Nast Traveller “One to Watch” in 2025, Natty brings bold flavour, precision and contemporary energy to Galvin Bistrot & Bar.
29 September | Judy Joo
Galvin Bistrot & Bar
Founder of Seoul Bird, internationally acclaimed chef, restaurateur, author and TV personality Judy Joo brings bold Korean flavours and a global perspective to the series. A former Wall Street engineer turned Iron Chef UK champion, Joo has cooked in some of the world’s most renowned kitchens and built a dynamic global restaurant and media presence. Her collaboration with Granato promises a vibrant cross-cultural exchange of technique and flavour.
5 October | Tom De Keyser
Galvin La Chapelle
The series concludes with Tom De Keyser, who began his journey at Tom Kerridge’s Michelin Starred, The Hand & Flowers, in 2012 before joining The Coach in 2014 as part of the team that achieved its Michelin Star. He later returned to The Hand & Flowers as Head Chef and has since moved to The Chalk Freehouse in Chelsea to head up the kitchen.
Known for leading passionate teams and creating beautiful dishes focused on seasonality and bold flavours, De Keyser’s confident modern British approach will provide a fitting finale to the series.
Each dinner in the 2026 Chef Collaboration Series is a unique event – two chefs, one kitchen, one menu – created exclusively for the evening and never to be repeated.
