Brandon Dehan

The young dessert prodigy

Brandon Dehan has been working at Oustau de Baumanière since 2016 as head of the sweet section.

The culinary complementarity and the passion that unites him and Glenn Viel allowed them to win together the third star in the MICHELIN guide in 2020. Brandon Dehan has a career that could not be more brilliant, he has been the subject of prestigious distinctions and this very young ! In 2019 he was named Young Pastry Chef of the Year by Gault & Millau, in 2020 he was named “Chef of the Year” by his peers and won the “Le Chef” trophy during the 34th edition.

For a long time, people thought it was Glenn who made the desserts because there was so much consistency between his dishes and my creations. There are no breaks in our menu, that's why it works so well

Brandon Dehan

Pastry chef at Oustau de Baumanière

Originally from Picardy, Brandon Dehan first chose to learn cooking to have a different vision of the environment before turning to his real passion: baking.

He began his apprenticeship at the age of 14, at L'Auberge du Jeu de Paume in Chantilly alongside Ophélie Barès. At the age of 19, he held his first position as pastry chef in Christian Têtedoie's establishment in Lyon, then at L'Auberge des Glazicks, which allowed him to acquire solid experience and develop his art!

Brandon Dehan has been working at Oustau de Baumanière since 2016 as head of the sweet section.

Chef's word

Originally from Picardy, Brandon Dehan first chose to learn cooking to have a different vision of the environment before turning to his real passion: baking.

The kitchen jackets of our muses

The Muse selection