Born and raised in Jersey, Glenn has always had a passion for food and cooking.
At 16, he joined the Academy of Culinary Arts at Highlands College and worked for the Royal Yacht Hotel in Cafe Zephyr. He completed his diplomas at Highlands College and received a Medal of Excellence from City and Guilds. At 19, he won the Channel Islands Young Chef of the Year in 2011.
He then went to work at the Michelin Starred Ocean Restaurant at the Atlantic Hotel and spent a few years there under Mark Jordan before moving to the 3-times-winner of the World's 50 Best Restaurants, Noma in Copenhagen. After Noma, Glenn worked for Tom Kerridge at The Hand and Flowers before moving back to Jersey and taking charge of the pastry section at The Atlantic Hotel.
In 2016, Glenn moved to France to work for the renowned chocolate company, Valrhona, at their school based in Versailles. After 2.5 years and a promotion from assistant to teacher, Glenn was offered the position of Valrhona Pastry Chef for the Middle East, India and Africa, based in Dubai.
Covering 23 countries, he was responsible for sharing the Valrhona know how and coordinating the pastry activity across the zone. He conducted many master classes, demo's and consultancies during his time at Valrhona and built a large network of colleagues and friends, to which he still holds close ties.
After nearly 4 years in the Middle East, Glenn decided it was time to move back home and start Ganache Jersey.
Away from Ganache Jersey, Glenn continues to consult and actively shares his knowledge internationally in demos and masterclasses.
Channel Islands Young Chef of the Year Winner 2011
City and Guilds Medal of Excellence 2012
Rising Star Award Craft Guild of Chefs
Originating from a small French town in the Rhone Alps, Constance has grown up with French gastronomy and developed a real passion for pâtisserie and chocolate.
After completing CAP and Bac Professional in boulangerie and pâtisserie, Constance moved to the heart of Lyon and spent 4 years working for the renowned chocolatier, Bernachon. It was here she developed her love of the trade, using traditional methods to make all types of confectionary from raw ingredients.
Constance then moved to Paris, the epicenter of pâtisserie. She worked 4 years for Le Pâtisserie Cyril Lignac and worked in all aspects of pâtisserie, chocolate and bakery. Her last post being in charge of the dough for making the vienoisseries, brioches and galettes.
She continued her experience working backstage for Le Meilleur Pâtissier on M6 tv, working closely with Mercotte, Cyril Lignac and other celebrity guest chefs.
Her time in Paris included stints working for Christophe Michalak, Sous Chef for Julien Duboue at B.O.L.O.U.M, Mamiche and at the Park Hyatt.
In 2019, she moved to Dubai to work for the pastry department of Classic Fine Foods UAE. After 3 years in Dubai and learning the in and outs of distribution, she moved to Jersey with Glenn to open Ganache Jersey.
Please note: All products made with nuts or on machinery where nuts are present.