Pastry chef
Pastry Chef
Pastry Chef, Owner of Glacé, Melbourne, & Brand Ambassador Les vergers Boiron
At just 32, Christy Tania’s impressive career has taken her from Indonesia to Melbourne, by way of Singapore and France.
After studying at the University of Singapore and a career at IBM, she decided to pursue her passion for pastry-making.
She studied at the ENSP in Paris under the tutelage of Michelin-starred chef Alain Ducasse, then honed her skills at the Ritz Hotel.
Back in Singapore, she worked alongside three-star chef Guy Savoy before moving to Melbourne.
In Melbourne, Christy Tania became the Chef at Om Nom, a gourmet dessert restaurant at the Adelphi Hotel, and Executive Pastry Chef at the Langham Hotel.
In 2017, she opened her own establishment, Glacé, in Windsor, a venue inspired by her father’s passion for the Beatles.
Glacé offers an impressive selection of desserts, including the famous Pavlova, and stands out for its unique decor and innovative creations.
In 2017, she opened her own establishment, Glacé, in Windsor, a venue inspired by her father’s passion for the Beatles.
Glacé offers an impressive selection of desserts, including the famous Pavlova, and stands out for its unique decor and innovative creations.
Together with her associate and partner, Christy Tania continues to develop Glacé, and plans to open new boutiques in Australia and internationally, including in her native Bali.
She is also actively committed to training other chefs, sharing her expertise and love of patisserie with the next generation.
Christy Tania embraces excellence and passion in her work, striving to get it right the first time, yet encouraging perseverance and continuous improvement.
She believes in creating desserts with character, featuring fruits and a variety of textures, as well as promoting consistency and flexibility, as embodied by the products of Les vergers Boiron, for which she is an ambassador.
Glacé
1A Peel Street, Windsor
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