Virginie Basselot (born 21 April 1979) is a French chef de cuisine who held one Michelin star at the restaurant within the Saint James Paris hotel.

[2] She began working at the restaurant within the Saint James Paris hotel in 2012 as executive chef, where she was awarded a Michelin star in 2014.

[2] Basselot created the signature of the restaurant, cod in a lemon balm butter with seasonal vegetables on a layer of tapioca.

[2] Basselot left Saint James Paris in October 2016, to become executive chef at La Réserve Genève on Lake Geneva in Switzerland.

In 2017, she was named Chef of the Year by the Swiss restaurant guide Gault Millau.