HOW IT ALL BEGAN

ABOUT OUR FOUNDER

As a young boy, Glen’s parents joked about quitting their jobs and opening an ice cream shop. To the young brain of this imaginative child… this was no Joke, and soon lead Glen to follow this dreams of making a better world through ice cream.

Glen was already an established chef in Boston, MA before graduating top of his class and bestowed with the honor of Best Savory Chef from New England Culinary Institute. He continued his studies at two star Michelin restaurants in France and Switzerland.

Glen’s first introduction to food sourcing/growing came by toiling early mornings at an organic farm that supplied the same high end restaurants he worked at by night. During his stay in Tuscany, Glen had the opportunity to participate in a small share cropping community which opened his eyes and changed his view of the meaning of success. He realized that success can only measured by the amount of one’s happiness versus the amount of one’s material wealth. When offered his dream job as Executive Sous Chef at Fenway Park, Glen turned it down and moved to Maui in pursuit of this new found knowledge.

After months of living out of a VW bus and selling coconuts, Glen found a home on scenic Hana Highway and established a coconut stand which has since been voted best vegan organic ice cream stand in the world by Condé Nast Traveler Magazine readers. He also began a community farm with a WWOOFing program which provides a learning environment for agriculturalists and horticulturalists to learn and grow.

Glen continues to visit Asia, South America, Mexico and Europe and contribute to the global community. He shares his knowledge about various sustainability models and organic farming techniques as well as a continued personal journey of Spiritual Wisdom as to integrate these ancient teachings into his world of ice cream that he endeavors to share with the World.