Glen is currently the Executive Head Chef of the Marriot Hanbury Manor Hotel and Country Club. Glen started his career in country house hotels and has worked in many prestigious establishments including the Gleneagles Hotel, Hotel George V, Le Meridien Hotel and the Savoy.

Over the past few weeks Glen has worked once again with the Savoy Hotel as team captain helping them to perfect their dishes for the Parade des Chefs . This has given him the opportunity to renew friendships.

This has reminded him of the two years that he has spent at the Savoy as Anton Eddelman's Head Chef, striving every day to reach "the ultimate" consistently which is the Savoy's goal during their "cook offs". Glen considers taking part and being involved with the Savoy at Hotelympia as an experience not to be missed!

Glen is proud to have worked with such influential chefs in the industry as Alan Hill, David Chambers, Georg Heise and, of course, Anton Eddelman. Many of these chefs have worked with Anton Mosimann. Glen has adopted Anton's philosophy of quality ingredients, flavours and simplicity and instils this ethos into his team.

Glen is renowned in the competition world and has been awarded many culinary accolades including two gold medals at the Telford Food Festival and 1st place at the Cookery and Food Association Centenary Scholarship.