JULIEN ROYER
Award-winning chef Julien Royer is co-owner of Odette, a three Michelin-starred modern French restaurant located at the iconic National Gallery Singapore. Born into a family of 4th generation farmers in Cantal, France, Julien spent his childhood foraging and harvesting in his family’s backyards. It cultivated in him an appreciation for all that Mother Nature has to offer. To this day, those experiences continue to shape his philosophy and inspire him to bring authenticity to the table, underpinned by the principles of French cuisine though his years in Asia have infused his approach with a sense of place.
In addition to being chef-owner of Odette, he is chef-patron of Claudine, a neighbourhood French restaurant for the present day, as well as founder of one Michelin-starred Louise, a French bistronomy-style restaurant in Hong Kong. As a restaurateur, Julien has come to be recognised around the world for bringing a refreshing perspective on French dining and takes pride in grooming the next generation of talent, providing a platform for people to shine.
Guided by a lifelong respect for seasonality, terroir and artisanal produce, Julien has devoted years to forging lasting relationships with some of the world’s finest boutique producers, taking pride in offering guests a unique opportunity to taste exceptional ingredients at their peak. Julien’s first venture into the kitchen under the legendary Michel Bras in Laguiole instilled in him a respect for the integrity and purity of each ingredient in every dish. His career then took him from the French West Indies to London, before landing in Singapore in 2008. He has presented at events including Madrid Fusion Manila, a prestigious culinary conference, Ubud Food Festival, where he was the only Singapore-based chef present as one of the headlining personalities, and at Chefs Club in New York. He has served as mentor as well as judge at the San Pellegrino Young Chef Competition, and was one of twelve global culinary superstars featured at Hangar-7’s illustrious Michelin-starred guest chef concept Restaurant Ikarus, Austria.
JULIEN ROYER
Award-winning chef Julien Royer is co-owner of Odette, a three Michelin-starred modern French restaurant located at the iconic National Gallery Singapore. Born into a family of 4th generation farmers in Cantal, France, Julien spent his childhood foraging and harvesting in his family’s backyards. It cultivated in him an appreciation for all that Mother Nature has to offer. To this day, those experiences continue to shape his philosophy and inspire him to bring authenticity to the table, underpinned by the principles of French cuisine though his years in Asia have infused his approach with a sense of place.
In addition to being chef-owner of Odette, he is chef-patron of Claudine, a neighbourhood French restaurant for the present day, as well as founder of one Michelin-starred Louise, a French bistronomy-style restaurant in Hong Kong. As a restaurateur, Julien has come to be recognised around the world for bringing a refreshing perspective on French dining and takes pride in grooming the next generation of talent, providing a platform for people to shine.
Guided by a lifelong respect for seasonality, terroir and artisanal produce, Julien has devoted years to forging lasting relationships with some of the world’s finest boutique producers, taking pride in offering guests a unique opportunity to taste exceptional ingredients at their peak. Julien’s first venture into the kitchen under the legendary Michel Bras in Laguiole instilled in him a respect for the integrity and purity of each ingredient in every dish. His career then took him from the French West Indies to London, before landing in Singapore in 2008. He has presented at events including Madrid Fusion Manila, a prestigious culinary conference, Ubud Food Festival, where he was the only Singapore-based chef present as one of the headlining personalities, and at Chefs Club in New York. He has served as mentor as well as judge at the San Pellegrino Young Chef Competition, and was one of twelve global culinary superstars featured at Hangar-7’s illustrious Michelin-starred guest chef concept Restaurant Ikarus, Austria.
STEVEN MASON
Heading the front-of-house team, Operations Director Steven Mason brings a wealth of leadership experience and has been instrumental in instilling the value of thoughtful hospitality that is warmly embraced at Odette. Hailing from Devon, England, Steven grew up in a family of chefs and restaurateurs, spending much of his youth working alongside his family. From a young age, he knew his calling was in hospitality but later realised his true passion lay in service.
