Glenn Viel

The dream on the plate

Originally from Brittany, Glenn Viel has been in charge of the kitchen at the prestigious Oustau de Baumanière establishment since 2015, proudly boasting 3 stars in the MICHELIN guide.

The chef's cuisine honors the Bouches-du-Rhône terroir while adding a touch of innovation for a surprising result! Glenn Viel invented a unique seasoning system by concentrating ingredients called “seasoning stones”, it is this originality that has made the chef famous. Then, the selection is not only made on the plate at Oustau de Baumanière, the chef called on local artisans for his tables: tableware created by Cécile Cayrol ceramist in Arles, blown glass creations by Alban Gaillard, Daniel Benibghi for the wicker baskets… Everything has been thought of so that the experience is unique and authentic.

You must try to be yourself, follow your path without deviating, without imitating others. I didn't invent anything but I'm trying to create my own story and find who I am. And that's the real difficulty, it can take you your whole life to know who you are. I still have to dig.

Glenn Viel

It was at the age of 28 that Glenn Viel's career took a turning point, when he obtained his first MICHELIN star.

in the gourmet restaurant Peron in Marseille, then his second star with the K2 Altitude, formerly Kilimanjaro in Courchevel, with Nicolas Sale. The chef does not stop there, his desire to innovate and explore new horizons led him to take the reins of the legendary establishment L'Oustau de Baumanière in 2015 where he developed new culinary techniques, particularly with of innovative seasonings and its famous wooden tomato dryer. His creativity and imagination were rewarded in 2020 when he obtained his third star in the MICHELIN guide, at just 40 years old, he became the youngest 3-star chef in France!