"I knew it wouldn’t be sports!" says award winning chef G. Garvin of the decision he made about his career path before he reached his teenage years. Of course we all know and love him because of his wildly popular show "Turn Up The Heat with G. Garvin" now gearing up for its fifth season on TV One, but know that there is more to the man and his plans beyond what we see on TV.

"There are no limits to what you can get, but you have to forge it for yourself." - G. Garvin

Most 13 yr olds are concerned with getting that new bike, or if they are really thinking ahead, maybe they are pondering what high school will bring along. But not G. Garvin. By the age of 13, Garvin had enough of football and was already working as a dishwasher at the Vining’s Inn in Atlanta. It was there that he began to soak up the knowledge of the inner workings of a four star restaurant. Two short years later at only 15 he was hired as the youngest cook in all of Atlanta (and probably the country) at the Ritz Carlton. At 18 he headed to California to open another Ritz Carlton helmed restaurant, and by 20 he took off overseas to learn the culinary game from some of the very best in the world. Working as an apprentice to the reknown Jean Pierre Maharebacha, Garvin says he learned that "the french way was the next way". Upon returning to Atlanta after two years overseas, Garvin became sous chef of the popular Italian eatery Veni, Vidi, Vici. Following a series of other high profile gigs, Garvin found himself independently catering events for everyone from Hollywood’s elite to President Clinton.

Unbeknownest to many, Garvin had worked on a pilot for the Food Network that fell through. So In 2004, when plans were being made to do a DVD series and TV One became interested, Garvin simply reworked the failed pilot he did for the Food Network and "Turn Up The Heat with G.Garvin" was born. Powered by his charisma and enthusiasm, "Super Simple" recipes, and not to mention the fact that sisters flock to see a brother work his way around the kitchen, the show took off immediately.

The success of the show has opened up countless doors for Garvin who to date has released three bestselling cookbooks, including the most recent, G. Garvin Dining In and in 2009 will author a memoir entitled "The Making of A Chef". When you add the fact that Garvin also has a line of spices called "G. Garvin Spices", a brand of cookingware, various other TV projects, and culinary boot camps opening in major markets across the country, it’s clear to see that the brother’s world domination plan is taking shape quite nicely.

 

Bonus Fact : If you ever hear of G. Garvin in Chi City, you’ll probably catch him at one of his two favorite restaurants Blackbird or Japonais.

For more information log onto www.chefgarvin.com

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