Julien Royer grew up on a farm in Cantal, in the centre of the French department, where he learned the fundamentals of cooking from his grandmother, Odette, after whom his restaurant in Singapore is named.
Julien Royer’s career was influenced by such grandmasters of cuisine as the chefs Bernard Andrieux and Michel Bras, from whom he learnt to make a wholehearted commitment to each flavour and to respect each ingredient.
His culinary curiosity led him to explore the various cuisines of French Polynesia and London, before finally ending up in Singapore. Royer succeeded in carving out his own niche in Asia, becoming the head chef at JAAN, which under his stewardship was ranked 11th in the world’s best Asiatic restaurants and winning the award for the best chef of the year.
In 2015 he decided to strike out independently and opened his own restaurant, Odette, a modern French restaurant located at the National Gallery of Singapore.
Royer likes to describe himself as an artisan who continues to fine-tune his mastery with the help of his team. He refuses to consider himself as an artist, since this would entail having reached the summit, the end of the road.
By virtue of the simplicity and care he imparts to his dishes, Royer has managed to seduce an entire continent, securing for Odette the status of the best restaurant in Asia according to the 50 Best Restaurants Awards.