Former group executive chef at Galvin switches to new culinary post

Warren Geraghty, the former group executive chef at Galvin Restaurants and director of Galvin Pub Co., has switched across to the contract catering side of the market by taking a senior role at Rhubarb.

Mr Geraghty will serve as culinary director of the firm and lead all of the kitchen teams across its business. He will also be responsible for menu development as well as kitchen recruitment, induction and training.

He will oversee the launch of VIVI this summer in London’s Centre Point tower taking the nostalgic British menu to new heights. And alongside the UK development, he will oversee Rhubarb’s first international restaurant at Hudson Yards in New York.

“This is a fantastic role and I am delighted to be joining at such an incredibly exciting time for Rhubarb. There is some real talent within the kitchen team and I look forward to nurturing and developing this further,” he said.

 Mr Geraghty has more than 20 years’ catering experience. As group executive chef at Galvin Restaurants and director of Galvin Pub Co., he was responsible for more than 100 chefs across the group as well as menu planning, quality control, staffing and F&B revenue.

Previous roles include chef positions at some of the UK’s most reputable hotels and Michelin-starred restaurants including L’Escargot, Four Seasons Hotel and Resort Hampshire, Pied A Terre and Chez Nico.

PB Jacobse, managing director of Rhubarb, said: “With Rhubarb continuing to grow and our first international opening underway, Warren’s impressive career achievements and hospitality experience made him the obvious choice for the role.”

Rhubarb has been operating for 20 years and boasts n expansive portfolio of iconic locations and restaurants. It is the preferred food partner for more than 70 premium venues and visitor attractions in London, including the Historic Royal Palaces, the Natural History Museum, Victoria & Albert Museum and Old Billingsgate.

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