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G. Garvin        

Celebrity Chef & Host of 'Roadtrip with G. Garvin' on The Cooking Channel

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 as the youngest line cook at the Dining Room at the Ritz Carlton, Atlanta. 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 and took on a position as Sous Chef at Noa Noa. After spending 3 years there, Chef Garvin then headed to the Four Seasons, Beverly Hills. He went on to become the Executive Chef of Morton's and Kass Bah.

After several years in Los Angeles, G. returned to Atlanta to work with the Buckhead Life Group at Veni Vidi Vici and Pricci. He later returned to Los Angeles and partnered with Keyshawn Johnson to open Reign Restaurant. Reign's critical acclaim prompted G. to open his signature restaurant, G. Garvin's, where he continued to cater and host high profile dinners for such clients such as former President Bill Clinton, Halle Berry, and the former Prime Minister of Israel.

Chef Garvin continued to make a name for himself, as he is now in the homes of millions for 7 seasons of TV One's Turn Up the Heat with G. Garvin (airing in the US and Brazil). His increasing popularity earned this talented artist a second series on the same network entitled G. Garvin: The Road Tour. Eventually, Food Network's Cooking Channel tapped him to host the series, Road Trip with G. Garvin, which has now aired for 3 seasons. G. is also filming Underground Barbecue Challenge for Travel Channel, and that show is currently slated to air in summer 2014. G. also frequently appears on the various morning shows.

  1. is also a notable author. His first cookbook, Turn Up the Heat with G. Garvin, debuted in October 2006. Its widespread success quickly prompted a second printing and won an American Literacy Award and a nomination for a NAACP Image Award. The book was also chosen as a participant in the 2006 Library of Congress National Book Festival. G.'s highly anticipated sophomore effort, Make it Super Simple with G. Garvin, a collection of recipes for simple, healthy, and delectable dishes, was released in February 2008. A third cookbook, Dining In, released in October 2008, features all new, fine-dining recipes that will provide even the most inexperienced cooks with recipes and guidance to create the most impressive gourmet meals at home. G. is currently writing his fourth book, a seminal personal wellspring of modern southern cuisine.

  2. has mastered offering a one-size-fits-all approach to cooking with sophistication and simplicity, proving that even the most basic cooking palate can create flavorful dishes. He has developed recipes for such clients as Kraft Foods, Tyson Foods, SE Mills, and Coca-Cola.

  3. recently opened the first location of his upscale-casual Low Country Restaurant, which aims to create a new southern style restaurant chain that appeals to a broad demographic.

G.'s impressive resume and philanthropic efforts have warranted such accolades as the 2007 Man of the Year award by Women Moving Forward in Business and Third Best TV Chef by Southwest Airlines Spirit Magazine in 2006 (behind Jacques Pepin and Emeril Lagasse.)

Through his One Bite At Time Foundation, G. has launched his culinary boot camp, which is geared towards teaching kids aged 16-19 all aspects of the restaurant industry, from culinary skills to restaurant front of house hospitality management and operational skills. Through this seven day sleep over camp, G. expects to change lives and introduce kids to a new career choice, culinary arts. Through G.'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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