After years working as fine dining chef, Julien and his team are accustomed to carefully choosing only the best ingredients from local and organic producers.
We love experimenting with flavours, textures and colours, seeking contrast and innovation.
Born and raised in France, Julien learnt the fundamentals in the prestigious cooking school, Saint Pierre in Paris. He then travelled the world, through Europe and Asia, further developing his classic recipes and creating original and innovative dishes.
Inspired by diversity and cultures, he has learnt to mix and balance flavours in a truly unique way.
Julien has worked side by side with some of the world’s greatest chefs, including Dominique Grel, Stephane Vieux, Jean-Michel Guilloteau, Pierre Hermé, Patrice Hardy, and Marc Davis.
With a culinary experience that stretches over almost 20 years, half of which was spent in fine dining working as a head chef, Julien has become an ambassador of good and healthy cuisine and wellbeing in general.
