Chef Jérôme Julien honed his craft between Saint-Raphaël and the United Kingdom. His cooking reflects his personality, his history, and his experiences.

His professional journey began under Chef Hervé Guerry at the *La Tonnelle* restaurant in the Port of Santa Lucia. Seeking to broaden his horizons, he then spent two years working in South America and six years in the United Kingdom.

In the UK, he started as a sous-chef at a 4-star hotel in Birmingham (for the Louvre Hotels Group) before entering his first culinary competition: the London Olympia Show. There, he met renowned chefs such as Yannick Alléno, Marco Pierre White, and Gordon Ramsay; he went on to serve as sous-chef for two years at Ramsay’s Michelin-starred restaurant, Pétrus.

Bolstered by these new experiences, he returned to Saint-Raphaël in 2009 to serve as Head Chef at the restaurant *Le Pavillon Noir*. In 2015, he and his wife took over *Le Niçois* restaurant at the port of Fréjus for two years. Following a brief stint in Switzerland at the *Le Mirador Kempinski* Palace in Mont-Pèlerin, the Chef joined the kitchen team at *Maison Prévôt* in Cavaillon, a Michelin-starred gourmet restaurant.

Today, he has settled in Le Lavandou (Var) as a private chef and consultant, eager to share his expertise and introduce you to his gourmet cuisine and unique flavor combinations.