Chef-Propriétaire
Olivier Bellin
Chef-Propriétaire, L’Auberge des Glazicks
- Discipline
- Chef-Propriétaire
Portrait of Olivier Bellin
i. Biography
Training at Le Paraclet professional high school gave Olivier Bellin the base for a career built on discipline and repetition rather than display. The early work in Paris, from 1995 to 1996 at Joël Robuchon in Paris as cooking assistant and roasting chef, sharpened that base in a kitchen where timing, pace and precision matter every service. Those years read as the kind of instruction that sets standards early and does not let go.
The progression is clear: school, Paris, another serious kitchen. Each step brought more responsibility, and a firmer grasp of what the work asks. Ownership and leadership now define the center of that path through L'Auberge des Glazicks and The Ocean (since 2017). Bellin's name is attached to both the house in Plomodiern and the role at The Ocean in Hong Kong, and those positions gather the earlier training into a present tense shaped by continuity. The line across the career stays the same.
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Attachment to place is stated without ornament in Bellin's own words: “I am attached to my village.” The shorter version lands with the same force: “It is my native village.” In a trade built on repetition, that kind of clarity matters; it tells you where the work remains anchored. The language is plain, and it fits the shape of the career around it. Rather than presenting distance from origin, it keeps returning to it, with L'Auberge des Glazicks, The Ocean (since 2017), and The Ocean in Hong Kong standing as the current extensions of that same line. The result is a professional identity that stays tied to place while reaching beyond it.
In Their Words These lines are direct, and they frame the work in terms of pride and belonging rather than rhetoric. For Bellin, the vocabulary is spare, but it points to a chef whose practice is grounded in continuity, loyalty and recognition earned over time.
Recognition
Chevalier des Arts et des Lettres and Best Young Chef in the West (1991) mark the scale of Bellin's recognition. One speaks to cultural distinction; the other records early promise. Taken together, they place his work in view before the wider public profile had fully formed. Those honors sit alongside the practical markers of the career: Le Paraclet professional high school, Joël Robuchon in Paris (1995–1996), Jacques Thorel's restaurant in La Roche-Bernard, and the ongoing connection to L'Auberge des Glazicks, The Ocean (since 2017), and The Ocean in Hong Kong.
The pattern is consistent, built on accumulation rather than flourish. Olivier Bellin is the chef-proprietor of L’Auberge des Glazicks in Plomodiern, Finistère, where the family house dates to 1870 and the restaurant is presented as a flagship address in Brittany. Where the family house dates to 1870 and the restaurant is presented as a flagship address in Brittany. Notes he became chef there in February 1998. While.
He became chef there in February 1998. L’Auberge des Glazicks is a two-Michelin-star restaurant since 2010 and as a member of Relais & Châteaux and Les Grandes Tables du Monde. He has been the owner since 2014.
FAQ
Asked of Olivier
Where did Olivier Bellin train or study?
Olivier Bellin trained at Le Paraclet professional high school.
What recognition has Olivier Bellin received?
Chevalier des Arts et des Lettres (2011).
The Sunday email
Read about chefs like Olivier Bellin in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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