Julien Royer

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Country : Singapore

Restaurant : ODETTE

Address : 1 St Andrew’s Road #01-04, Singapore 178957

Website : http://www.odetterestaurant.com/

Award-winning chef Julien Royer is co-owner of Odette, a two- Michelin-star Modern French restaurant located at the iconic National Gallery Singapore. Established in collaboration with The Lo & Behold Group, Odette offers a constantly evolving menu that showcases globally sourced produce underpinned by classic French culinary techniques.

Odette is a tribute to Royer’s grandmother, one of his greatest influences in life and in the kitchen, and reflects her belief in always ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming, and hospitable manner.

Royer has devoted years to forging lasting relationships with some of the finest boutique producers from around the globe–including suppliers from Japan, France, and Australia. He takes pride in offering guests a unique opportunity to taste these exceptional ingredients at their peak in his restaurant, in the heart of a city that is itself at the crossroads of the world. The result of this devotion to sourcing is an inspired effort that celebrates and respects seasonality, terroir as well as the skills of some of the world’s top boutique producers.

“Odette is ultimately a celebration of people,” says Royer. “The people who grow and nurture our produce; the people who cook; the people who serve; and the people who entrust us with the honor of serving them.”

In 2016, Royer was the only Singapore-based chef and one of the headlining personalities at the Ubud Food Festival in Bali, Indonesia. He recently presented in four-hands dinners with Chef Arnaud Bignon from acclaimed London restaurant The Greenhouse, and Chef Yoshiaki Takazawa of the eponymous Contemporary Japanese restaurant in Tokyo. Royer also served as mentor and judge at the San Pellegrino Young Chef 2016 Competition held in Seoul, Korea.

Prior to Odette, Royer won diners and critics over during his four-year tenure at JAAN at Swissotel The Stamford, Singapore. The restaurant received numerous accolades under Royer’s leadership, placing 11th on the Asia’s 50 Best Restaurants 2015 and 74th on the World’s 50 Best Restaurants 2015 long list. Royer was also named Chef of the Year at the World Gourmet Series Awards of Excellence 2014.

Royer’s first venture into the kitchen under the legendary Michel Bras in Laguiole instilled in him a respect for the integrity and purity of each ingredient in every dish. He then moved to Durtol, where he worked for Chef Bernard Andrieux who helped reinforce this reverence. Royer’s culinary career then took him from the French West Indies to London, where he was sous-chef to Antonin Bonnet at Michelin-starred Mayfair restaurant, The Greenhouse. He moved to Singapore in 2011.

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  • 2 Michelin Stars

  • Chef of the Year at the World Gourmet Series Awards of Excellence 2014

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