Originally inspired by the cooking of his grandmother,[REF] Galvin started his career in a small neighbourhood restaurant as a pot washer for Antony Worrall Thompson,[REF][REF] before taking up a position as a commis chef at the Ritz hotel in London under the direction of Michael Quinn [REF].
Galvin teamed up again with Worrall Thompson in New York City as Head Chef at Ménage à Trois [REF].