OUR PEOPLE

CHEF-OWNER

Chef Julien Royer is a French chef and the co-owner of Odette, a Modern French restaurant located at the National Gallery Singapore.

Chef Julien’s first venture into the kitchen under the legendary Michel Bras in Laguiole instilled in him a respect for the integrity of each ingredient and a commitment to showcasing its brilliant flavours. He then moved to Clemont Ferrand in the heart of Auvergne, where he began working for Maitre Cuisinier de France Bernard Andrieux who continued to reinforce the beliefs his upbringing had instilled in him. Following his time with Maître Cuisinier de France Bernard Andrieux, Julien’s culinary career took him from the French West Indies to Polynesia and then London, where he was sous chef to Antonin Bonnet at Michelin-starred Mayfair restaurant, The Greenhouse. He then moved to Singapore, where he has resided since 2008.

Chef Julien was the only Singapore-based Chef and one of the headlining personalities at the Ubud Food Festival 2016 in Bali, Indonesia. Chef Julien also served as mentor and judge at the San Pellegrino Young Chef 2016 Competition held in Seoul, Korea. In 2017, Chef Julien presented at Madrid Fusion Manila, a prestigious culinary conference, alongside industry greats.

In 2018, he was one of twelve global culinary superstars featured at Hangar-7’s prestigious Michelin-starred guest chef concept Restaurant Ikarus, Austria. This was also the first time that the team brought the Odette experience to Austria.

GENERAL MANAGER

General Manager Steven Mason leads his front-of-house team to bring Chef Julien’s vision for the restaurant to life in the dining room.

Originally from Devon, England, Steven served as maître d at The Ledbury in London, where the decorated establishment gained its second Michelin star under his service. As first hire at The Crown at Whitebrook in Monmouthshire, Steven’s keen understanding and commitment to service standards were vital in reviving the restaurant after a 7-month refurbishment. Steven’s affable and congenial personality also took the level of hospitality at Aquila Restaurant in Bristol to new heights. Over the course of his recent stint at the family-run brasserie, it was quickly recognised for its exceptional and warm service.

HEAD SOMMELIER

Singaporean Vincent Tan, spearheads the beverage programme at Odette, curating a dedicated wine and tea list that prizes quality over variety and showcases makers who shares Odette’s respect for their harvest.

Vincent is a Certified Sommelier accredited by the Court of Master Sommeliers and holds an Advanced Certificate from the Wine and Spirits Education Trust. He was also awarded the Johanninger Wine Scholarship in 2012, which entitled him an immersive two-week bond-free apprenticeship at the Johanninger Winery in Germany. There he developed a thirst for learning how the intricacies of wine-making affect resulting characteristics – a quality that he hopes will help diners cultivate a richer understanding of wine.

Vincent won Singapore’s National Sommelier Competition 2015 and was the runner-up in Sopexa’s Asia’s best Sommelier in French Wines 2016.

RESTAURANT MANAGER

Jacques’s illustrious career in fine dining has included working at venerable institutions such as Paris’ Le Grand Vefour**, Midsummer House** in Cambridge as well as alongside three-starred chef Arnaud Lallement and Scott Hunnel of Victoria & Albert’s in Florida. He returned to Paris to work for the legendary Alain Passard at  L’Arpege*** which further grew his passion for hospitality, the nobility of service and his appreciation for artisanal produce.

He joined Odette in late 2017 and has since been part of numerous events, coming full circle with Odette’s special collaboration with Alain Passard for Billecart-Salmon’s 200th Anniversary. He hopes to instil his passion and values in the younger members of the team as well as serve as a proud ambassador for French culture and savoir faire.

ASSISTANT RESTAURANT MANAGER

One of the most recognizable faces of the FOH team, Assistant Manager Jia Ling has followed Chef Royer from his days at Jaan where she won Equinox Complex “Employee of the Year” two years running. And it’s not hard to see why – with her cheery demeanor, she looks forward to interacting with guests and going out of her way to create personal and indelible experiences for everyone who passes through Odette’s doors. Including her colleagues, who look up to her as a mentor and confidante.

