Chefs
« A friendship that became a professionnal meeting of the minds »
Chefs
Taulissa is the result of a rare bond between Glenn Viel & Fred Grava. Up there, two chefs — friends in life, partners in the kitchen — have created a place where gastronomy meets pure pleasure. Their shared journey is reflected in every dish, every intention. A four-hands, open-hearted cuisine — whether for a business lunch, a family meal, or a romantic dinner. United by a common vision, they are joined by the talented pastry chef Guillaume Bousquet to turn every meal into a genuine, refined, and deeply human experience.
Glenn Viel, refined cuisine with wholehearted generosity
Triple Michelin-starred chef since 2020, Glenn Viel brings his signature cuisine — both exacting and warm. Each dish reveals a rare sensitivity, unwavering precision, and that special spark that turns a recipe into a memory. Up above, as head chef of L’Oustau de Baumanière in Les Baux-de-Provence, his Provençal inspirations meet French culinary classics in a free and indulgent symphony. A refined yet accessible cuisine, where every detail matters — from perfectly timed cooking to the artful plating.
Fred Grava, the taste for sharing
Fred Grava embodies generous and convivial cuisine. His collaboration with three-Michelin-starred chef Glenn Viel dates back more than thirteen years, beginning with a friendship formed in Courchevel and evolving into a fruitful professional partnership. Together, they contributed to earning the second star for Kilimandjaro restaurant and the third star for L'Oustau de Baumanière. Today, leading the kitchen at Taulissa, Fred Grava offers dishes inspired by Mediterranean flavors, highlighting local and seasonal products. His authentic and warm approach turns each meal into a moment of sharing and enjoyment.
Guillaume Bousquet, pastry as an art of living
Trained in the most prestigious Parisian establishments, Guillaume Bousquet began his career at Meurice in 2010, before becoming first sous-chef at the Prince de Galles, then pastry chef at the legendary Lasserre restaurant. He then collaborated with chef Akrame Benallal, before refining his skills and creativity alongside Maxime Frédéric at the Four Seasons George V. In 2021, he chose the light of the French Riviera and settled in Nice, where he participated in several prestigious openings. Today, the pastry chef offers his refined world, full of mastery and indulgence, which adds the finishing touch to the experience.
