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Born in Lure in the Comte region of Eastern France, Daniel was enthralled with cooking form an early age. His grandparents ran a truly organic farm and the food his family ate was prepared using their own produce.. After leaving school he took up a three year apprenticeship with Chef Yves Lalloz in the spa town of Luxeuil-les-Bains. Yves ran a fine restaurant with a farm attached enabling Daniel to work with ingredients from the field to the plate. His career has since taken him all over the world including Sweden and France and in London he worked at the highly acclaimed Le Gavroche under the tutelage of Michel Roux . . . more info

Daniel GalmicheQ: Whom do you most admire for their achievements?

A: Probably the Roux brothers in the UK otherwise Alain Ducasse in France

Q: Who is your favourite chef?

A: Too many to name them

Q: With whom would you most like to have dinner?

A: My mother whom I see very rarely

Q: What would be your desert island disk?

A : Le Carnival des Animaux by Sains-Sens

Q: What is your favourite British food?

A : A very good fish and chips

Q: What is your favourite Italian food?

A : White truffle risotto

Q: What is your favourite French food?

A: Poulet Cocotte Grand-mere

Q: What is your favourite World food?

A: Peking Duck

Q: What do you like most about your job?

A: The variety within the work, creating dishes, working with such noble products and making my guests happy

Q: How would you describe eating in the UK to someone who's never visited it?

A: There is such a palette of restaurants in the cities nowadays that you do have great choices of cuisines and great concept.

Q: Do you think food in the UK has changed for the better since the days of Duck with Orange and huge helpings of Black Forest Gateau?

A: Yes, of course, the products are improving all the time, the varieties as well and we have great British chefs doing fabulous things.

Q: What's the best thing about eating in the UK?

A: The choices

Q: And the worst?

A: Some of the prices

Q: At what sort of place do you regularly go to eat?

A: I like to try different places but cook a lot at home.

Q: Would you like to live and work somewhere other than the UK and if so where and why?

A: France of course as the raw products are fabulous. But I did enjoy my time in Singapore and I love south-east Asia.

Q: What's your favourite food?

A: French , it is a give away

Daniel Galmiche Daniel Galmiche Daniel Galmiche

Q: When did you first get involved in cooking?

A: When I used to visit my grandma at their farm

Q: What sort of people have you cooked for during your career. Most memorable or most forgettable?

A: All sorts really because of the places I have been. My birthday party for all my very regular customers and friend in harveys in Bristol.

Most forgettable ,when I forgot my box of tools for the Scottish Chef of the Year competition in the Eighties where I was disqualified . . . won it the following year though!

Q: Do you ever have regrets that you chose to become a chef?

A: Not at all. I would do it all over again.

Q: What do you think you would have been if you had not become a chef?

A: Photographer for National Geographic

Q: What would be your advice to someone who is thinking of training to be a chef?

A: Learn in the restaurant itself under a very good chef, but you must have the patience and the passion.

Q: The career of one famous chef only came about because his professional football career came to an early close through injury, and one chef's plans to open a restaurant never happened when he became football manager of Aberdeen and later Manchester United. Has fate ever played a part in your career?

A: Yes ,it always does and for a lot of people too. Still I am trying to get there, will see what the future has in reserve for me but, as long as I am healthy and love what I am doing, I will be happy. And of course I have my family that's the most important thing.

To find out more about Daniel Galmiche visit www.celebritychefsuk.com

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