Food Consultant and former chef (worked under Three Blue Ducks, Matt Moran, Luke Mangan)
Hailing from France with 20 years of experience in top restaurant kitchens around the world, Chef Julien helped start up two amazing cooking schools in Sydney. He now works as a food and chef consultant helping restaurant businesses succeed and thrive.
Julien grew up in the French countryside of Alsace. After attending one of France’s best culinary schools, he spent many years working his way up the top kitchens in Switzerland. Being a young motivated chef, he went onto travel around the world discovering new and exciting cuisines from Asia, The Americas and finally settling in Australia. He has worked as head chef in many restaurants and private chef for elite families in Los Angeles and Sydney.
“Life’s too short for bad food. We all deserve the best nature has to offer. I’ve spent the last 18 years learning how to best prepare, enjoy, and respect an incredible variety of ingredients, and I want to pass that knowledge on to everyone!” – Julien Vasseur
