G. Garvin

Chef Gerry Garvin, known as G. Garvin, is an acclaimed chef, cookbook author, television host, and philanthropist. His culinary journey began in Atlanta, Georgia, where he started as the youngest line cook at the Ritz Carlton Downtown. His talent quickly led him to Palm Springs, California, to open the Ritz Carlton-Rancho Mirage under Chef Jean Pierre Dubray.

Garvin’s career took off in Los Angeles, where he served as the dining room Sous Chef at Noa Noa, then moved to the Four Seasons, Beverly Hills, and eventually became the Executive Chef of Morton’s and Kass Bah. Returning to Atlanta, he worked with the Buckhead Life Group before partnering with Keyshawn Johnson to open Reign Restaurant in Los Angeles. Garvin then launched his signature restaurant, G. Garvin’s, catering to high-profile clients such as Former President Bill Clinton and Halle Berry.

Garvin is also a successful author. His first cookbook, "Turn Up the Heat with G. Garvin," was released in 2006. This book earned an American Literacy Award and an NAACP Image Award nomination and was featured in the 2006 Library of Congress National Book Festival. He followed this with "Make it Super Simple with G. Garvin" in 2008 and "Dining In" later that same year, offering accessible yet sophisticated recipes.

His television career includes the hit show "Turn Up the Heat with G. Garvin" on TV One Network, aired for seven seasons in the US and Brazil. He also hosted "G. Garvin: The Road Tour" and the Cooking Channel's "Road Trip with G. Garvin." Beyond television, Garvin has expanded his brand with ventures such as Low Country Restaurant at Atlanta-Hartsfield International Airport, Garvin’s Spices, and a line of gourmet products. He also consults for restaurants, developing recipes and overseeing operations.

Chef Garvin’s philanthropic efforts include the G. Garvin Foundation, with its primary program, the G. Garvin Culinary Boot Camp. This initiative introduces young adults to the culinary arts, breaking down diversity barriers in the industry, but also in society as a whole, where chefs of color are often categorized by race than profession. Garvin's contributions have earned him accolades, such as the 2007 Man of the Year award from Women Moving Forward in Business and recognition as the Third-Best TV Chef by Southwest Airlines Spirit Magazine in 2006.