Foxcroft Restaurant, Constantia
Foxcroft 2017 print Claire Gunn (17).jpg

Chef Bio

 

 

 

 

CHEF BIO

At Foxcroft, we aim to cook with the same intensity and thoughtfulness as fine dining but in a more casual and approachable format. As a cook, deliciousness must come first and anything not actively contributing to that must be removed.
— Glen Foxcroft WIlliams
 
GLEN FOXCROFT WILLIAMS  Chef Proprietor Longstanding pastry chef of La Colombe, Glen began his career as a trainee chef at the former Opal Lounge in 2009 while studying part time. Here he discovered an unexpected passion for pastry and soon had his eyes set on working at La Colombe.  By December 2010 he had begun his tenure at La Colombe under then pastry chef, Ingrid Betton. In spring of 2011, at 21 years of age he was promoted to Pastry Chef at La Colombe. 2012 saw him compete for Pastry Chef of the year, conceding the title, but taking home the Rising Star Award for emerging talent. It was around this time that the first vague idea of “Foxcroft” as a restaurant concept was born.  The name, being a family name, alluding to a sense of heritage.

GLEN FOXCROFT WILLIAMS 

Chef Proprietor

Longstanding pastry chef of La Colombe, Glen began his career as a trainee chef at the former Opal Lounge in 2009 while studying part time. Here he discovered an unexpected passion for pastry and soon had his eyes set on working at La Colombe. 

By December 2010 he had begun his tenure at La Colombe under then pastry chef, Ingrid Betton. In spring of 2011, at 21 years of age he was promoted to Pastry Chef at La Colombe.

2012 saw him compete for Pastry Chef of the year, conceding the title, but taking home the Rising Star Award for emerging talent.

It was around this time that the first vague idea of “Foxcroft” as a restaurant concept was born. 

The name, being a family name, alluding to a sense of heritage.

 

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