Jia Ling also manages the cheeseboard trolley at Odette and takes great joy in recommending to guests her favourite cheeses from Alsace’s Bernard Antony, “eleveur de fromages”.

SENIOR SOUS CHEF

Chef Julien’s right-hand man in the kitchen, sous chef Levin Lau has over a decade’s worth of industry experience in under his belt. At Odette, Levin’s key responsibilities include planning the menu, ordering and managing the chef brigade to ensure smooth services.

Having kick-started his career at Hilton Hotel Singapore’s Harbour Grill Restaurant, Levin went on to work at St. Regis Hotel Singapore’s Les Saveurs Restaurant as junior sous chef before taking on the junior sous chef role at Jaan for 3 years.

SENIOR SOUS CHEF

Sous chef Adam Wan has worked alongside Chef Julien for the better part of his career. Starting out as a line cook in 2011 at the former Equinox Restaurant, Adam rose through the ranks to Junior Sous Chef at Jaan in 2013. As a key member of the opening team at Odette, Adam assisted in the initial R&D and helped to conceive the menu.

During his time at Odette, Adam accompanied Chef Julien on several overseas gastronomic experiences. Together, they took on the Ubud Food Festival 2016 in Bali for a Four Hands dinner with Chef Nic Vanderbeeken of CasCades Restaurant, as well as, a Four Hands dinner with Chef Guillaume Galliot at The Tasting Room in Macau.

SOUS CHEF

Sous chef Yeo Sheng Xiong first met Chef Julien at St. Regis Hotel Singapore’s Les Saveurs Restaurant as a trainee in 2010. He rejoined him as commis at Jaan in 2012 and went on to become a member of the opening team at Odette in 2013. He has worked alongside Senior Sous Chefs Adam and Levin for over five years under Chef Julien’s guidance and mentorship, supporting them in keeping the day to day details in order.

Beyond Odette’s annual four hands series, he has also supported Chef Julien on numerous overseas culinary events and experiences including the St. Moritz Gourmet Festival in Switzerland and Singapore Tourism Board’s Singapore Supper Series in London.

CHEF-OWNER

Chef Julien Royer is an award-winning chef and the co-owner of Odette, a Modern French restaurant located at the National Gallery Singapore.

Chef Julien’s first venture into the kitchen under the legendary Michel Bras in Laguiole instilled in him a respect for the integrity of each ingredient and a commitment to showcasing its brilliant flavours. He then moved to Durtol in the heart of Auvergne, where he began working for Maitre Cuisinier de France Bernard Andrieux who continued to reinforce the beliefs his upbringing had instilled in him. Following his time with Maître Cuisinier de France Bernard Andrieux, Julien’s culinary career took him from the French West Indies to Polynesia and then London, where he was sous chef to Antonin Bonnet at Michelin-starred Mayfair restaurant, The Greenhouse. He then moved to Singapore, where he has resided since 2011 as Chef de Cuisine.

Chef Julien was the only Singapore-based Chef and one of the headlining personalities at the Ubud Food Festival 2016 in Bali, Indonesia. Chef Julien also served as mentor and judge at the San Pellegrino Young Chef 2016 Competition held in Seoul, Korea. In 2017, Chef Julien presented at Madrid Fusion Manila, a prestigious culinary conference, alongside industry greats.

In 2018, he was one of twelve global culinary superstars featured at Hangar-7’s prestigious Michelin-starred guest chef concept Restaurant Ikarus, Austria. This was also the first time that the team brought the Odette experience to Austria.

GENERAL MANAGER

General Manager Steven Mason leads his front-of-house team to bring Chef Julien’s vision for the restaurant to life in the dining room.

Originally from Devon, England, Steven served as maître d at The Ledbury in London, where the decorated establishment gained its second Michelin star under his service. As first hire at The Crown at Whitebrook in Monmouthshire, Steven’s keen understanding and commitment to service standards were vital in reviving the restaurant after a 7-month refurbishment. Steven’s affable and congenial personality also took the level of hospitality at Aquila Restaurant in Bristol to new heights. Over the course of his recent stint at the family-run brasserie, it was quickly recognised for its exceptional and warm service.

