Heritage and Innovation in the Kitchen

Chef Biography

Born in Caracas, Venezuela, Hervé Garnier hails from a family with deep roots in the culinary world. His lineage traces back to Angers, France, where his grandfather once ran the Michelin-starred restaurant L’Escargot, renowned for its exquisite French cuisine.
This legacy of culinary excellence has been passed down through generations, inspiring Hervé’s journey in the culinary arts.

With over a decade of experience, Hervé has honed his skills across some of Europe’s most prestigious kitchens. His career has been marked by his ability to seamlessly blend traditional French techniques with contemporary innovation, creating unforgettable dining experiences. Hervé has worked alongside celebrated Michelin-starred chefs, enhancing his expertise and broadening his vision for high-standard cuisine.

From his formative years as an apprentice to his current role as Head Chef, Hervé has led award-winning establishments, including El Italiano and Luciano. His leadership has revitalized menus and operations, significantly boosting customer satisfaction and profitability. Hervé is dedicated to sourcing local and sustainable ingredients, forging strong relationships with small producers to ensure authenticity and quality in every dish.

Passionate about mentoring, Hervé fosters inclusive and motivating work environments, nurturing diverse teams to achieve excellence. His adaptability has been proven in challenging times, from managing restaurant openings to navigating global health crises, always prioritizing innovation and culinary excellence.

Hervé Garnier continues to uphold his family’s storied legacy, bringing a rich blend of heritage, passion, and culinary mastery to every dish he creates.

About me

Follow my journey from an eager apprentice to a skilled chef in prestigious kitchens. I am passionate about creating innovative recipes and advocating for sustainability in all my culinary endeavors

Restaurante Luciano

Head Chef
March 2020 - Present (4 years 5 months)
Santander, Autonomía de Cantabria, España

After overcoming a significant personal challenge due to a bicycling accident and enduring the global COVID-19 pandemic that heavily impacted the hospitality industry, I embraced the opportunity to lead and innovate at Restaurante Luciano, a new venture set in the vibrant heart of Santander’s nightlife and dining scene. Offered by Angel Suarez, a prominent local hospitality entrepreneur, this role allowed me to dream bigger and apply my extensive culinary expertise in a dynamic new setting. My responsibilities and accomplishments include:

Culinary Vision and Team Leadership: Spearheaded the launch of Restaurante Luciano by building and leading a kitchen team from scratch, establishing a collaborative and high-performing environment.

Kitchen and Menu Design: Actively involved in the architectural design of the kitchen space and the creation of the menu, ensuring both functionality and aesthetic aligned with our high standards.

Innovative Culinary Offerings: Developed a unique gastronomic proposition that combines local flavors with modern culinary techniques, significantly enhancing the dining experience.

Operational Management: Oversee all aspects of kitchen operations, including menu planning, food preparation, and team management, ensuring excellence in every dish served.

Strategic Decision Making: As Chef Patron, played a crucial role in strategic decision-making processes, coordinating service details and catering operations to align with the restaurant’s vision and customer expectations.

At Restaurante Luciano, I am not only the executive force behind the culinary operations but also a key figure in shaping the restaurant’s identity and ensuring its success in the competitive culinary landscape of Santander.

El Italiano Trattoria Pizzeria

Head Chef
February 2019 - November 2019 (10 months)
Santander, Autonomía de Cantabria, España

Stepping into the role of Head Chef at El Italiano, part of the esteemed Deluz group, I led the culinary team through a transformative period, leveraging my extensive experience to stabilize and innovate within the kitchen. This role was a significant shift from my previous position at Restaurante Deluz, necessitated by an urgent need for leadership due to a staffing crisis. My tenure was marked by a profound engagement with authentic Italian gastronomy, reflecting a commitment to originality and quality.

Key responsibilities and achievements included:

Menu Innovation: Crafted a diverse menu of over 60 original Italian recipes, focusing on organic ingredients, such as pizzas with 'Molino Rosso' organic flour and pastas from renowned Italian producers Faella and Benedetto Cavalieri.

Supplier Engagement: I committed to thoroughly understanding and maximizing the potential of products from Slow Food producers, such as artisanal salumi from Fratelli Sallini and organic vegetables, which ensured the authenticity and sustainability of our dishes.

Team Leadership: Rebuilt and led the kitchen staff by fostering a culture of genuine cooking and teamwork, enhancing both morale and service quality.

Culinary Expertise: Enhanced my culinary skills and deepened my knowledge of Italian cuisine, which allowed me to effectively train the team on traditional and innovative Italian cooking techniques.

