Chef Nadia Sammut is a culinary visionary who is changing the way we think about food. Born into a family of female chefs in Luberon in southern France, she is the first gluten-free chef to achieve international recognition, though she has stayed physically close to her roots with Auberge La Fenière in her hometown of Lourmarin. Sammut’s holistic approach to cooking and eating makes sure what we put into our mouths is as good for body and soul as it is for the planet. But rather than creating ‘free-from’ dishes, she creates food that everyone can eat, a way of life rather than a single meal. Terroir is inherent in everything she does, and Sammut works closely with local producers, is a strong advocate for farmers, and promotes sustainable farming practices. She is dedicated to destigmatizing fine dining to prove it can be for everyone, whatever diet you follow, and trains chefs and medical professionals at her Institut de Cuisine Libre.
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