Chris and Jeff Galvin are the renowned master chefs and founders behind Galvin Restaurants; the family run chain of Parisian eateries that was founded in 2005 in the United Kingdom. Hot off the heels of the successful early-2017 opening of their first restaurant in Dubai, MOJEHMEN caught up with the famous duo to discuss menus, ambience and all the things that make Demoiselle such a treat.
Why Dubai, and why City Walk?
J: Dubai has an amazing, vibrant restaurant scene where dining out is a way of life for the city’s residents. City Walk in particular excited us because it was such an ambitious and unique project.
C: Dubai is fast becoming one of the world’s F&B hubs and we wanted to be a part of it. Getting to Dubai took years in the making, mostly due to finding the right partner to help us bring our concept to life. We wanted to keep the character of our brand, while simultaneously becoming a part of the city’s local community.
Tell us about the team you’ve assembled to take care of the restaurant…
J: Our management team include executive chef Luigi Vespero and restaurant manager Corrado Farinola, as well as their assistants who have run Galvin restaurants in London and have been with us for years. They are part of the Galvin family.
C: We are only as strong as our team and we are happy to see people like Luigi and Corrado, who have grown with us in London, play a crucial role in spearheading our expansion in Dubai. It is also exciting to see some incredible new talent like Ryan Harris develop the creativity of our pastry team. It’s also great to see Eric Handtschoewercker lead our service teams, who create a warm and familiar setting for our guests.
Your London restaurant is based on fresh local ingredients. How will you deal with the challenge of getting good fresh produce in Dubai?
J: Good produce is readily available in Dubai. In fact, in a surprising turn of events, we are now using suppliers in London that we learned about while we were in Dubai.
C: As Jeff mentioned, in Dubai we have access to some of the best suppliers in the world and to some of the freshest ingredients. We hope to continue working with local produce in the region as well.
How closely will this resemble the original Demoiselle in terms of food and ambience?
J: The chance to create the second Demoiselle, five years after the first one, has allowed us to learn and expand on the original property. Similar to our London Demoiselle, it’s already buzzing with people who are coming to the restaurant for many different occasions.
C: Having the opportunity to expand on our current London offerings, Demoiselle by Galvin in Dubai is larger in size. We wanted to cater to the needs of residents specific to this region, such as the weather. We also wanted to provide a comfortable and familiar home-away-from-home. With a salon de the upstairs, restaurant and large terrace, Dubai guests have a vast selection of experiences.