Meet Nadia Sammut, Chef Auberge La Fenière, Founder Cuisine Libre® and Kom&Sal in Lourmarin, France.

Updated: May 14

One of the pioneers of the social economy in France, this self-taught chef advocates for the destigmatization of haute gastronomy. Her gluten free innovative restaurant reinvents the standard in a holistic and inclusive culinary way.


Photo Courtesy of Nadia Sammut


"Before you want to change the world, start by changing your world.



Born in Lourmarin, in the beautiful Luberon, Nadia Sammut is the first gluten-free Michelin-starred chef. A self-taught Chef, Nadia is at the origin of the Cuisine Libre® (Free Cuisine) movement, campaigning for healthy, environmentally-friendly food that contributes to changing the way we live, think, and eat. As the daughter and granddaughter of female Chefs, Nadia, who was diagnosed with celiac disease at a very young age, grew up eating dishes prepared especially for her. She learned about biochemistry before deciding to become a Chef at the age of 30 in order to address food intolerances in a new holistic approach. Her goal is not to propose a cuisine without something. On the opposite, the idea is to propose an inclusive cuisine while working concretely on the ground of a sustainable future. Anchored in her native ‘terroir’, she walks alongside the producers, breeders and farmers who provide her with the best products. A fervent defender of the peasant cause, she also works to develop agricultural sectors. Her holistic approach to cooking nourishes the body and mind, erases fatigue and brings inner calm. This talented visionary chef also received the Michelin green clover as a reward for her efforts towards a committed and sustainable gastronomy.

Welcome Nadia to Chefs for Impact!

By Nadia Sammut as told to Chefs for Impact

What was your experience growing up with celiac disease?

"I was born into a family of restaurateurs. All my life the answer to my illness, has been to prepare a special dish just for me. The special attention made me feel excluded somehow."

What exactly does allergy, hypersensitivity and intolerance to gluten mean and where does it come from?

"Gluten is the protein fraction found in