Throughout his extensive career, Steven has worked across distinguished fine dining establishments in countryside hotel-restaurants and cities such as London and Singapore. He spent two years at the prestigious Le Manoir aux Quat’Saisons before serving as Maître D at The Ledbury where it gained its second Michelin star. As Front-of-House Manager at The Whitebrook, Steven’s leadership and commitment to impeccable service standards were vital in reviving the establishment after a 7-month refurbishment, leading to its first Michelin star.
Adopting a service style that is poised yet personable, Steven strongly believes in tailoring the experience to each guest, taking great care to build rapport and attune himself to their needs from the outset. He takes a similarly considered approach when grooming his team, cultivating an affable and intuitive culture of service, with great attention to quality and detail. He works closely with Chef Julien to realise his vision for the restaurant, constantly refining the arts de la table as he continues to take the experience to new heights.
STEVEN MASON
Heading the front-of-house team, Operations Director Steven Mason brings a wealth of leadership experience and has been instrumental in instilling the value of thoughtful hospitality that is warmly embraced at Odette. Hailing from Devon, England, Steven grew up in a family of chefs and restaurateurs, spending much of his youth working alongside his family. From a young age, he knew his calling was in hospitality but later realised his true passion lay in service.
Throughout his extensive career, Steven has worked across distinguished fine dining establishments in countryside hotel-restaurants and cities such as London and Singapore. He spent two years at the prestigious Le Manoir aux Quat’Saisons before serving as Maître D at The Ledbury where it gained its second Michelin star. As Front-of-House Manager at The Whitebrook, Steven’s leadership and commitment to impeccable service standards were vital in reviving the establishment after a 7-month refurbishment, leading to its first Michelin star.
Adopting a service style that is poised yet personable, Steven strongly believes in tailoring the experience to each guest, taking great care to build rapport and attune himself to their needs from the outset. He takes a similarly considered approach when grooming his team, cultivating an affable and intuitive culture of service, with great attention to quality and detail. He works closely with Chef Julien to realise his vision for the restaurant, constantly refining the arts de la table as he continues to take the experience to new heights.
VINCENT TAN
Singaporean Vincent Tan spearheads the beverage programme at Odette, curating a dedicated wine list that is unconstrained by region or label. He applies a human-centric approach guided by winemakers’ philosophies, showcasing makers who share Odette’s passion for their product and craft.
Vincent is a Certified Sommelier accredited by the Court of Master Sommeliers and holds a Level 3 Certificate from the Wine and Spirits Education Trust. He has played a key role in establishing the wine and beverage programme at several restaurants including Verre, Corner House and currently, Odette. In 2012, Vincent was awarded the Johanninger Wine Scholarship, 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 appreciation of wine.
In 2015, Vincent won Singapore’s National Sommelier Competition and was the runner-up in Sopexa’s Asia’s best Sommelier in French Wines 2016. Beyond his work at Odette, he is passionate about nurturing the next generation of sommeliers and works closely with the Sommelier Association of Singapore to develop training programmes.
VINCENT TAN
Singaporean Vincent Tan spearheads the beverage programme at Odette, curating a dedicated wine list that is unconstrained by region or label. He applies a human-centric approach guided by winemakers’ philosophies, showcasing makers who share Odette’s passion for their product and craft.
Vincent is a Certified Sommelier accredited by the Court of Master Sommeliers and holds a Level 3 Certificate from the Wine and Spirits Education Trust. He has played a key role in establishing the wine and beverage programme at several restaurants including Verre, Corner House and currently, Odette. In 2012, Vincent was awarded the Johanninger Wine Scholarship, 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 appreciation of wine.
In 2015, Vincent won Singapore’s National Sommelier Competition and was the runner-up in Sopexa’s Asia’s best Sommelier in French Wines 2016. Beyond his work at Odette, he is passionate about nurturing the next generation of sommeliers and works closely with the Sommelier Association of Singapore to develop training programmes.
JACQUES ALVERNHE
Inspired by the nobility of service and his love for people, General Manager Jacques Alvernhe oversees front-of-house operations, curating seamless guests experiences at Odette informed by his extensive knowledge of cuisine combined with a considered service approach. His illustrious career in fine dining includes serving at venerable institutions such as Paris’ Le Grand Vefour and Midsummer House in Cambridge. He later returned to Paris to work alongside Alain Passard at L’Arpege, an experience which helped him foster a greater respect and understanding of artisanal produce.
