Former Galvin Exec Chef appointed Rhubarb Culinary Director

Premium hospitality group, rhubarb has appointed Warren Geraghty as Culinary Director for the brand.

Previously Group Executive Chef at Galvin Restaurants and Director of Galvin Pub Co, Geraghty will lead the culinary teams across rhubarb’s entire portfolio. He will be responsible for the group’s brigades of chefs; menu development across the business; as well as kitchen recruitment, induction and training.

Geraghty will also oversee the launch of VIVI this summer in London’s Centre Point tower taking the nostalgic British menu to new heights. Alongside the UK development, Warren will also oversee rhubarb’s first international restaurant at Hudson Yards, New York.

PB Jacobse, Managing Director, rhubarb, said, “We are truly delighted to welcome Warren to the rhubarb family. With rhubarb continuing to grow and our first international opening underway, Warren’s impressive career achievements and hospitality experience made him the obvious choice for the role.”

Geraghty said, “This is a fantastic role and I am delighted to be joining at such an incredibly exciting time for rhubarb. There is some real talent within the kitchen team at rhubarb and I look forward to nurturing and developing this further.”

Geraghty has over 20 years catering experience. As Group Executive Chef at Galvin Restaurants and Director of Galvin Pub Co, he was responsible for over 100 chefs across the group as well as menu planning, quality control, staffing and F&B revenue.

Previous roles include chef positions at some of the UK’s most reputable hotels and Michelin-starred restaurants including L’Escargot, Four Seasons Hotel and Resort Hampshire, Pied A Terre and Chez Nico. Warren also spent time in France and then Canada where he appeared in several North American TV shows and was a judge on the final of 'Hell’s Kitchen USA' series 5. Geraghty is also the author of West: The Cookbook.