G. Garvin

Acclaimed Chef, Cookbook Author, Television Host, James Beard Nominee and Philanthropist, all words that describe Chef Gerry Garvin, simply known as G. Garvin. Chef Garvin started his culinary career in his hometown, Atlanta Georgia at The Old Vinings Inn Restaurant at the age of 13 where he worked for the next three years before heading to Ritz Carlton-Downtown, as the youngest line cook in the gourmet dining room working with German Chef Vulker Shupp. He was chosen to move to Palm Springs, California to open the Ritz Carlton-Rancho Mirage, where he worked under Chef Jean Pierre Dubray.

With a promising career ahead, he relocated to Los Angeles, California, took on a position as the dining room Sous Chef at Noa Noa. After spending 3 years there, Chef Gavin then headed to the Four Seasons, Beverly Hills. He went on to become the Executive Chef of Morton’s Restaurant (founded by Peter Morton) and also the Executive Chef at Hollywood’s Kass Bah. After spending some time in Los Angeles, Garvin returned to Atlanta to work with the Buckhead Life Group at Veni Vidi Vici and Pricci as sous Chef De Tournant.

He later returned to Los Angeles and partnered with Keyshawn Johnson to open Reign Restaurant. After Reign was off to a great start, Garvin then started a successful catering and events company - The Cuisine Group and mastered largescale events ranging from weddings, birthday parties, graduations, baby showers and a host of private dining events.

Chef Garvin opened his signature restaurant, A G Garvin’s, where he continued to cater to and host high profile dinners for such clients as Former President Bill Clinton to Halle Berry to the Former Prime Minister of Israel. Chef Garvin continued to make a name for himself, as he was in the homes of millions for 7 seasons with Turn Up the Heat with G. Garvin. His increasing popularity earned this talented artist a second series on the same network entitled G. Garvin: The Road Tour. Eventually, Food Networks’ Cooking Channel contracted him to host the series, Road Trip with G Garvin. which he taped three seasons. Hosting Road Trip with G Garvin has earned him a nomination for the James Beard Award for Outstanding Personality/Host. Garvin is now seen as a judge on Food Networks Guy’s Grocery Games as well as Diners, Drive-Ins and Dives as a special guest host alongside Guy Fieri. Garvin was also the host of The Underground BBQ Challenge for the Travel Channel.

Garvin is also an author, who has written "Turn Up the Heat”, Super Simple, Dining In, Co-wrote Skinny Cooks Cant Be Trusted, recently released A Message To My Children, and upcoming new release Everyday American Southern. Garvin offers a one-size-fits-all approach to cooking with sophistication and simplicity, proving that even the most basic cooking palate can create flavorful dishes.

Ever the entrepreneur, Garvin has opened LowCountry Restaurant in Atlanta’s Hartsfield-Jackson Airport in Concourse A. This from-scratch concept offers “New Southern Cuisine” with a healthy twist. G. Garvin is also slated to open LowCountry Steak in fall 2020, offering superior quality meats, seafood, and American Southern dishes. In addition, G. Garvin has also developed a line of spices that can be purchased at his online marketplace.

Through his company Garvin Food Group, G. Garvin has also created a consulting arm where he serves as Chief Culinary Advisor for SodexoMAGIC (a joint venture between Magic Johnson Enterprises and Sodexo). As chief culinary advisor, G. Garvin designs developed and delivers recipes, concepts and training for the various accounts across all business sectors including health care, universities, corporate services, and worked with such partners as Kraft Foods, Tyson Foods and The Coca-Cola Company.

Restaurant consulting, another aspect of the Garvin Food Group company, is where he helps restaurateurs realize their vision by overseeing all aspects of new operations, policies and procedures, and the creation of menus. Garvin’s Production Company, One Bite Productions, is also developing and producing a number of projects for Television.

Garvin's impressive resume and philanthropic efforts has warranted such accolades as the Man of the Year award by Women Moving Forward in Business and Third Best TV Chef by Southwest Airlines Spirit Magazine (behind Jacques Pepin and Emeril Lagasse). Additionally, Garvin has been a popular guest on Good Morning America.

To further make an indelible mark on culinary history through his The G Garvin Foundation, Garvin has launched his culinary boot camp which is geared towards kids ages 16-19, whom will experience not only the education side of the culinary field but also experience the hospitality, restaurant front of house, management and operational skills as well as hands on cooking experience. Through this sevenday sleep over camp Garvin expects to change lives and introduce kids to a new career choice, culinary arts. Through Garvin's efforts he hopes to aid in breaking down the diversity barriers within not only the cooking industry, but in society as a whole where chefs of color are often categorized more often by race than profession.

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