Olivier Bellin, a member of “Les Grandes Tables du Monde”, is a French chef hailing from Brittany. He began his career working with Joël Robuchon in Paris in the mid-nineties. He then returned to Brittany in La Roche-Bernard working with chef Jacques Thorel in his Two Michelin Star restaurant.
In 1998, he returned home and helped transform the inherited family inn, L’Auberge des Glazicks in Plomodiern, a small village located between Quimper and Brest in France with a population of around 2,000 people, which went on to be awarded Two Michelin Stars.
During all that time and with the support of Alain Ducasse who invited him to participate at the concept Food France, he started to become well-known and began developing his own style of cuisine.
Chef Bellin join The Ocean as its executive chef in May 2017, introducing a Breton cuisine that Hong Kong has never experienced. Sharing the same culinary passion and attentiveness to details as his two Michelin-starred restaurant L’Auberge des Glazicks and combining the best of earth and sea such as the use of buckwheat and quality ingredients from Brittany in his recipes, The Ocean by Olivier Bellin strives to become a culinary destination in Hong Kong.
Other accolades he received:
Year 2011: Bestowed Knight of the Order of Arts and Letters
Year 2010: Second Michelin star & Gault Millau d’Or
Year 2009: Four toque Gault & Millau Guide rating
Year 2007: Three points in the Champérard Guide 17.5/20
Champérard Guide’s Young National Chef of the Year Trophy
Pudlowski Guide’s Young National Chef of the Year Trophy
Carnet de route Omnivore, ‘Extra Technique’ Trophy
Year 2005: First Michelin star – Maître restaurateur
Year 2003: Champérard Guide’s Young Regional Chef Trophy