Under the tutelage of Michel Bras in his iconic Laguiole, France, restaurant, Julien Royer was taught how to combine ingredients to create outstanding French cuisine.

He continued on to various and acclaimed restaurants throughout the country until he moved to the French West Indies, then Polynesia and eventually London, where he served as sous chef at the Michelin-starred The Greenhouse under Antonin Bonnet.

Moving to Singapore in 2008, Royer opened Odette at the National Gallery. The restaurant earned the French restaurant two Michelin stars.