The Unique Expertise of Glenn Viel, Three-Michelin-Starred Chef
Originally from Brittany, Glenn Viel has been at the helm of the kitchen at the prestigious establishment l’Oustau de Baumanière since 2015, proudly boasting 3 MICHELIN stars. The chef's cuisine pays homage to the terroir of Bouches-du-Rhône while adding a touch of innovation for a surprising result! Glenn Viel invented a unique seasoning system by concentrating ingredients called "seasoning pebbles"; it is this originality that has made the chef famous. Furthermore, the selection at Oustau de Baumanière is not limited to the plate; the chef has called upon local artisans for his tables: tableware created by Cécile Cayrol, a ceramist in Arles, blown glass creations signed by Alban Gaillard, Daniel Benibghi for the wicker baskets… Everything has been carefully considered to ensure that the experience is unique and authentic.
From Marseille to Baumanière: The Ascent of an Exceptional Chef
It was at the age of 28 that Glenn Viel's career took a turn when he earned his first MICHELIN star at the gastronomic restaurant Peron in Marseille, then his second star with K2 Altitude, formerly Kilimandjaro in Courchevel, alongside Nicolas Sale. The chef did 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, notably with innovative seasoning methods and his famous wooden tomato dryer. His creativity and imagination were then rewarded in 2020 when he obtained his third MICHELIN star, at just 40 years old, becoming the youngest 3-star chef in France!
