LUXE Serendipity magazine

By Donna Richardson

London-based Galvin La Chapelle, the Michelin-starred restaurant in the City of London, will host a one-night-only chef collaboration dinner bringing together two exceptional culinary voices: Tom De Keyser, Head Chef of The Chalk Freehouse in Chelsea, and Arturo Granato, Chef Director of Galvin Restaurants

Tom De Keyser has spent over a decade at the heart of Tom Kerridge’s restaurant group, notably as Head Chef of the two-Michelin-starred Hand and Flowers in Marlow – the first pub in the world to hold two stars – having previously led The Coach, also in Marlow, to its own Michelin star. His accolades include the 2018 Acorn Award, recognising rising talent in hospitality, and Chef of the Year at the 2023 Top 50 Gastropubs awards. De Keyser has since brought his refined, ingredient-led approach to British pub cooking to the capital, taking the helm at The Chalk, Tom Kerridge’s Chelsea freehouse and sister site to The Hand and Flowers.

Hosted within Galvin La Chapelle’s striking dining room, the evening will unite De Keyser’s precise, ingredient-driven British cooking with Granato’s elegant, Mediterranean-influenced technique, honed across two decades in some of Europe’s most acclaimed Michelin-starred kitchens.

Arturo Granato is an award-winning Italian chef who has led the kitchen at Galvin La Chapelle since 2022, retaining its Michelin star and 3 AA Rosettes, and also oversees sister restaurants as Chef Director for Galvin Bistrot & Bar and Galvin Green Man. His career includes spells at The Greenhouse (2 Michelin stars) and Hotel Bauer’s De Pisis in Venice, and leadership roles at Club Gascon and Avista Restaurant, where he maintained 3 AA Rosettes across multiple consecutive years. He was a National Chef of the Year semi-finalist in 2019–2020.

The evening opens with a glass of NV Galvin Grande Réserve, Brut, Champagne, alongside snacks from both chefs: De Keyser’s Wookey Hole Cheddar & Onion Scone with Aged Parmesan and Mustard Butter, and Granato’s Carlingford Oyster with Smoked Potato and Caviar Bottarga.

To start, De Keyser presents a Cornish Crab and Crushed Jerusalem Artichoke Salad with Brown Crab Aioli and Crispy Squid Ink.

For the main course, Granato serves a Veal Ossobuco Raviolo with Vin Jaune, Miso Caramel and Autumn Truffle, followed by De Keyser’s Whole Stuffed Baby Chicken “Lyonnaise” with Pickled Blackberries and Parsley.

Dessert comes courtesy of Granato: a Gianduja with Piedmont Hazelnut and Butternut Squash.

Galvin La Chapelle, set within a converted Grade II-listed building in Spitalfields, has held a Michelin star since 2011 and is renowned for its striking architecture and refined, Mediterranean-inspired menus.

The dinner is priced at £125.00 per person, including a glass of champagne on arrival.

Wine pairing is additional and priced at £75.00.