From Terroir to Table: The Story of a Culinary Visionary
Julien Royer is a celebrated French chef, restaurateur, and culinary innovator whose journey from the lush farmlands of Cantal, France, to the cosmopolitan culinary capitals of Singapore and Hong Kong is nothing short of remarkable. Known for his deep respect for terroir—the unique character of place reflected in food—Royer has built an empire of award-winning restaurants, including Odette in Singapore (three Michelin stars), Louise in Hong Kong (one Michelin star), and Claudine in Singapore. His cooking philosophy blends classic French technique with modern creativity, always honoring the integrity of seasonal ingredients.
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Early Life and Roots in Cantal, France
A Farmer’s Grandson
Born on 1 September 1982 in Cantal, Auvergne, Julien Royer grew up surrounded by rolling hills, dairy pastures, and fields that had been cultivated by his family for four generations. His grandparents were farmers, and from an early age, Royer understood the value of honest, hard work and the irreplaceable quality of fresh, local produce.
The family farm was more than just a livelihood—it was a classroom. Royer learned to appreciate the rhythm of the seasons, the labor behind each harvest, and the importance of knowing where food comes from. This farm-to-table philosophy would later become the foundation of his culinary identity.
A Grandmother’s Influence
Central to Royer’s early culinary inspiration was his grandmother Odette, a passionate cook who treated every meal as an act of love. She was known for her generosity, her warmth, and her instinctive ability to transform humble ingredients into memorable dishes. Odette’s approach to cooking—respectful, heartfelt, and rooted in family tradition—would leave an indelible mark on her grandson.
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Culinary Beginnings
First Steps into the Kitchen
By age 14, Royer had already decided he wanted to be a chef. He began training in Salers, a small town in Cantal, where he was introduced to the structured discipline of professional kitchens. His early mentors taught him that cooking was not just about creativity—it required precision, patience, and humility.
Training with Legends
Royer’s pursuit of excellence took him into the kitchens of some of France’s most respected chefs:
1. Michel Bras in Laguiole – Here, Royer refined his technical skills and developed a deep appreciation for aesthetics and plating artistry.
2. Bernard Andrieux in Durtol – Under Andrieux, he learned the discipline and consistency needed to excel in fine dining.
3. Antoine Westermann at Buerehiesel in Strasbourg – Westermann’s meticulous approach to ingredient selection and seasonal cooking left a lasting impression.
These formative years in France instilled in Royer the principles that would later define his style: respect for produce, harmony of flavors, and a constant quest for refinement.
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The Move to Singapore
New Horizons in Asia
In 2008, Julien Royer moved to Singapore, a melting pot of culinary traditions. His first role was Chef de Cuisine at Brasserie Les Saveurs in The St. Regis Singapore. This experience introduced him to Asia’s vibrant food culture, where fresh markets, street food, and refined gastronomy coexisted.
Taking the Helm at JAAN
In 2011, Royer was appointed Chef de Cuisine at JAAN at Swissôtel The Stamford. Here, he began to make a name for himself on the global culinary stage. JAAN became known for Royer’s inventive approach to French cuisine, where he married French precision with Asian ingredients.
During his tenure, JAAN earned numerous awards, and Royer was recognized as one of Asia’s rising culinary stars. The experience also gave him the confidence and platform to pursue his dream of opening his own restaurant.
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The Birth of Odette
A Tribute to Family
In 2015, Julien Royer opened Odette at the National Gallery Singapore, in partnership with The Lo & Behold Group. Named after his grandmother, Odette was more than a restaurant—it was a deeply personal expression of Royer’s culinary philosophy.
From day one, Odette focused on honoring the integrity of ingredients. Royer forged relationships with boutique producers, farmers, and fishermen from around the world, ensuring that every plate told a story of provenance and passion.
Design and Atmosphere
Odette’s dining room, designed by Sacha Leong, reflects an understated elegance that allows the food to take center stage. The pastel hues, custom artwork by artist Dawn Ng, and open kitchen create an atmosphere of warmth and sophistication.
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Awards and Accolades for Odette
Odette’s rise was meteoric:
2016 – Awarded two Michelin stars within its first year of opening.
2019 – Earned its third Michelin star, placing it among the world’s culinary elite.
2019 & 2020 – Named Asia’s Best Restaurant by Asia’s 50 Best Restaurants.
2022 – Received the Gin Mare Art of Hospitality Award.
Consistently ranked among The World’s 50 Best Restaurants.
These accolades cemented Odette’s reputation as a global dining destination.
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Expansion Beyond Singapore
Louise – Hong Kong
In 2019, Royer opened Louise in Hong Kong in collaboration with JIA Group. Named after his paternal grandmother, Louise offers a more casual, yet equally thoughtful, dining experience. Just one year after opening, Louise was awarded its first Michelin star.
Claudine – Singapore
In 2021, Royer launched Claudine in Singapore, a modern French brasserie named after his mother. Claudine combines French culinary tradition with Singapore’s multicultural influences, offering dishes that are comforting yet sophisticated.
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Culinary Philosophy
Julien Royer’s cooking is defined by:
1. Terroir-Driven Cuisine – Sourcing ingredients at their seasonal peak from trusted producers.
2. Respect for Tradition – Honoring classical French techniques while embracing innovation.
3. Storytelling Through Food – Each dish is a narrative, often tied to memories, places, or people.
4. Sustainability – Working with suppliers who prioritize ethical and sustainable practices.
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Signature Dishes
Some of Royer’s most celebrated creations include:
Rosemary Smoked Organic Egg – A delicate combination of egg, smoked potato, and Iberico chorizo.
Hokkaido Uni with Mussel Cloud – Showcasing the purity of Japanese sea urchin.
Heirloom Beetroot Variations – A visually stunning dish celebrating earthy sweetness.
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Recognition and Influence
Awards and Honors
Estrella Damm Chefs’ Choice Award (2023)
Chef of the Year – World Gourmet Summit Awards of Excellence (2017)
Rising Chef of the Year – World Gourmet Summit (2012)
Member of Les Grandes Tables du Monde
Media Presence
Royer is frequently featured in culinary publications, international food festivals, and television interviews. His Instagram profile, @chef_julien, serves as a visual diary of his creations and collaborations.
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Personal Life
Despite his busy schedule, Royer remains grounded. He often credits his success to his family’s values and the lessons learned from his rural upbringing. In interviews, he emphasizes that hospitality is not just service—it is care, connection, and generosity.
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Legacy and Future
Julien Royer’s legacy is still in the making, but his influence is undeniable. By bridging the gap between French tradition and Asian dynamism, he has created a culinary language that resonates worldwide. His restaurants are not just places to eat—they are places to feel, to remember, and to be inspired.
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Journey
From the pastures of Cantal to the glittering skylines of Singapore and Hong Kong, Julien Royer’s journey is a testament to the power of passion, precision, and perseverance. His life’s work embodies the belief that the best food tells a story—one that begins in the earth, passes through skilled hands, and ends with joy at the table.
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