The Glasshouse head chef Ashley Wells has had a passion for cooking since a young age regularly using his family to test new dishes and flavour combinations on. Hailing from Kent, he has spent much of his chef career in Australia. His experience in Australia along with the travel opportunities around Asia have given Ashley an in depth knowledge of Asian and modern Australian cuisine, which matched with his classic European training creates a well-rounded knowledge suited to the multinational flavours of The Glasshouse.
Having completed his Chef apprenticeship at the Spa Hotel Royal, Tunbridge Wells he gained experience at various hotels and resorts within Australia and the UK including The InterContinental Hotel Sydney (during the Sydney 2000 Olympic Games); Hayman Island Resort on the Great Barrier Reef; The Sydney Harbour Marriott; Le Meridian and the McDonald hotel groups UK before taking up the position of Head Chef at The Glasshouse where he uses his international experience to add a cosmopolitan element to the food offering.
Leading a team of 20 chefs, Ashley utilises their individual skills to enhance the eclectic array of dishes on offer at The Glasshouse. He sources ingredients from sustainable local suppliers and utilises produce from The Grove’s Walled Garden, which delights guests at breakfast, lunch and dinner.