Beginning his culinary career back in Brisbane, Australia, in the mid-eighties, Glen Roberts, or “Chef Glen” by that time, now boasts a widely travelled and experienced career. After brief stints in London and New Zealand, he came back to Australia where he developed his skills and was elevated to the position of 2nd in Charge to Executive Chef for the 10 food outlets and multi banquet facilities of Hyatt Regency Coolum in Queensland. Moving on from there to the position of Senior Executive Sous Chef at the prolific Park Hyatt in Canberra where he had the honor in 2002 to serve HRH Queen Elizabeth with Prince Edward, Earl of Wessex. Next, he then flew on to UAE Dubai to open the new sophisticated conference hotel Grand Hyatt Dubai.
His first Executive Chef position was celebrated in Thailand in 2003 at the Sheraton Grand Laguna Phuket. After 2 years, his journey started again to Malaysia where at the Shangri-La’s Rasa Ria Resort, Dalit Bay Golf & Country Club Sabah, he was the key driver in the collaboration to produce the Taste of Borneo cookbook based on 5 star cuisines using local products in Sabah.
In 2010 he was selected to be part of the pre-opening and opening team during the comprehensive renovation of Shangri-La’s Rasa Sentosa Resort in Singapore. After the successful opening in January 2011, Glen continued to drive the success of the resort until 2013 when he was announced as the Executive Chef of the Shangri-la Fijian Resort and Spa, soon after beginning his new adventure Glen took over the management of the entire culinary division. In 2014 Glen was appointed to the position of Director of Food and Beverage at the Shangri-La’s Fijian Resort & Spa and this was his last position before joining InterContinental Hua Hin Resort.
“I am excited to arrive at this time of setting up so many new projects. The new beachfront Club InterContinental will be stunning while the new Roof Top bar overlooking the skyline of the Gulf of Siam is expecting to be Hua Hin’s new vibrant hang-out. The highlight this yearend will be the hotel’s new BluPort Wing with 40 guest rooms, an all-day dining restaurant, cutting-edge meeting rooms and a Ballroom,” said Glen.
His position will also focus on lifting guest’s dining experience to the highest international standards, while upholding the high level of service, food quality and authentic cooking that the InterContinental Hua Hin has become renowned for. He will also manage kitchen efficiency and oversee operations of banquets, meetings and events served by a dedicated, creative and experienced team.