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Jonny Glass - Rendered on: 26/05/2018 13:06:23

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Job Role

Head Chef

Organisation

Dinner by Heston

Biography

Born in Buckinghamshire, Head Chef Jonny Glass’ first foray into the world of cheffing began with a job washing up in a local pub when he left school. Not only was this to prove his first experience of a professional kitchen, but also where he progressed into cooking himself and onto the first stage of his career in hospitality.

After 3 years and eager to learn more and expand into dedicated restaurants, he moved to Cornwall as a Commis Chef to work and train under Rick Stein at The Seafood Restaurant in Padstow. It was here he gained in knowledge, skills and craft and was introduced to the formal hierarchy of the kitchen brigade, progressing to Chef de Partie.

By then just 22, he accepted a position at the one Michelin starred restaurant at The Bath Priory in Somerset under Chef Chris Horridge. The experience of working at Michelin level truly resonated with Jonny and he discovered a natural affinity with its precision and attention to detail.

Moving to London in the autumn 2008, he purchased Heston Blumenthal’s newly released, The Fat Duck Cookbook and was captivated by the detail in the research and development work. He applied immediately to work as a stagiaire at The Fat Duck in Bray and joined the team for two months experience in 2009. He was hooked, kept in touch with the team there and when the position of Chef de Partie became available in 2010, he jumped at the chance and began work in September.

His passion, work ethic and attention to detail caught the eye of the then Executive Chef of The Fat Duck Group, Ashley Palmer Watts who was about to open Dinner by Heston Blumenthal in January 2011 in London.

Jonny joined the opening team as Junior Sous Chef and has progressed through the ranks and promoted in 2015 to his current position as Head Chef.