Dining Experience Enhancement: My role extended beyond cooking to orchestrating the open kitchen pass as if it were a stage show, delighting diners with the theatrical presentation of meal preparation. This active engagement in the kitchen not only entertained guests but also showcased the commitment and coordination of our kitchen team, enhancing the overall dining experience.

Restaurante Deluz

Chef De Partie
November 2018 - February 2019 (4 months)
Santander, Autonomía de Cantabria, España

In the vibrant setting of Deluz, a renowned gourmet chalet known for its seasonal menu and picturesque garden in El Sardinero, I served as Chef De Partie. This role marked a pivotal point in my culinary career, where I was initially selected to lead the kitchen at the company's Italian restaurant but was redirected to Deluz by the gastronomic director, Fausto Alonso, due to my experience and cooking style. My responsibilities and accomplishments at Deluz included:

Culinary Excellence and Innovation: Ensured the high standards of the kitchen were met, contributing to Deluz's reputation for offering a unique culinary experience with dishes crafted from local, seasonal ingredients.

Menu Development: Played a key role in developing menus that featured fresh fish from Santander's market and organic lamb from local suppliers, reflecting the restaurant's commitment to quality and community support.

Team Collaboration and Training: Worked closely with the culinary team to refine cooking techniques and improve service delivery, ensuring that each dish served was a testament to Deluz's culinary ethos.

Event and Catering Management: Assisted in managing Deluz's extensive catering services, providing exceptional dining experiences for weddings and corporate events, accommodating up to 1,200 guests.

My tenure at Deluz y Compañía not only enhanced my culinary skills but also deepened my understanding of the importance of local produce and community engagement in the gastronomic industry.

El Cormoran by Sergi Arola

Junior Sous Chef
June 2018 - November 2018 (6 months)
Santander, Autonomía de Cantabria, España

At EL CORMORAN, under the tutelage of the renowned two Michelin-starred chef Sergi Arola, I embraced my first foray into Spanish cuisine as a Junior Sous Chef. This role provided me the unique opportunity to blend traditional Spanish culinary techniques with innovative concepts, directly contributing to the creation and presentation of new dishes. My responsibilities included:

Quality and Cost Management: Ensured meticulous portion control and waste reduction, significantly impacting the restaurant’s profitability and sustainability.

Culinary Skills and Presentation: Tasked with the high-standard preparation and artistic presentation of dishes, maintaining the culinary excellence expected at an establishment led by a Michelin-starred chef.

Hygiene and Safety Compliance: Upheld stringent food safety and hygiene standards across the kitchen operations, ensuring a safe dining environment for guests and staff.

Menu Development: Collaborated with Chef Arola and the culinary team in developing innovative menus that reflected the dynamic nature of contemporary Spanish cuisine.

Supply Chain Management: Managed inventory and supply orders, ensuring the kitchen was well-stocked with the freshest and highest quality ingredients.

This experience at EL CORMORAN not only deepened my expertise in Spanish gastronomy but also enhanced my ability to work under the guidance of one of Spain’s most celebrated chefs, preparing me for future culinary challenges.

Restaurant Le Colombier

Junior Sous Chef
October 2017 - June 2018 (9 months)
Chelsea, London, United Kingdom

Returning to Le Colombier by special invitation, I embraced the role of Junior Sous Chef for my final tenure in the UK before venturing into new culinary challenges across Europe. In this pivotal position, I was tasked with strengthening, assisting, and training the kitchen brigade, contributing significantly to the restaurant’s sustained excellence. My responsibilities and key achievements included:

Team Leadership and Training: Directed and enhanced the skills of the kitchen team, ensuring high standards were met consistently across all areas of food preparation and service.

Operational Support: Provided crucial support in daily kitchen operations, helping to manage workflow and maintain the restaurant's reputation for high-quality French cuisine.

Culinary Expertise: Assisted in the refinement and execution of the menu, bringing a blend of creativity and precision that enriched guest experiences.

Quality Control: Monitored and enforced strict hygiene and food safety standards, ensuring all practices complied with regulatory requirements and upheld the restaurant's high standards.

This engagement at Le Colombier not only marked a significant phase in my culinary career but also reinforced my capabilities in leadership and operational management within a high-caliber dining environment.

