Julien Royer is chef-owner of Odette, Singapore, Singapore. (source)
The restaurant is No. 15 on The World's 50 Best Restaurants 2026 and No. 73 in La Liste 2026, and holds three MICHELIN stars.
Career
- Chef de cuisine, JAAN at Swissôtel The Stamford, Singapore (source)
- Sous chef, The Greenhouse, Mayfair, London (source)
Training
- Early culinary training at a specialised primary school in France, followed by secondary-level culinary education (source)
- First professional kitchen position under Michel Bras in Laguiole, France, after hospitality school (source)
- Worked under Chef Bernard Andrieux in Durtol, France (source)
Recognition
- Estrella Damm Chefs' Choice Award (2023) (source)
- World Gourmet Series Awards of Excellence: Chef of the Year (2017) (source)
- World Gourmet Series Awards of Excellence: KitchenAid Chef of the Year (2014) (source)
- World Gourmet Series Awards of Excellence: Meat and Livestock Australia 'Rising Chef of the Year' (2012) (source)
Context
What the role involves, and what the best in it say about the work, is set out in the executive chef's role.
Also in Singapore
- Christian Westbeld, Raffles Hotel, Singapore
Checked 10 November 2026. Corrections are welcome at press@theluxuryofattention.com.