Other
Glenn Viel
Chef
- Discipline
- Other
i. Biography
Formation
Provençal gastronomy at L'Oustau de Baumanière has carried a working tension between place, service, and revision since Glenn Viel became chef in 2015. The kitchen’s current register is French cuisine built with a contemporary hand, with reputation following from the work done inside that house rather than from distance or abstraction.
The Work Today
The kitchen at L'Oustau de Baumanière continues to work from Provence outward: local artisans, regional flavor, and a method that treats innovation as a tool for extraction and clarity. In Glenn Viel’s hands, devices such as "seasoning pebbles" and bespoke tableware crafted with local artisans sit inside the same discipline as the cooking itself: the plate, the object, and the seasoning are made to carry meaning without leaving the ingredient behind.
Signature
Signature dishes include celery dessert by Brandon Dehan, leg of suckling lamb, and millefeuille.
Acclaim
Recognition for the work includes 3 Michelin stars (2020) and Chevalier de la Légion d'honneur (2023), placing Glenn Viel’s Baumanière cooking within both restaurant evaluation and French civic honor.
Profile updated July 2026
FAQ
Asked of Glenn
What recognition has Glenn Viel received?
3 Michelin stars (2020).
What is Glenn Viel known for?
Provençal gastronomy.
