[1][2][3][4][5][6][7] Galvin began his career as a pot-washer for celebrity chef Anthony Worrall Thompson.
[1][2][3][5] After completing catering college, Galvin began his career at the Savoy Hotel in London, working as a commis chef under the direction of Anton Edelman, before taking the role of junior sous chef at David Levin's Michelin-starred Capital Hotel beneath chef Philip Britten.
[1][5] Galvin worked with his brother Chris Galvin for the opening of the restaurant Orrery in Marylebone in 1997[2] before going on to work with David Levin again when he was appointed as head chef at The Greenhouse restaurant in Mayfair.
[1][5] His next step was to be appointed as head chef at Marco Pierre White's restaurant Oak Room (working under the direction of Robert Reid), and then in May 2000 Galvin was appointed as executive chef at L'Escargot – another of Marco Pierre White's restaurants.
[2][3][5] In November 2009 the Galvin brothers opened their first restaurants in the City of London — La Chapelle[8] and Cafe a Vin.