Born on the south island of New Zealand and raised in Australia and New Zealand, Glen has had the privilege of being surrounded by some of the best produce in both countries. Glen’s love of cooking commenced at an early age. Growing up near award winning restaurants and hotels ignited his interest in food. Throughout Glen’s career he has always had a passion for creating a unique experience by using his artistic flair to provide a dining experience that captures all senses.
Glen started his apprenticeship with the award winning Regent 5 star hotel in Auckland where he became Apprentice of the Year, winning competitions in New Zealand and Australia while working under Head Chef Michael James. However, his technical training began at Regency Institute, Adelaide after his parents migrated to Australia. During his studies, Glen continued to hone his skills – winning several gold medals at culinary cooking competitions.
In 1997 after completing his apprenticeship, Glen moved to London for 3 years to further his career as a chef. During his time in London Glen, in 1999 at the age of 22, became Sous-Chef at the prestigious Home House private club, Marble Arch cooking for clientele in the music industry and the media.
On moving back to Australia in 2000 Glen took on the position of Sous-Chef at Citrus Restaurant Adelaide and, in 2002, owner Eugenio Maiale handed over the reigns of the kitchen and Glen was promoted to Head Chef. In December 2003 Glen took control of the kitchen at Auge Restaurante and soon brought the awards of Best Italian Restaurant and Best Restaurant of the Year South Australia 2005/06 and 2006/07, using his contemporary style of Italian cooking, constantly pushing the boundaries of modern Italian cuisine.
Upon leaving Auge Restaurante, Glen started up his own catering company Dine Fine Dining & Catering to bring a unique dining experience to you and your guests. Using the freshest produce and elegant presentation, Glen constantly strives to create seasonal dishes that will continue to delight.