GARRETT KEOWN

Garrett started his career at 17, working under Chef Michael Caines learning the basics and disciplines of fine dining. He then travelled and honed my skills at the Bell Inn in Horndon-on-the-Hill where he won the ‘Chaine des Rotisserie Young Chef’ of the year competition and was a finalist in both the YCOTY and ‘San Pellegrino chef of the year’.

He started his first head chef position at 27, overseeing all the culinary operations at Tate Britain with the focus being on the fine dining restaurant-The Rex Whistler.

Following this he was Chef de Cuisine at Harrods overseeing the Georgian & Galvin’s restaurants. Garrett was then promoted to Senior Head Chef, looking after all the restaurant culinary operations within Harrods and he’s now the Research and Development chef, overseeing all new openings and menu changes within their portfolio both domestically and internationally.