The pair will open French fine-dining restaurant The Pompadour by Galvin and Galvin Brasserie de Luxe styled on a Parisian brasserie when the hotel is reopened in the summer.
The US-based hotelier is currently in the final stages of a £24m restoration and upgrade programme of the famous Princes Street establishment which is known locally as 'the Caley'.
Scottish ingredients
Although it will be the first time the Galvin brothers have operated a restaurant in Scotland it is just the latest joint project between the chefs and Hilton Worldwide. They currently run the Michelin-starred Galvin at Windows on the top floor of the London Hilton on Park Lane.
“It has been our ambition for some time to open a restaurant in Scotland, so to be able to open two distinct restaurants as part of our great partnership with Hilton Worldwide, is a truly unique opportunity," Chris Galvin said. "The Caledonian, a Waldorf Astoria Hotel is set to become a superb luxury addition to Edinburgh, and we want to showcase the very best of both Scottish ingredients and talent to make The Pompadour by Galvin and Galvin Brasserie de Luxe destination restaurants that appeal to locals and visitors to Edinburgh."
In London the brothers also run Demoiselle by Galvin which opened at Harrods earlier this year, Galvin la Chapelle and Café au Vin in Spitalfields and Bistrot de Luxe on Baker Street.
Luxury
The Pompadour by Galvin will be inspired by glamorous traditional dining rooms and will offer French cuisine with locally-sourced ingredients and seasonally-inspired menus alongside a bespoke wine list. Diners will also be able to enjoy aperitifs and cocktails at the cocktail bar at the restaurant which overlooks Edinburgh Castle.
In contrast Brasserie de Luxe, on the ground floor of the hotel with direct street access, will resemble a Parisian brasserie and is designed to be a restaurant and meeting place. The interior will feature a large circular bar and diners will be offered brasserie classics including prix fixe menus and a full wine and beer offering.
Chefs and hotels
Earlier this week BigHospitality reported from the Boutique Hotel Summit producing a short podcast on a discussion at the event on the growing relationship between hoteliers and celebrity chefs.
James Glover, vice president, food and beverage, Europe at Hilton Worldwide, said: “It is a great honour to have attracted the Galvin brothers to The Caledonian, a Waldorf Astoria Hotel. Their passion and culinary brilliance perfectly complements the sophistication of Waldorf Astoria and their presence will be a gastronomic attraction for the city. Our aim is to showcase the very best talent at our luxury hotel openings across Europe, with the likes of Heinz Beck, Pierre Gagnaire, Simone Zanoni and the Galvins amongst our most high profile chefs.”
Earlier this year Hilton Worldwide launched an external version of a website that partners approved restaurant concepts with hotels in its pipeline.
The Waldorf Astoria brand features luxury hotels in 24 destinations around the world; there are 13 more in development and each one is designed to continue the legacy of the Waldorf Astoria New York.