★★★★ 4× Michelin Star Chef
TV Chef · Food & Beverage Consultant
Guest Chef · Published Author
The Michelin record
On Screen
A recognised face before he has said a word — twenty years as a regular guest chef on British cookery television.
In print, elsewhere
James Martin's Saturday Morning cookbook carries a recipe under Daniel's own name — Roasted farmed rabbit legs with mustard and herb cream, page 138 — introduced by James in his own words.
"a real French gentleman"
James Martin
"a genius in the kitchen"
James Martin · prelude to Chez Moi
Classical French technique, lightened. Shaped by the Mediterranean and by kitchens in Scotland, Singapore and Portugal — brasserie warmth or fine-dining precision, depending on what the room needs.
Hotels, restaurants and brands — in the UK and internationally.
Broadcast, filmed content, editorial and judging.
One night or a season, in your dining room.
Costed, seasonal, built for a real service.
What the restaurant is, before the first dish.
Technique and standards, taught on the pass.
Long-form association. Product and recipe development.
Live, for brands, trade events and private groups.
Based in the United Kingdom, working internationally.
About
Daniel Galmiche was born in Lure, in the Franche-Comté. His great aunt kept an organic smallholding — seasonal vegetables, game hunted with his father, his mother's kitchen going from early morning.
Formal training began at fifteen: a three-year apprenticeship under Chef Yves Lalloz at the Michelin-starred Hôtel Béausite in Luxeuil-les-Bains, a restaurant with its own poultry farm, where he learned to cook from field to plate. At twenty he was Chef de Partie on the fish section at Le Gavroche under Michel and Albert Roux — one of the youngest in that kitchen's history.
He refined the craft with Jean Schillinger in Colmar, at Marc Meneau's three-star L'Espérance, and at the Hostellerie du Château Servin, before settling in Britain in 1986. Kitchens in Singapore, Portugal and across the UK followed.
The books
Foreword by Heston Blumenthal
Foreword by Heston Blumenthal
Forewords by Heston Blumenthal
and Raymond Blanc
Prelude by James Martin · 2025
The Philosophy
"Warm, energetic and completely caught up in the romance of cooking."
Heston Blumenthal
Deep respect for tradition and product. Organic and locally sourced wherever it can be — if the produce is right, the cooking gets simpler, not more complicated.
Stocks, sauces, butchery, pastry. The foundation laid down at fifteen and never abandoned since.
Low-waste, close to the season, nothing thrown away — habits formed on a farm long before they became a movement.
Fine dining should still feel like hospitality. Precision without warmth is only half the job.
Heritage Films
Short heritage films for champagne houses, luxury hotels and heritage marques — archive, atmosphere and generational storytelling.
Written, directed and delivered as a finished asset for your own channels. No crew on site, no production shutdown, no disruption to service.
Created for Billecart-Salmon
Seven generations and 208 years of the house, opening on an 1818 deed of property at Mareuil-sur-Aÿ. Shared publicly by the family's seventh-generation Chief Executive.
Filmed on location
A Georgian house and its avenue of beeches, walked with Daniel — the statues and portraits of the estate brought to life around him.
Filmed on location
The house at dusk, walked with Daniel — suits of armour and portraits waking as he passes through the hall.
Commissions are quoted per project. Rate card on request.
Work with DanielContact
Consultancy, guest-chef residencies, television and media, ambassador partnerships, heritage films and masterclasses.
Based in the United Kingdom.Working internationally.