Imagine, if you will, a restaurant. One of London’s best, most respected, and most popular chefs is at the helm producing beautiful, award winning food; the setting is a stunning location that boasts one of the best views in London; and the backing of an international hotel chain is in place – everything’s covered to guarantee success, right?
Wrong. You’d be missing a vital ingredient. If a restaurant is to thrive it needs someone at its heart to ensure all runs smoothly, to run the front of house, to set the tone and character of the establishment, and to tie all the carefully considered threads together. Galvin at Windows is lucky enough to have exactly that man in Fred Sirieix. Not only is Fred one of London’s most experienced managers, he is also at the centre of Galvin’s Chance a new initiative, which is benefitting from events such as the coming Tower Race. Fred was kind enough to take the time to answer my FatBanker’s Five:
- Do you remember your first restaurant experience and was it this experience that determined your future career?
I remember very well going to a local restaurant as a boy with my parents and having sole meuniere boned at the table by the waiter. That was not what brought me to work in hospitality but for sure it is a great childhood memory. - With Galvin at Windows you won a ‘Best Front of House’ award from Tatler magazine. When visiting another establishment in a professional capacity, what is the first thing that you look for as you walk through the door?
Cleanliness and smiles for sure. Staff and management alike should make you feel welcome with their warm attitude, their simplicity and genuine kindness. If anyone has a real sense of ownership like our staff at Galvin at Windows this is what you will experience. - What is the best advice you’ve ever received?
Integrity and honesty must prevail at all times. This is from my dad who is the straightest person I have ever met. - Which restaurant from the past would you liked to have experienced?
I would love to travel through time and go back to the 30s and experience any restaurants or hotels from that time. Particularly in Paris and New York. - What changes have you noticed in diners in the current economic climate?
Guests are more price conscious and more choosy with their destinations. They want to make sure that they spend their money wisely by getting top quality and the best value for money. Understandably if you go out less often you want to make it a memorable experience which is why it is so important to be consistent with your delivery and performance. - BONUS QUESTION: Are the Galvin brothers really as nice as everyone says?
The beauty of working with Chris and Jeff is that they are a constant source of inspiration and motivation for all of us up here. They never stand still. Also they believe in life long learning and personal development which is great for anyone in the team. Our relationship is based on trust and we have a lot of fun together.
