The man behind the women

It is impossible to be in the F&B industry in Asia and not have heard of chef Julien Royer. More so if you’re in Singapore.

From Auvergne in France, chef Royer made Singapore home when he moved to the country almost 14 years ago, helming the kitchen of Jaan. At Jaan, he cooks only classic French cuisine, using only French products. “Though living in Southeast Asia opened my senses and gave me a renewed perspective,” he says.

He opened his flagship restaurant Odette in 2015, which has since been voted No.1 in Asia’s 50 Best Restaurants 2020 list and ranked in the top 10 for seven consecutive years.

“My cooking philosophy is pretty simple. The products and ingredients will always drive the recipes and the creative process. That’s number one. Number two is the focus on taste and pleasure, and number three is to try and bring the cooking philosophy together with the…