Chef-owner of Odette, Singapore, a three Michelin-starred restaurant and one of Asia's most celebrated dining destinations, Julien Royer is a luminary in the global culinary scene. His philosophy, deeply rooted in storytelling, allows his food to transcend the plate, creating connections between people, places, and culture.
Ahead of his exclusive culinary showcases at Oberoi Hotels in Bengaluru and Mumbai starting October 19, we caught up with the Michelin-starred chef to know his take on the changing definition of luxury dining, increasing awareness of sustainability among high-end diners, and what success truly means to him beyond the accolades.
RR: What is your culinary philosophy?
Chef Julien Royer: My culinary philosophy revolves around this principle–ingredients that are a reflection of their terroir. My grandmother, Odette, was the one who taught me that respect for seasonality and products goes beyond any kind of food philosophy.
RR: Luxury dining is a lot about provenance today. What is your take on this shift, and how do you follow it at Odette?
Chef Julien Royer: Provenance is very important to us at Odette. It’s about honouring the farmers, producers, and artisans behind every ingredient, flatware, and even cutlery. The Odette experience has always centred around telling a story of ingredients from passionate producers. We work closely with producers we trust, so each dish carries not just flavour, but also the story of the people and places that shaped it.
RR: What, according to you, are three elements that turn any dining experience into an immersive and luxurious one?
Chef Julien Royer: Quality of ingredients, to cook with your heart and a sense of place.
RR: Singapore, as a food market, is competitive. What all goes behind holding three Michelin stars?
Chef Julien Royer: Behind every great restaurant is a dedicated team that shares our vision and values. To have humility, integrity, and teamwork is very important to me. These three values keep us grounded and focused in our journey despite the competitiveness of the industry. I consider myself extremely lucky to have my team, the amazing brigade at Odette, who supported my vision from the very beginning.
RR: What does success mean to you beyond accolades?
Chef Julien Royer: While the accolades are an affirmation of the hard work of my team, I strongly believe that ultimately, the success of the restaurant is measured by the indelible memories that we’ve created for our guests. For us, a dining room full of happy guests is what we are after every day. This is what truly makes us proud and happy!
RR: High-end diners are increasingly aware of sustainability today. How do you incorporate that into your operations?
Chef Julien Royer: One example is our signature dish, the Kampot Pepper Crusted Pigeon, where we try to use every single part of the pigeon so nothing is left to waste. It’s prepared in various ways, showcasing the many facets of flavour and texture within. It consists of a pigeon liver parfait, confit leg, and pan-seared breast, finished with pigeon jus. It’s served alongside a bao, a soft steamed bun inspired by Chinese cuisine, filled with the pigeon’s innards.
RR: Where do you think luxury dining in Asia is heading?
Chef Julien Royer: I believe luxury dining in Asia is moving towards a deeper sense of authenticity. Guests today are looking for more than just refinement on the plate—they want stories, provenance, and a genuine connection to the culture and community behind the food. I also really love how chefs across Asia are embracing their heritage, ingredients, and traditions, and elevating them with their interpretation and creativity.