Christy Tania

Internationally recognized pastry chef Christy Tania has built a remarkable culinary career with a unique blend of business acumen and creative passion. Born in Indonesia and raised in Singapore, Christy’s journey took an unexpected turn when she transitioned from being IBM’s youngest female Project Manager to pursuing her culinary dreams full-time. Initially balancing a corporate career with a side baking business, she eventually made the bold decision to dive headfirst into the culinary world after her passion for pastry began to outshine her corporate success. Christy’s culinary training brought her to the prestigious École Nationale Supérieure de Pâtisserie in France, an institution co-founded by the iconic three-star Michelin chef Alain Ducasse. While in France, she honed her skills working at the Ritz Hotel’s 2 Michelin-starred restaurant, L’Espadon in Paris, before relocating to Melbourne to be with her partner. In 2013, Christy became the head chef at Om Nom Dessert Bar in Melbourne’s Adelphi Hotel, where her innovative dessert creations earned the restaurant a Chef’s Hat and led to several guest appearances on MasterChef Australia with her famously challenging pressure tests. After three successful years at Om Nom, she moved on to become Executive Pastry Chef at the Langham Hotel before launching her own venture, Glacé Dessert Artisanal, in Melbourne’s Windsor in 2017. Glacé’s philosophy marries classic French pastry techniques with modern culinary trends, offering a stunning selection of handcrafted cakes, petit fours, and artisanal ice creams. Christy and her husband, chef Luke Johnson, run the business together, balancing the demands of both retail and wholesale divisions while raising their young son, Ben. Christy recently joined the ranks of Dessert Masters, embracing the opportunity to get back into the kitchen after spending precious time at home with her son. Now, she’s ready to push her creative boundaries while proving that being a busy working mum is no barrier to achieving culinary excellence. With Glacé expanding, a rebrand underway, and a series of masterclasses and a debut cookbook in the works, Christy’s future is as bright as ever. Known for her outside-the-box thinking and dedication to innovation, she is set to make her mark on every project she touches.