Lucas Glanville is the Director of Culinary Operations for Grand Hyatt Singapore and all other Hyatt properties in South East Asia. He has been posted to Singapore since 2010.
An Australian national, Chef Lucas received his formal culinary training at Slough College in the UK. After a classical upbringing at Mayfair’s “Le Gavroche”, Lucas ventured back to Melbourne to run the kitchen at “Browns” restaurant, which, after two years under his guidance, won the coveted “Best Restaurant in Australia Award”. After spending some time at “The Point” on Albert Park Lake and the uber-chic city restaurant “The Republic”, Lucas moved to Asia in 2002, heading the multi-award-winning restaurant mezza9 at Grand Hyatt Singapore as the Executive Sous Chef.
He then joined Grand Hyatt Erawan Bangkok in 2005 as Executive Chef, where he was instrumental in creating the culinary concepts at the hotel’s latest Tony Chi-designed projects, including Tables, a classic European tableside cooking restaurant, The Campus Events space, offering a twist on nostalgic university life, and The Residence, a multi-functional events venue.
In 2012, Grand Hyatt Singapore’s first ever sustainable seafood menu at mezza9 was championed by Lucas, as part of the hotel’s commitment to the Food. Thoughtfully Sourced, Carefully Served philosophy. The hotel is totally committed to only serving certified sustainable seafood.
A member of the Culinary Specialists, whose members are recognized for their expertise, Lucas is often consulted on various culinary projects around the region and is vital in developing key new culinary concepts at Grand Hyatt Singapore such as the theatre show kitchen on the second floor event space, and integrated show kitchens and loft kitchens on the newly renovated residential event space on the third floor.
“It has been a dynamic experience being part of Grand Hyatt Singapore, leading a team of multicultural culinary associates and living the Hyatt values to showcase and provide authentic hospitality.”