Plateau

Senior Chef de Partie
March 2017 - October 2017 (8 months)
Canary Wharf, London, United Kingdom

In the vibrant culinary setting of Plateau, located in the bustling heart of Canary Wharf and known for its panoramic city views, I elevated my role to Senior Chef de Partie. Under the guidance of Head Chef Jeremy Threhout, I played a crucial, versatile role across both the fine dining and Bar & Grill sections of the restaurant, enhancing service delivery and culinary execution. My key responsibilities and achievements included:

Versatile Culinary Management: Acted as a Chef Tournant, orchestrating and bolstering kitchen operations across multiple sections, including fish and garnishes in high-end dining, as well as diverse roles in the Bar & Grill area.

Innovative Dish Development: Collaborated with the head chef and sous chef team to create and refine a blend of contemporary French and Mediterranean dishes, incorporating British influences that delighted our cosmopolitan clientele.

Quality and Cost Control: Ensured meticulous portion control and waste reduction, significantly impacting the restaurant’s profitability while maintaining high culinary standards.

Staff Training and Leadership: Led training and development efforts to elevate team performance and culinary skills, ensuring all operations adhered to the highest levels of food safety and hygiene.

Supply Chain Efficiency: Managed supply adequacy, ensuring all ingredients were sourced in alignment with the restaurant’s quality expectations and seasonal menu requirements.

During my tenure at Plateau, my role was instrumental in enhancing both the operational efficiency and the culinary creativity of the kitchen, supporting its reputation as a destination for exceptional dining experiences.

Restaurant Le Colombier

Junior Sous Chef
October 2016 - February 2017 (5 months)
Chelsea, London, United Kingdom

Returning to Le Colombier, a prestigious AA Rosette-awarded restaurant, I advanced to the role of Junior Sous Chef within the senior management team, contributing significantly to both culinary excellence and operational management. My tenure was marked by a blend of leadership, innovation, and dedication to maintaining the restaurant’s high standards. Key responsibilities and achievements included:

Versatile Kitchen Expertise: Efficiently managed and worked across all sections of the kitchen, ensuring culinary precision and excellence in dish execution.

Staff Training and Development: Led training initiatives that enhanced the skills and productivity of kitchen personnel, fostering a culture of continuous improvement and teamwork.

Operational Oversight: Supervised cleaning schedules, service quality, inventory management, and mise en place rotation to optimize kitchen workflow and efficiency.

Cost Management: Diligently monitored portion control and waste reduction, significantly contributing to the restaurant’s profitability by maintaining strict cost discipline.

Culinary Innovation: Collaborated closely with the Head Chef and Sous Chef to develop new dishes and menus, pushing culinary boundaries while respecting the classic ethos of Le Colombier.

In this role, I not only reinforced my culinary and managerial skills but also played a pivotal role in enhancing the restaurant's operational dynamics and culinary offerings.

Garnier Restaurant

Sous Chef
November 2015 - October 2016 (1 year)
Earls Court, London, United Kingdom

In the heart of London at Garnier Restaurant, known for embodying the quintessence of a classic French bistro, I served as Sous Chef, playing a pivotal role in both culinary execution and kitchen management. Under the leadership of Eric and Didier Garnier, I helped steer our team through the nuances of traditional French cooking that made our dishes stand out in the vibrant London food scene. My responsibilities and accomplishments included:

Leadership and Kitchen Management: Effectively managed kitchen operations, supporting the Head Chef in all aspects of kitchen administration. My leadership ensured smooth service and team cohesion, vital in a fast-paced environment.

Culinary Development and Innovation: Spearheaded the development of new dishes and menus, infusing classic French techniques with contemporary creativity. This role was crucial in maintaining the restaurant's reputation for culinary excellence and innovation.

Staff Training and Development: Conducted comprehensive training sessions for kitchen staff, emphasizing skill enhancement and adherence to high standards of culinary excellence.

Operational Efficiency: Managed staff scheduling, inventory control, and mise en place rotation, ensuring operational efficiency and cost-effectiveness.

Quality Control: Monitored portion control and waste management, significantly contributing to maintaining the restaurant’s profitability without compromising on the quality of the dining experience.

During my tenure at Garnier, I not only refined my culinary and management skills but also contributed to a team that was deeply committed to showcasing the elegance and timelessness of French bistro dining.

Koffmann´s

Chef de Partie
March 2014 - October 2015 (1 year 8 months)
knightsbridge, London, United Kingdom

In the esteemed kitchens of Koffmann’s at The Berkeley, a 5-star luxury hotel venue renowned for its culinary excellence, I honed my craft under the mentorship of the legendary three Michelin-starred chef, Pierre Koffmann. Elevating from an apprentice to a skilled Chef de Partie, I was instrumental in both day-to-day operations and creative culinary developments. My responsibilities included:

Precision in Culinary Practices: Vigilantly monitored portion control and waste management to sustain profit margins without compromising the renowned quality expected at a Michelin-pedigree establishment.

