​​Chris Ball has been with Galvin for nine years and is one of the longest standing employees. He completed work experience at La Chapelle in 2011 and two years later joined them at Bistrot de Luxe as a demi chef de partie. Over the years Chris has become an invaluable part of the team.
​
Last year, Chris stepped into the role of Head Chef at Galvin Green Man near Chelsmford in Essex. His favourite part about working for Galvin’s is the training & development, sense of teamwork and great food.
​