Glynn ‘Tim’ Franklin’s journey in the culinary world began in 1984, when he joined the opening team for Malliouhana at the tender age of 17. His passion for pastry was ignited by his grandmother’s baking, sparking a fascination that would shape his career. Immersed in the culinary scene at Malliouhana, Tim had the privilege of learning from numerous esteemed French pastry chefs, laying the groundwork for his expertise. Starting as an apprentice in pastry, Tim’s dedication and talent soon became evident. In 1986, he embarked on a transformative journey to France for training, and he repeated annually until 2001. It was in Michel Rostang’s restaurant, nestled in the heart of France, where Tim honed his craft to perfection. Today, Tim stands as a testament to his enduring dedication and skill, proudly serving as the Head Pastry Chef at Malliouhana.