Didier Aniès

Executive Chef

Didier Aniès joined Glion in 2021 as Executive Chef. He has extensive expertise in both cooking and training, and he is a renowned expert and “Meilleur Ouvrier de France in 2000” (World’s best craftsman). Didier is in charge of Le Bellevue and Fresh while overseeing production for the various two Swiss campus facilities. Prior to joining Glion, he held the position of Executive Chef at the Fairmont Hotel in Monaco.

Campus: Switzerland
E. didier.anies@glion.edu