HEAD SOMMELIER

Singaporean Vincent Tan, spearheads the beverage programme at Odette, curating a dedicated wine and tea list that prizes quality over variety and showcases makers who shares Odette’s respect for their harvest.

Vincent is a Certified Sommelier accredited by the Court of Master Sommeliers and holds an Advanced Certificate from the Wine and Spirits Education Trust. He was also awarded the Johanninger Wine Scholarship in 2012, which entitled him an immersive two-week bond-free apprenticeship at the Johanninger Winery in Germany. There he developed a thirst for learning how the intricacies of wine-making affect resulting characteristics – a quality that he hopes will help diners cultivate a richer understanding of wine.

Vincent won Singapore’s National Sommelier Competition 2015 and was the runner-up in Sopexa’s Asia’s best Sommelier in French Wines 2016.

RESTAURANT MANAGER

Jacques’s illustrious career in fine dining has included working at venerable institutions such as Paris’ Le Grand Vefour**, Midsummer House** in Cambridge as well as alongside three-starred chef Arnaud Lallement and Scott Hunnel of Victoria & Albert’s in Florida. He returned to Paris to work for the legendary Alain Passard at L’Arpege*** which further grew his passion for hospitality, the nobility of service and his appreciation for artisanal produce.

He joined Odette in late 2017 and has since been part of numerous events, coming full circle with Odette’s special collaboration with Alain Passard for Billecart-Salmon’s 200th Anniversary. He hopes to instil his passion and values in the younger members of the team as well as serve as a proud ambassador for French culture and savoir faire.

ASSISTANT RESTAURANT MANAGER

One of the most recognizable faces of the FOH team, Assistant Manager Jia Ling has followed Chef Royer from his days at Jaan where she won Equinox Complex “Employee of the Year” two years running. And it’s not hard to see why – with her cheery demeanor, she looks forward to interacting with guests and going out of her way to create personal and indelible experiences for everyone who passes through Odette’s doors. Including her colleagues, who look up to her as a mentor and confidante.

Jia Ling also manages the cheeseboard trolley at Odette and takes great joy in recommending to guests her favourite cheeses from Alsace’s Bernard Antony, “eleveur de fromages”.

SENIOR SOUS CHEF

Chef Julien’s right-hand man in the kitchen, sous chef Levin Lau has over a decade’s worth of industry experience in under his belt. At Odette, Levin’s key responsibilities include planning the menu, ordering and managing the chef brigade to ensure smooth services.

Having kick-started his career at Hilton Hotel Singapore’s Harbour Grill Restaurant, Levin went on to work at St. Regis Hotel Singapore’s Les Saveurs Restaurant as junior sous chef before taking on the junior sous chef role at Jaan for 3 years.

SENIOR SOUS CHEF

Sous chef Adam Wan has worked alongside Chef Julien for the better part of his career. Starting out as a line cook in 2011 at the former Equinox Restaurant, Adam rose through the ranks to Junior Sous Chef at Jaan in 2013. As a key member of the opening team at Odette, Adam assisted in the initial R&D and helped to conceive the menu.

During his time at Odette, Adam accompanied Chef Julien on several overseas gastronomic experiences. Together, they took on the Ubud Food Festival 2016 in Bali for a Four Hands dinner with Chef Nic Vanderbeeken of CasCades Restaurant, as well as, a Four Hands dinner with Chef Guillaume Galliot at The Tasting Room in Macau.

SOUS CHEF

Sous chef Yeo Sheng Xiong first met Chef Julien at St. Regis Hotel Singapore’s Les Saveurs Restaurant as a trainee in 2010. He rejoined him as commis at Jaan in 2012 and went on to become a member of the opening team at Odette in 2013. He has worked alongside Senior Sous Chefs Adam and Levin for over five years under Chef Julien’s guidance and mentorship, supporting them in keeping the day to day details in order.

Beyond Odette’s annual four hands series, he has also supported Chef Julien on numerous overseas culinary events and experiences including the St. Moritz Gourmet Festival in Switzerland and Singapore Tourism Board’s Singapore Supper Series in London.