Julien Royer

Prior to Odette, Royer won over diners and critics during his four-year tenure at JAAN at Swissotel the Stamford, Singapore. Under Royer’s leadership, the restaurant was ranked 11th on Asia’s 50 Best Restaurants 2015 and 74th on the World’s 50 Best Restaurants 2015 longlist.

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.