Instilling a culture of continuous learning at Odette, Jacques is actively involved in planning regular trainings to enrich the team’s expertise across both domains of culinary and hospitality. He takes great pride in delivering unique and memorable experiences for each of his guests, passionately bringing the story of Odette to life through attentive service and savoir faire.
Since joining Odette in 2017, Jacques has been involved in numerous events including Odette’s special collaboration with Alain Passard for Billecart-Salmon’s 200th Anniversary and accompanying Chef Julien on the COOK JAPAN PROJECT in Tokyo to bring the Odette experience overseas.
JACQUES ALVERNHE
Inspired by the nobility of service and his love for people, General Manager Jacques Alvernhe oversees front-of-house operations, curating seamless guests experiences at Odette informed by his extensive knowledge of cuisine combined with a considered service approach. His illustrious career in fine dining includes serving at venerable institutions such as Paris’ Le Grand Vefour and Midsummer House in Cambridge. He later returned to Paris to work alongside Alain Passard at L’Arpege, an experience which helped him foster a greater respect and understanding of artisanal produce.
Instilling a culture of continuous learning at Odette, Jacques is actively involved in planning regular trainings to enrich the team’s expertise across both domains of culinary and hospitality. He takes great pride in delivering unique and memorable experiences for each of his guests, passionately bringing the story of Odette to life through attentive service and savoir faire.
Since joining Odette in 2017, Jacques has been involved in numerous events including Odette’s special collaboration with Alain Passard for Billecart-Salmon’s 200th Anniversary and accompanying Chef Julien on the COOK JAPAN PROJECT in Tokyo to bring the Odette experience overseas.
DAN ZENOU
A graduate of Savoie Léman in Thonon-les-bains, France, Dan Zenou has had a remarkable career having spent time at many prestigious restaurants around the world including Angler*, Seven Park Place*, Vue de Monde and most recently, Pollen Street Social*. At Angler, he was on the team when the restaurant earned its first Michelin star.
Since joining Odette as Head Waiter, Dan has been committed to delivering service of the highest standard, ensuring that every step of the guest experience is well thought out and carefully executed.
DAN ZENOU
A graduate of Savoie Léman in Thonon-les-bains, France, Dan Zenou has had a remarkable career having spent time at many prestigious restaurants around the world including Angler*, Seven Park Place*, Vue de Monde and most recently, Pollen Street Social*. At Angler, he was on the team when the restaurant earned its first Michelin star.
Since joining Odette, Dan has been committed to delivering service of the highest standard, ensuring that every step of the guest experience is well thought out and carefully executed. His ferventness and keen eye for every aspect of hospitality have taken him from Head Waiter to Restaurant Manager.
LEVIN LAU
An integral member of the Odette team since opening, Executive Chef Levin Lau has over a decade’s worth of industry experience under his belt and brings a wealth of knowledge to kitchen management. Growing up along the coast of Malaysia, Levin would help his father at his vegetable stall in the local markets, learning about produce and supply chains along the way. He credits his mother with starting him on his culinary journey – it was through time spent with her in the kitchen that he realised his love for cooking.
Upon graduating from SHATEC, Levin cut his teeth at Hilton Hotel Singapore’s Harbour Grill Restaurant, later taking up a Junior Sous Chef position at Brasserie Les Saveurs in St. Regis Hotel Singapore where he first met Chef Julien in 2007. Since then he has worked with Chef Julien in close capacity, moving with him to JAAN before assisting with Odette’s opening in 2015 where he led kitchen planning and helped build the opening team; he was also majorly involved in ingredients and recipe testing. Levin now works daily on kitchen management and overseeing logistics, cultivating relationships with suppliers to source quality produce from around the world to Odette, ordering and managing inventory.
He has supported Chef Julien in various large-scale gastronomic projects overseas, including the St. Moritz Gourmet Festival in Switzerland and the COOK JAPAN PROJECT in Tokyo, working alongside a star-studded line-up of internationally renowned chefs.
