Olivier Bellin
Brest
France
Overview
Olivier Bellin (born 8 August 1971) is a French chef with two Michelin stars for his restaurant L’Auberge des Glazicks in Plomodiern, a charming village nestled between Quimper and Brest in the department of Finistère.
Olivier Bellin started his culinary journey as an apprentice at Lycée Le Paraclet in Quimper, France. His passion for cooking led him to work with renowned chefs, including Joël Robuchon in Paris and Jacques Thorel in La Roche-Bernard, where he contributed to a restaurant with two Michelin stars.
L’Auberge des Glazicks: Bellin transformed his parents’ inn, originally a simple worker’s restaurant, into the gastronomic gem known as L’Auberge des Glazicks. In 2005, he received his first Michelin star, and the 2009 edition of Gault Millau awarded him 4 toques and a remarkable 17/20 rating for his restaurant. In 2010, he achieved his second Michelin star.
Olivier Bellin expanded his culinary horizons by opening The Ocean at The Pulse in Repulse Bay, Hong Kong in 2017. Remarkably, the restaurant earned its first Michelin star within its very first year of operation.
In recognition of his contributions to French cuisine, Bellin was named a Chevalier des Arts et des Lettres in 2011.
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Olivier Bellin started his culinary journey as an apprentice at Lycée Le Paraclet in Quimper, France. His passion for cooking led him to work with renowned chefs, including Joël Robuchon in Paris and Jacques Thorel in La Roche-Bernard, where he contributed to a restaurant with two Michelin stars.
L’Auberge des Glazicks: Bellin transformed his parents’ inn, originally a simple worker’s restaurant, into the gastronomic gem known as L’Auberge des Glazicks. In 2005, he received his first Michelin star, and the 2009 edition of Gault Millau awarded him 4 toques and a remarkable 17/20 rating for his restaurant. In 2010, he achieved his second Michelin star.
Olivier Bellin expanded his culinary horizons by opening The Ocean at The Pulse in Repulse Bay, Hong Kong in 2017. Remarkably, the restaurant earned its first Michelin star within its very first year of operation.
In recognition of his contributions to French cuisine, Bellin was named a Chevalier des Arts et des Lettres in 2011.
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