Glenn Hanbury fell in love with hospitality one plate and one pour at a time. It wasn’t one single cocktail that did it—though there have been plenty—but the joy of a packed dining room, the rhythm of service, and the chance to build something lasting with a great team. After a brief and forgettable stint in more “conventional” roles, Glenn found his home in restaurants and never looked back.

He’s worn a lot of hats over the years—busser, bartender, bar manager, assistant GM, GM, beverage director—and along the way has opened restaurants, built beverage programs from scratch, and hosted more than a few VIPs, ambassadors, and media types. He donned his first Management "hat" at José Andrés' Jaleo. Then at Tiger Fork, he dove headfirst into the world of Chinese medicinal cocktails and modern Hong Kong cooking. At Philippe Chow, he helped launch a waterfront iconic NY brand from the ground up. Most recently at Duke’s Grocery, he’s been leading operations and the beverage program while quietly making some of the best cocktails in Dupont.

Glenn’s style is part systems, part instinct, and all heart. He believes good hospitality starts behind the scenes—with sharp training, a stocked bar, and a crew that knows they’re supported. He’s happiest when a new server nails their first big night or when someone who started on the floor moves into management (he’s helped more than a few get there).

If he had a motto, it might be: show up, taste often, and make sure there’s something worth staying for. Glenn is proud to keep showing up for this wild, beautiful industry—one shift, one bottle, one team at a time.