LEVIN LAU
An integral member of the Odette team since opening, Executive Chef Levin Lau has over a decade’s worth of industry experience under his belt and brings a wealth of knowledge to kitchen management. Growing up along the coast of Malaysia, Levin would help his father at his vegetable stall in the local markets, learning about produce and supply chains along the way. He credits his mother with starting him on his culinary journey – it was through time spent with her in the kitchen that he realised his love for cooking.
Upon graduating from SHATEC, Levin cut his teeth at Hilton Hotel Singapore’s Harbour Grill Restaurant, later taking up a Junior Sous Chef position at Brasserie Les Saveurs in St. Regis Hotel Singapore where he first met Chef Julien in 2007. Since then he has worked with Chef Julien in close capacity, moving with him to JAAN before assisting with Odette’s opening in 2015 where he led kitchen planning and helped build the opening team; he was also majorly involved in ingredients and recipe testing. Levin now works daily on kitchen management and overseeing logistics, cultivating relationships with suppliers to source quality produce from around the world to Odette, ordering and managing inventory.
He has supported Chef Julien in various large-scale gastronomic projects overseas, including the St. Moritz Gourmet Festival in Switzerland and the COOK JAPAN PROJECT in Tokyo, working alongside a star-studded line-up of internationally renowned chefs.
ADAM WAN
Chef Julien’s right-hand man in the kitchen, Head Chef Adam Wan has worked alongside Chef Julien for the better part of his career since 2011. Originally from Malaysia, Adam fondly remembers time spent with his grandmother at local markets and building wood fires for her cooking. Recognising her commitment to ensuring his family had lovingly prepared meals to sit down to and the power food had to bring people together inspired him to enroll into culinary school. At 20 years old, he relocated to Singapore and after a chance encounter with Chef Julien – then helming JAAN at Swissotel the Stamford while Adam was on the line at the former Equinox restaurant one floor below – Adam was invited to join JAAN, soon rising the ranks to Junior Sous Chef. He was a key member of the opening team at Odette in 2015, assisting in initial R&D and helping to conceive the menu.
Meeting Chef Julien was a turning point in his career; the duo have forged an indescribable bond and unique working chemistry ever since. Under Chef Julien’s tutelage, Adam has worked his way up to Head Chef, now leading the kitchen brigade, mentoring and grooming his colleagues, while also playing an instrumental role in ongoing menu development to consistently uphold the highest standards.
Adam has accompanied Chef Julien on several overseas gastronomic experiences. Together, they took on Ubud Food Festival 2016 in Bali, presented at Madrid Fusion Manila 2017, and brought the Odette experience abroad to the prestigious Chefs Club in New York, Restaurant Ikarus in Hangar-7, as well as a four hands with Chef Mauro Colagreco at Mirazur.
ADAM WAN
Chef Julien’s right-hand man in the kitchen, Chef de Cuisine Adam Wan has worked alongside Chef Julien for the better part of his career since 2011. Originally from Malaysia, Adam fondly remembers time spent with his grandmother at local markets and building wood fires for her cooking. Recognising her commitment to ensuring his family had lovingly prepared meals to sit down to and the power food had to bring people together inspired him to enroll into culinary school. At 20 years old, he relocated to Singapore and after a chance encounter with Chef Julien – then helming JAAN at Swissotel the Stamford while Adam was on the line at the former Equinox restaurant one floor below – Adam was invited to join JAAN, soon rising the ranks to Junior Sous Chef. He was a key member of the opening team at Odette in 2015, assisting in initial R&D and helping to conceive the menu.
Meeting Chef Julien was a turning point in his career; the duo have forged an indescribable bond and unique working chemistry ever since. Under Chef Julien’s tutelage, Adam has worked his way up to Chef de Cuisine, now leading the kitchen brigade, mentoring and grooming his colleagues, while also playing an instrumental role in ongoing menu development to consistently uphold the highest standards.
Adam has accompanied Chef Julien on several overseas gastronomic experiences. Together, they took on Ubud Food Festival 2016 in Bali, presented at Madrid Fusion Manila 2017, and brought the Odette experience abroad to the prestigious Chefs Club in New York, Restaurant Ikarus in Hangar-7, as well as a four hands with Chef Mauro Colagreco at Mirazur.
