Executive Chef Glen Barratt

Glen’s love for creating tasty food in the kitchen started as a young child making biscuits and cakes at home. Looking for more of a challenge, he started cooking meals for family, taking an interest in French cuisine as well as growing fresh herbs to flavour his creations. During this time an understanding of companion planting and organic techniques developed, growing healthy plants with optimum results.

Wanting to pursue his hobby as a career, Glen did work experience in the kitchen at Michael’s Riverside Restaurant during his school holidays where he was offered an apprenticeship. He completed his time as an apprentice at Michael’s, leaving to experience the kitchens within the newly opened Treasury Casino.

Looking for more intimacy with the food leaving the kitchen, Glen joined Matt Golinski at Chevaliers Restaurant in Milton, realising similarities in their approach to food whilst sharing a house together at Red Hill and time at college.

After Matt left for Ricky Ricardo’s at Noosa, Glen opened The Zen Bar before working three years with Russell Armstrong at Tables of Toowong, where the decision to stay and have a family with his high school sweetheart ruled over travelling abroad. After Russell sold Tables, Glen worked in some of Brisbane’s top restaurants – Aqua Linea, Armstrong’s at The Inchcolm, Walkabout Creek Restaurant, The Gap Tavern – which gave Glen time to spend with family, Two Small Rooms and, most recently, five years as Head Chef at Restaurant II. Glen also manages to find the time to encourage people to try new cuisines, running Classes and Demos in various locations around Brisbane and interstate.

A keen supporter of farmers’ markets, local produce and permaculture, living in the Samford Valley with his wife and five children has further invigorated his passion with an ever-growing organic garden. Glen is a contributor to 612 ABC radio, with Sunday lunch creations inspired by his own produce.

With over two decades of experience in some of Brisbane’s most iconic restaurants, we are excited to have him at Wild Canary.

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