Glynn ‘Tim’ Franklin is Head Pastry Chef at Malliouhana, a position that is a testament to his enduring dedication and skill.

Franklin’s journey into the culinary world began in 1984 at the tender of age of 17 when he joined Malliouhana. 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, Franklin had the privilege of learning from numerous esteemed French pastry chefs, laying the groundwork for his expertise.

Starting as an apprentice in pastry, Franklin’s dedication and talent soon became evident. In 1986, he embarked on a transformative journey to France, which he repeated annually until 2001. It was in Michel Rostang’s restaurant, nestled in the heart of France, where Franklin honed his craft to perfection.

Franklin returned to Malliouhana when the resort re-opened in 2014.