Olivier Bellin, a member of “Les Grandes Tables du Monde”, was born and raised in Brittany, France.
Chef Bellin left his hometown at an early age to work alongside celebrated Chef Joël Robuchon in Paris, later returning to Brittany to join Chef Jacques Thorel at the two-Michelin-starred, La Roche-Bernard.
In 1998, Chef Bellin returned home with a vision to transform his family inn, L’Auberge des Glazicks in Plomodiern, a small village located between Quimper and Brest in France with a population of some 2,000 people. Introducing his modern interpretation of Breton cuisine while preserving its original authenticity, his restaurant went on to be awarded with Two Michelin Stars.
During this time, Chef Bellin caught the eye of Alain Ducasse who invited him to participate at his concept Food France, an initiative to promote the local traditions of French gastronomy. In 2007, Guide Champérard named him “Young National Chef of the Year” followed by three toques from the Gault Millau and the honour of “Chef of the Year 2011” by Guide Champérard.
Chef Bellin joined The Ocean as its executive chef in May 2017, introducing a Breton cuisine that Hong Kong has never experienced. His refined execution and culinary passion soon led The Ocean to be awarded with its first Michelin star by November of 2017.
The Ocean is twinned with Chef Bellin’s two Michelin-starred restaurant L’Auberge des Glazicks, with both restaurants sharing a passion for art, food and refinement.