Acclaimed Chef, Cookbook Author, Television Host, James Beard Nominee, and Philanthropist. All words that describe Chef Gerry Garvin, simply known as G. Garvin. Chef Garvin launched his culinary career in his hometown, Atlanta, Georgia, at the Ritz Carlton-Downtown as the youngest line cook in the gourmet dining room. He was soon chosen by the luxury brand to move to Palm Springs, California where he open the Ritz Carlton-Rancho Mirage and worked under Chef Jean Pierre Dubray.
With a promising career ahead, Chef Garvin relocated to Los Angeles, California, and took on a position as the dining room Sous Chef at Noa Noa. After spending 3 years there, he headed to the Four Seasons, Beverly Hills and later went on to become the Executive Chef of Morton’s and Kass Bah.
After spending some time in Los Angeles, Garvin returned to Atlanta to work with the Buckhead Life Group at Veni Vidi Vici and Pricci. He later returned to Los Angeles and partnered with Keyshawn Johnson to open Reign Restaurant. After a successful start at Reign, Chef Garvin opened his signature restaurant, G Garvin’s, where he continued to cater to and host high profile dinners for clients ranging from Former President Bill Clinton, to Halle Berry, to the Former Prime Minister of Israel.
Chef Garvin is also a notable author. His first cookbook, "Turn Up the Heat with G. Garvin" released in October 2006. Its widespread success quickly prompted a second printing and won an American Literacy Award and a nomination for a NAACP Image Award. It was also chosen as a participant in the 2006 Library of Congress National Book Festival.
Garvin's highly anticipated sophomore effort, "Make it Super Simple with G. Garvin", a collection of recipes for super simple, healthful and delectable dishes, was released in February 2008. A third cookbook, "Dining In", released in October 2008, and features all new, fine-dining recipes that provide even the most inexperienced cooks with recipes and guidance to create the most impressive gourmet meals at home. Garvin has mastered offering a one-size-fits-all approach to cooking with sophistication and simplicity, proving that even the most basic cooking palate can create flavorful dishes.
Chef Garvin expanded his brand, making a name for himself by appearing in the homes of millions, for 7 seasons on the TV One Network hit show, Turn Up the Heat with G. Garvin (airing in the US and Brazil). His increasing popularity earned him a second series on the same network, entitled G. Garvin: The Road Tour. Eventually, the Food Network's Cooking Channel tapped him to host the series, Road Trip with G Garvin.
a one-size-fits-all approach to cooking with sophistication and simplicity
As a serial entrepreneur, Garvin has developed and launched Low Country Restaurant in the Atlanta-Hartsfield International Airport; Garvin’s Spices; a line of Gourmet Nuts; a series of oils and vinaigrettes; and a variety of gourmet cookies. He also develops recipes for notable clients like Kraft Foods, Tyson Foods, SodexoMAGIC and The Coca-Cola Company.
Restaurant consulting, yet another aspect of the Chef's business, allows restaurateurs to realize their vision by overseeing all aspects of new operations, polices and procedures, recipe development and the creation on menus, placement of Executive Chef’s and General Managers.
Garvin's impressive resume and philanthropic efforts have warranted accolades such as the 2007 Man of the Year award by Women Moving Forward in Business and Third Best TV Chef by Southwest Airlines Spirit Magazine in 2006, behind Jacques Pepin and Emeril Lagasse. Additionally, Garvin has been a popular guest on both The Tonight Show with Jay Leno and Good Morning America.
To further his indelible mark on culinary history, Chef Garvin is touching and changes lives through his G. Garvin Foundation and its primary program, the G. Garvin Culinary Boot Camp, which is geared towards young adults ages 16-19. Through this seven-day camp, Garvin introduces young people to a new career choice, the culinary arts. His efforts aid in breaking down the diversity barriers within not only the culinary industry, but in society as a whole, where chefs of color are often categorized more often by race than profession.
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