Trained in prestigious French kitchens and having accumulated several stars from the age of 28, Glenn Viel is now at the helm of the One Green Star and Three MICHELIN-Starred “L'Oustau de Baumanière” in Les Baux-De-Provence.
Born in 1980 in Versailles, France, Glenn Viel trained in France's most prestigious kitchens, from “Peron” in Marseille, where he earned his first star at just 28, to “Le Meurice” and “Kilimandjaro” in Courchevel with Nicolas Sale, where he earned Two MICHELIN Stars.
In March 2015, he took over at “L'Oustau de Baumanière” in Les Baux-De-Provence. There, he expanded the garden, created an educational farm, and introduced new technologies and techniques in the kitchen, which earned him Three MICHELIN Stars and a Green Star in the 2023 edition of the guide.
In September 2020, Glenn was named Chef of the Year, winning the 34th edition of the Le Chef trophy; he also hosts his own podcast discussing cooking and gastronomy. He recently opened “Bistrot Podium”, in collaboration with Hakim Gaouaoui and Stéphane Rotenberg, with the aim of creating a 70s atmosphere combining high-level cuisine with a disco on the Seine.