Excellence in Dish Preparation and Presentation: Tasked with the meticulous preparation and artistic presentation of dishes, ensuring each plate was a testament to the haute cuisine standards synonymous with Koffmann’s culinary philosophy.

Upholding Hygiene and Safety Standards: Ensured my station and the broader team consistently adhered to rigorous food handling and safety protocols, maintaining the pristine condition of our working environment.

Staff Development and Training: Actively involved in the training and mentoring of kitchen personnel, enhancing team capabilities and fostering a culture of culinary excellence.

Innovative Menu Development: Collaborated with the Executive Chef and Sous Chef in the creation of innovative dishes and menus, drawing on seasonal ingredients and contemporary techniques while staying true to the classical French roots that define Koffmann’s culinary style.

My tenure at Koffmann’s not only deepened my expertise in French cuisine but also ingrained a profound understanding of operating within a high-stakes, prestigious culinary environment, preparing me for continued success in the culinary arts.

The Brompton Bar & Grill

Chef De Partie
October 2013 - March 2014 (6 months)
Knightsbridge, London, United Kingdom

At The Brompton Bar & Grill, a chic local bistro in Knightsbridge renowned for its seasonal menu and vibrant atmosphere, I served as Chef de Partie. Under the guidance of acclaimed chef Gary Durrant, I played a crucial role in crafting dishes that reflected the changing seasons, focusing on sustainability and local ingredients. My responsibilities and accomplishments included:

Culinary Innovation and Execution: Led the preparation of diverse dishes, including the restaurant’s signature fish stew and an array of grilled meats. My efforts were instrumental in enhancing dish presentation and guest satisfaction.

Menu Development: Collaborated closely with the head chef to refine and implement a menu that emphasized seasonal produce, directly influencing the bistro’s acclaimed reviews and customer retention.

Operational Management: Managed kitchen operations during high-volume service hours, ensuring efficient food preparation and top-quality delivery without compromising on the culinary experience.

Team Leadership and Training: Mentored junior chefs and kitchen staff, promoting a culture of continuous learning and adherence to high culinary standards.

Restaurant Le Colombier

Demi Chef De Partie
December 2011 - November 2013 (2 years)
Chelsea, London, United Kingdom

In the prestigious setting of Le Colombier, a restaurant celebrated for its AA Rosette, I embarked on my culinary journey, swiftly advancing from apprentice to skilled Demi Chef de Partie. Tasked with the intricate preparation of both cold and hot French starters, I was pivotal in enhancing kitchen operations and culinary excellence. My key achievements included:

Strategic Kitchen Leadership: Skillfully managed diverse kitchen stations, significantly boosting efficiency and seamless service delivery. My proactive approach in overseeing the kitchen workflow consistently resulted in dishes that delighted and surpassed guest expectations.

Rigorous Quality and Cost Optimization: Implemented stringent portion control and waste reduction strategies, successfully enhancing profit margins without compromising the gourmet quality our patrons expect. My meticulous attention to detail ensured optimal use of resources, contributing to the restaurant's sustainability and financial goals.

Expert Supervision and Mentorship: Fostered a culture of excellence and continuous improvement by orchestrating rigorous training and upholding stringent hygiene standards. My leadership in the kitchen also included the meticulous management of inventory, ensuring the freshness and quality of ingredients, which is fundamental in a high-caliber culinary establishment.

Other Projects

"Explore the unique projects and collaborations that have shaped my culinary journey."

MUSEO MARITIMO (MUMA)

MUMA Restaurant - Maritime Museum of Cantabria

I had the pleasure of collaborating with MUMA, the restaurant located on the terrace of the Maritime Museum of Cantabria in Santander, Spain. My mission was to revitalize the kitchen through a complete reorganization, ensuring efficient Kitchen Management. I also developed a fresh, innovative menu, highlighting local flavors and seasonal ingredients (Menu Creation and Development). Additionally, I implemented a comprehensive HACCP system, streamlined stock control and ordering processes, and provided in-depth training for the staff to ensure ongoing excellence in operations.

LA TIENDUCA

Gastro Bar in Santander

For the launch of La Tienduca, a cozy gastro bar in the heart of Santander, Spain,
I took on the role of Project Manager, overseeing the successful opening of the establishment. I also led the Gastronomic Concept Development, crafting a unique menu and designing the various food services offered (Menu Creation and Development). Additionally, I implemented a thorough HACCP system and provided hands-on staff training to ensure smooth kitchen operations and adherence to high standards from day one.