Chef Julien Royer of Jaan - Biography
Born into a family of fourth generation farmers in Cantal, Central France, the rhythms of seasonal produce and ingredients were engrained in Julien Royer at an early age. As a young student he attended a specialized primary school where he studied culinary arts. Royer chose to continue his formal culinary education in secondary school and after completing his training, he brought his appreciation for quality ingredients to the kitchens of Michel Bras and Bernard Andrieux at their Michelin starred restaurants. His experiences at Laguiole and Puy de Dôme in Durtol reinforced Royer’s childhood lessons about the importance of pure and organic ingredients. Feeling the need to expand his culinary horizons, Royer traveled to the French West Indies where he worked at the Carl Gustaf Hotel and in Jean Georges Vongerichten’s restaurants in Bora Bora. More recently, he worked as sous chef at the Greenhouse Restaurant in London and as chef de cuisine of Brasserie les Saveurs at the St. Regis in Singapore. Now as chef de cuisine at Jaan in Singapore, he showcases his devotion and respect to seasonal ingredients and was recognized as “One to Watch” by San Pellegrino’s “Asia's 50 Best Restaurants” in 2013.