Glenn Viel, born in Versailles, France, is a highly respected French chef recognised for his inventive, nature-driven cuisine and strong commitment to sustainability. He trained in some of France’s most distinguished kitchens, including Le Meurice in Paris, before taking on his first head chef role in Marseille, where he quickly gained major professional recognition at a young age. His early success marked him as one of the most promising talents of his generation.

In 2015, Viel took over the kitchen of l’Oustau de Baumanière in Les Baux-de-Provence, a historic gastronomic institution set in the Alpilles. There, he developed a bold culinary vision rooted in biodiversity, seasonality and close collaboration with farmers and producers. His work integrates an organic garden, educational farm projects and innovative techniques inspired by the natural environment.

Under his leadership, the restaurant has earned top-level international accolades, and in 2020 Glenn Viel was named Chef of the Year by his peers. Beyond the kitchen, he is widely known as a judge on Top Chef France and as a vocal advocate for responsible, future-focused gastronomy.