Glen Ballis was born in Melbourne, Australia where he received his culinary education at the local college. He started in the restaurant business some 25 years ago including running his own restaurant for two years in Northern Australia. Glen broadened his culinary expertise in Thailand with Banyan Tree Hotels and Shangri-la Hotels with stints in Shanghai, Malaysia and Indonesia. He also supervised all restaurants at Harrods, London’s, and some would claim the world’s, premier department store.

Glen describes his menu as fresh, light, with new smells, tastes and textures and unusual combinations from different cuisines. He believes that a chef’s experience plays a crucial role and he travels twice a year to get acquainted with new dishes and to bring new ideas back to Russia. According to Glen a good chef works with enthusiasm and is always ready to learn and grow. A chef's work must be creative and he needs to able to pass the enthusiasm on to his team.