An Australian national, Chef Lucas Glanville began his career 26 years ago following formal culinary training at Slough College in the United Kingdom. After a classical upbringing at Mayfair’s 'Le Gavroche', Chef Glanville ventured back to Melbourne to run the kitchen at Browns restaurant, which, after two years under his guidance, won the coveted award - Best Restaurant in Australia. Chef Glanville moved to Asia in 2002, heading the multi award-winning restaurant mezza9 at Grand Hyatt Singapore as the executive sous chef.

In 2005, Chef Glanville joined Grand Hyatt Erawan Bangkok as executive chef, where he was instrumental in creating the culinary concepts at the hotel’s latest Tony Chi-designed projects. He then returned to Grand Hyatt Singapore, showcasing his expertise at the launch of the hotel’s ultimate events experience – The Gallery, a first-of-its-kind concept in Singapore.