Chef Julien Royer, the creative force behind Singapore's acclaimed restaurant Odette, has transformed the landscape of modern French cuisine with his innovative approach. Growing up on a small farm in the Auvergne region of France, his early experiences with fresh, seasonal ingredients ignited a lifelong passion for cooking. With a distinguished career spanning Michelin-starred kitchens across Europe, Chef Royer has developed a philosophy that marries technique with creativity, crafting dishes that tell a story and evoke emotion. In this interview, he shares his journey into the world of food, the challenges of transitioning from chef to restaurateur, and his insights on the future of the restaurant industry.
Can you share your journey into the world of food and what inspired you to become a chef?
My journey into the world of food began in my childhood, growing up in the Auvergne region of France. My family had a small farm, and I was deeply influenced by the fresh, seasonal ingredients we grew and harvested. My mother was an excellent cook, and I spent a lot of time in the kitchen with her. That early exposure to the beauty of food and the joy of sharing meals inspired me to pursue a career in cooking. I realised that food could be a powerful medium to express creativity and connect with people, which ultimately led me to cooking school.
Your career includes experience at prestigious establishments; how did these experiences shape your approach to cooking?
Working in Michelin-starred kitchens across Europe, including places like Le Meurice and The Savoy, was incredibly formative. I learned the importance of precision, technique, and discipline in the kitchen. Each chef I worked under had a unique philosophy, and I absorbed these diverse approaches to flavour, presentation, and service. These experiences taught me to respect the ingredients and the craft, and they shaped my belief in creating dishes that celebrate the natural flavours of seasonal produce.
How was the transition from being a chef to becoming a restaurateur?
Transitioning from chef to restaurateur was a significant step in my career. It required a shift in mindset, moving from focusing solely on the kitchen to encompassing the entire dining experience. I had to learn about managing a team, handling finances, and creating a welcoming atmosphere for guests. While the cooking aspect remains a passion, understanding the business side of things has been essential for the success of Odette. It’s a continuous learning process, but I embrace the challenges that come with it.
Tell me more about Odette.
Odette is a reflection of my philosophy—an homage to French gastronomy infused with a sense of modernity and seasonal focus. Our menu emphasises fresh, local ingredients, and I strive to create dishes that tell a story and evoke emotion. We aim to provide an intimate dining experience where guests can appreciate the art of fine dining while feeling at home. Every plate is crafted with care and attention, aiming to transport our guests through flavours and memories.
What are your thoughts on rising costs in Singapore and how they impact the restaurant industry?
Rising costs in Singapore have certainly posed challenges for many restaurateurs. The price of ingredients, especially high-quality produce, has increased significantly, which directly affects our menu pricing and profitability. However, I believe it’s essential to adapt and innovate. We focus on sustainable sourcing and developing relationships with local suppliers to manage these costs effectively. This way, we can maintain quality while being mindful of our impact on the community and environment.
What trends do you see shaping the future of the restaurant industry?
I see several trends shaping the future of the restaurant industry. Sustainability is at the forefront, with more restaurants prioritising local and seasonal ingredients and minimizing waste. Additionally, there’s a growing interest in plant-based cuisine, which encourages chefs to be more creative in how they utilise vegetables and alternative proteins. Technology is also becoming increasingly important, from online reservations to digital menus. Finally, I believe the demand for personalised dining experiences will continue to rise, with guests looking for more than just a meal; they want an experience that resonates with them personally.
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