Julien Royer: A Journey of Culture and Cuisine

Chef Julien Royer’s culinary ethos is deeply rooted in his upbringing in the French countryside and shaped by global influences. As the chef-owner of Odette, a three-Michelin-starred restaurant in Singapore, and Claudine, a vibrant bistro, his journey offers a fascinating perspective on how food can unite people while honoring individuality.

Roots in the French Countryside

1. BORN INTO A FAMILY OF FOURTH-GENERATION FARMERS IN FRANCE, HOW DID YOUR EARLY CONNECTION TO NATURE INFLUENCE YOUR ROLE IN THE KITCHEN?
Chef Julien Royer: Growing up in a family of farmers in Cantal, Auvergne, meant we were always out on the farm. I have cherished memories of spending time in the kitchen with my grandmother, Odette. We cooked with freshly picked produce, eating with the seasons. She taught me that respect for produce goes beyond any philosophy. Through her, I realized how joy and love can be demonstrated through food and how the most remarkable dishes can come from the simplest ingredients.

2. WHAT FIRST INSPIRED YOU TO START YOUR CULINARY JOURNEY? IF YOU WEREN’T A CHEF, WHAT ALTERNATIVE PATH MIGHT YOU HAVE PURSUED?
Chef Julien Royer: My grandmother was the first to pique my interest. She showed me how pure ingredients shine, and I became a chef to share what she taught me with the world. Being a chef was the only career path I ever wanted to pursue. To be able to live my dream every day has been an absolute blessing.

A Global Palette

3. YOUR CULINARY JOURNEY SPANS MANY COUNTRIES. COULD YOU SHARE A FEW MEMORABLE EXPERIENCES?
Chef Julien Royer: Traveling is a privilege. If I had to choose, Japan holds a special place in my heart. I’ve always been fascinated by Japanese culture and its rich culinary history. Whether it’s a snack off the street or fine-dining, I’m constantly amazed by the incredible quality and care that goes into every dish.

4. WHAT IS ONE OF THE MOST UNUSUAL INGREDIENTS YOU HAVE WORKED WITH?
Chef Julien Royer: I was taught how to cook a turtle in Japan—it was a once-in-a-lifetime experience!

Rituals, Mistakes, and Growth

5. DO YOU HAVE A PERSONAL RITUAL BEFORE STEPPING INTO THE KITCHEN?
Chef Julien Royer: Each day begins with a quiet breakfast with my wife, Agnes. We catch up on everything. This moment of calmness is what I treasure before heading to the kitchen and it’s go-time! These simple moments are like a grounding pause before the day’s whirlwind.

6. WHAT IS ONE MISTAKE YOU MADE EARLY IN YOUR CAREER THAT TURNED OUT TO BE A VALUABLE LESSON?
Chef Julien Royer: Early on, I failed to truly understand the place I was cooking in and the people I was cooking for. I believed food only tasted better if it was from home in France. Over a decade later, I am so much happier with the cuisine I cook now; it is a reflection of my roots combined with the influences of my surroundings.

"Passion, curiosity, and humility—the three main ingredients we need to grow and build a strong foundation."

Awards and Evolution

7. WHICH RECOGNITION HAS MEANT THE MOST TO YOU PERSONALLY?
Chef Julien Royer: I am deeply honored to have received the Estrella Damm Chefs’ Choice Award 2023. This holds special significance because it is voted on by my peers globally—a testament to the camaraderie we share. Awards do not alter our approach, but they serve as affirmations that we have upheld a certain standard.

8. HAS THERE EVER BEEN A CRITIQUE THAT CHANGED HOW YOU APPROACH YOUR CRAFT?
Chef Julien Royer: People used to ask what kind of cuisine we were creating and questioned if it was still "truly French." That period of introspection changed everything. What started as strictly French is now a cuisine rooted in France yet infused with the diverse cultures of Singapore.

The Future Roadmap

9. TELL US ABOUT YOUR EXPANSION INTO CULINARY EDUCATION.
Chef Julien Royer: I’m passionate about mentoring the next generation. I’ve worked with the S.Pellegrino Young Chef Academy and Bocuse d’Or. We must build an environment to nurture these young talents and provide opportunities for them to experience new things.

10. HAVE YOU DRAWN OUT YOUR FUTURE ROADMAP?
Chef Julien Royer: This year marks a special milestone—Odette turns 10! It’s time for us to evolve, and I’m beyond excited to share a refreshed look of our restaurant at the end of the year.

11. WHAT ADVICE WOULD YOU GIVE TO A YOUNG ASPIRING CHEF?
Chef Julien Royer: Passion, curiosity, and humility. Passion to learn, curiosity to experiment, and humility to never lose sight of where you came from. Continue to learn from everyone around you.