How this French Chef Gave Singapore One of Asia's 10 Best Restaurants Chef Julien Royer shares his secret to success on how a French restaurant became a popular name in Singapore in such less time
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When Julien Royer left his job in an award-winning restaurant of Singapore Jaan to start his restaurant, he had no idea how was this going to be. However, his anticipation was high. But in less than two years, his restaurant Odette, which is named on his grandmother's name, earned two Michelin stars, and was ranked in Asia 10 best restaurants.
Growing up in the south of France, chef Royer doesn't remember ever going to the supermarket. In an agricultural area known for having "more cows than people", he says his maternal grandmother, Odette, sourced all the ingredients from the family farm, applying simple methods to simple produce.
Grandma Odette would later lend not just her name but also her philosophy to Royer's first solo restaurant, which opened in Singapore in November 2015.
Remembering his childhood experiences, chef Royer says, "While he was growing up in a family of farmers in the French countryside, he learnt to develop a respect for ingredient, which actually his grandmother taught him." And from here comes his understanding and creativity in culinary.
In a chat, chef Royer shares his secret to success on how a French restaurant became a popular name in Singapore in such less time.
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