With over two decades of experience in some of Europe’s most acclaimed Michelin-starred kitchens, Arturo Granato has become one of the leading figures in modern Italian cuisine. Originally from Nocera Inferiore, Italy, he is now executive chef at Galvin La Chapelle in London, where he has retained the restaurant’s Michelin star and 3 AA Rosettes since 2022.
Known for his Mediterranean elegance, precision, and commitment to innovation and sustainability, Granato continues to push culinary boundaries – blending tradition with contemporary flair and inspiring a new generation of chefs to celebrate authenticity through creativity.
We caught up with Arturo, who is also the executive chef at Galvin La Chapelle’s sister restaurant, Galvin Bistrot and Bar, to learn all about his career, the importance of seasonality, and his favourite takeaway food.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
My name is Arturo Granato, and I am currently executive chef for both Galvin Bistrot and Bar and Galvin La Chapelle. My career began in Italy, where I’m originally from, before taking me to London to work in the kitchens of some of the city’s finest restaurants, including The Greenhouse and Club Gascon, before joining Galvin Restaurants in 2022.
What or who inspired you to become a chef?
At a young age, my cousin inspired me to become a chef. He was both a chef and a teacher, and I remember cooking alongside him when I was very young and falling in love with it. That experience led me to attend culinary school in Italy.
From Venice to Spitalfields, executive chef Arturo Granato brings fire, flavour and a touch of Italian charm to Galvin La Chapelle
Who has been your biggest influence to get you to where you are today?
The great chefs I’ve had the honour of working with throughout my journey have been my greatest influence.
What’s your signature dish?
My crab raviolo, which I serve at Galvin La Chapelle.
What are the most important considerations when crafting your menu?
Seasonality is always my first consideration. I aim to create something new and exciting while ensuring there’s a perfect balance of flavour without ever compromising the quality and freshness of the produce.
Do your personal preferences influence the menu at all?
Yes, absolutely. I always think about what I would love to eat when I design a menu.
How would you describe your cooking style?
It’s a blend of modern flavours and classic, yet innovative, cooking methods.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
I love working with seasonal produce in autumn – ingredients like truffles, chestnuts, and Italian pumpkin are among my favourites.
What is your favourite ingredient to create with?
Mushrooms. I enjoy finding new ways to highlight their flavour and versatility.
What would you be doing if you weren’t a chef?
Honestly, I can’t see myself doing anything else. This is where I find my inspiration.
What is your favourite dish to cook at home?
At home, it’s usually something simple – a pasta dish or a bowl of risotto.
Set within a stunning Grade II-listed Victorian school, with soaring stone ceilings, vast arched windows, and timeless interiors, Galvin La Chapelle offers an unrivalled dining experience in the heart of the City
When are you happiest?
I’m happiest when I’m at home cooking with my wife and daughter, or relaxing with them on holiday.
What is your favourite piece of kitchen equipment?
I couldn’t live without my Thermomix.
When you’re not in the kitchen where can you be found?
At home with my partner and daughter, or dining at a great restaurant – sometimes for inspiration, other times to support friends in the industry or simply to enjoy a great meal.
What’s your favourite takeaway or comfort food?
Pizza, without a doubt.
Where is your favourite place to dine?
I love Rogues in Hackney – the food is always spot on. I also enjoy visiting both Galvin Bistrot and Bar and La Chapelle on my days off.
What do you think is the most over-hyped food trend?
Not necessarily over-hyped, but one I don’t personally partake in – I’ve never quite understood the hype around orange wine.
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
I love working with local suppliers and farmers. Keeping our suppliers local means we can have daily conversations about the best available produce, even the catch of the day. Sustainability is very important to us, and reducing travel time while showcasing the finest British seasonal ingredients helps us create the perfect plate.
Since opening in 2009, the restaurant has been celebrated for its marriage of classical technique, modern elegance, and warm hospitality. Image credit: Patricia Niven
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
Menu planning always starts with seasonality. I make sure there’s no repetition across the menu and that each dish brings something new and exciting. I balance fish, meat, and vegetarian dishes to ensure guests have a great range of options, with all components working harmoniously together.
How would you describe the food you create at Galvin La Chapelle to someone who’s never experienced your kind of food?
If you haven’t dined at Galvin La Chapelle before, expect a menu focused on bold flavours and the finest seasonal ingredients.
What’s your favourite flavour combination?
I love combining meat and seafood – for example, our bone marrow risotto with Sicilian prawns. The key is balancing both components so neither flavour is compromised.
What is the USP of your restaurant?
Our restaurant’s USP lies not only in our unique Grade II listed dining room, but also in the combination of exceptional cooking and outstanding service.
What do your future plans entail?
To continue doing what I love – making people happy through food, developing our menus, and building on the success of Galvin La Chapelle with honest, seasonal cooking.
Factbox
Address: 35 Spital Square, London E1 6DY
Phone: 020 7299 0400
Website: galvinrestaurants.com
Dining and Cooking