Frenchman Daniel Galmiche has all the characteristics of a Michelin-star chef; intensity, passion and fiery ambition. Born in Lure in the Comté region of eastern France, Daniel was enthralled by cooking from an early age. Everything in his family home came from within yards of the kitchen door - either from his grandparents' organic farm or foraged and caught by Daniel and his father. After leaving school he took up a three-year apprenticeship with Chef Yves Lalloz, whose fine dining kitchen refined the field to plate cooking Daniel had grown up with and played a huge role in the formation of his own unique style of cooking. He has been described as "the champion of classic cooking with a contemporary twist".
Throughout his career, Daniel's dedication to good ingredients, local sourcing and exquisite execution has earned him well-deserved recognition. In Scotland he was awarded Master Chef of the Year, gaining his first Michelin star in 1990 whilst working at Knockinaam Lodge. He repeated the achievement as Chef at Harvey’s in Bristol and maintained the Michelin Star at L’Ortolan near Reading and again at the magnificent Cliveden House in Berkshire. He was awarded the 2011 Rising Chef trophy for Relais et Chateau worldwide, Restaurant of the Year 2012/2013 by Decanter magazine, and he has held position 82 on the list of the top 100 best restaurants in the UK by Restaurant magazine.
Leaving his last full-time post in 2016, Daniel has since taken on a series of ambitious roles within the industry. An ambassador for Norwegian Seafood council, consultant for the GORE hotel in London, Chairman of Judges and world Advisory board member for the Chaine Des Rotisseurs - Daniel's day to day life takes him into all corners of the food world, from kitchens to sourcing fine ingredients. In 2019 he became chef patron and partner at POT KILN, an auberge in Berkshire, where he will take over the stoves and host cookery classes.
A regular guest on BBC 1’s Saturday Kitchen and ITV's Saturday Morning, Daniel is also known to the public as the author of two critically acclaimed cookbooks: "The French Brasserie Cookbook" in 2011 followed by "Revolutionary French Cooking" in 2014.