The London Cabaret Club is delighted to announce the appointment of Michelin star chef Richard Galli as Executive Chef.

Inspired by a variety of ingredients and his extensive travels, Galli’s approach resembles that of an artist and consists of combining different ideas creatively to add his own personal, unique touch. Having been featured in The Caterer, Brummel Magazine, H&N Magazine and Dine Out Magazine, Big Hospitality, Galli is making waves in the industry.

Of Italian descent, Galli grew up in Brazil and moved to London in 2004, taking his first restaurant position at Conran Group’s ZINC. Galli spent five years working for Yvonnick Lalle and was greatly influenced by his product knowledge and admirable discipline. Galli gradually rose through the ranks, working at both The Wolseley and St Alban. He was head chef at Morton’s Club in Mayfair for several years and in 2014 moved to Dubai as part of the opening team for the Beluga Restaurant at the Kempinski Palm Jumeirah. In 2016, Galli returned to London and worked with then Executive Chef Yu Sugimoto for a year at the renowned Mayfair restaurant The Square.

Galli was appointed head chef at The Goring in 2017 and promoted to Executive Chef in 2019 The Goring retained its Michelin star under the direction of Galli and maintained it for 5 years. In 2020, Galli joined TV’s Calum Best at Poké the Bear, bringing in a whole new level of flavour with his Brazilian influences.

Galli first joined The London Cabaret Club as a guest chef to create a quintessential British menu for the exclusive press night for the Best of British Pop show in March 2022. He has now been officially appointed Executive Chef and will be designing exquisite set menus seasonally, sourcing high quality ingredients and incorporating flavours that will creatively reflect the various show themes.

Galli comments: “I am honoured and thrilled to be leading the kitchen at such an established venue in the City and look forward to sharing my knowledge, passion for fine dining and entertainment at such a unique location.”

Galli will be providing delectable menus for Best of British Pop shows until July as well as providing delicious BBQ treats for The London Cabaret Pop Brunch once a month, offering exquisite British classics and spring favourites featuring Sevruga caviar, black truffle, yellow tomato gazpacho and rack of salt marsh lamb. Vegetarian and vegan menus are also available.