YEO SHENG XIONG
A Singapore native, Sheng Xiong has spent over a decade under Chef Julien’s leadership, rising the ranks to Chef de Cuisine at Odette. From a young age, he grew up close to the water, spending weekends helping out at his father’s local fish farm and taking regular fishing trips around neighbouring islands. It nurtured an innate love for the sea, fostering a passion for seafood and ethical fishing he still carries with him today.
While he initially considered a career that would keep him closer to the sea, he’d also grown up assisting his grandmother in the kitchen in preparation for weekly dinners with the extended family. Moved by this expression of love through cooking and the role it played in bringing people together, it motivated him to pursue a career as a chef. In 2010, he started out as a trainee at Brasserie Les Saveurs in St. Regis Hotel Singapore where he first met Chef Julien, eventually moving with him to JAAN and working his way up the ranks. He has been with the team since Odette’s inception, bringing a proficiency to oversee service and support with ongoing menu R&D, in turn becoming a mentor to many of his aspiring colleagues.
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, Singapore Tourism Board’s Singapore Supper Series in London and Chef Daniel Boulud’s annual Sunday Supper fundraiser for Citymeals on Wheels in New York.
YEO SHENG XIONG
A Singapore native, Sheng Xiong has spent over a decade under Chef Julien’s leadership, rising the ranks to Chef de Cuisine at Odette. From a young age, he grew up close to the water, spending weekends helping out at his father’s local fish farm and taking regular fishing trips around neighbouring islands. It nurtured an innate love for the sea, fostering a passion for seafood and ethical fishing he still carries with him today.
While he initially considered a career that would keep him closer to the sea, he’d also grown up assisting his grandmother in the kitchen in preparation for weekly dinners with the extended family. Moved by this expression of love through cooking and the role it played in bringing people together, it motivated him to pursue a career as a chef. In 2010, he started out as a trainee at Brasserie Les Saveurs in St. Regis Hotel Singapore where he first met Chef Julien, eventually moving with him to JAAN and working his way up the ranks. He has been with the team since Odette’s inception, bringing a proficiency to oversee service and support with ongoing menu R&D, in turn becoming a mentor to many of his aspiring colleagues.
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, Singapore Tourism Board’s Singapore Supper Series in London and Chef Daniel Boulud’s annual Sunday Supper fundraiser for Citymeals on Wheels in New York.
LOUISA LIM
Since graduating from Le Cordon Bleu Paris, Pastry Chef, Louisa Lim has honed her craft at several Michelin-starred establishments in France and at home in Singapore. While living in France, she was motivated by the passion the French had for their professions and was inspired to follow her dreams of becoming a pastry chef. Within a year and a half, she worked her way from intern to Pastry Commis at Hexagone and Histoires in Paris, France. During her time at Apicius, she quickly progressed and was instrumental in conceptualising the dessert menus.
Bringing with her a keen eye for detail, Louisa joined Odette in 2019 where she works closely with Chef Julien to imagine desserts to satiate both the Eastern and Western palate. She is constantly pushing the boundaries, challenging herself and leading her team to incorporate ‘hot kitchen’ techniques in pastry, meld contrasting flavours together in harmony and create desserts which balance the menu while drawing the Odette experience to a delightful and delicate close.
LOUISA LIM
Since graduating from Le Cordon Bleu Paris, Pastry Chef, Louisa Lim has honed her craft at several Michelin-starred establishments in France and at home in Singapore. While living in France, she was motivated by the passion the French had for their professions and was inspired to follow her dreams of becoming a pastry chef. Within a year and a half, she worked her way from intern to Pastry Commis at Hexagone and Histoires in Paris, France. During her time at Apicius, she quickly progressed and was instrumental in conceptualising the dessert menus.
Bringing with her a keen eye for detail, Louisa joined Odette in 2019 where she works closely with Chef Julien to imagine desserts to satiate both the Eastern and Western palate. She is constantly pushing the boundaries, challenging herself and leading her team to incorporate ‘hot kitchen’ techniques in pastry, meld contrasting flavours together in harmony and create desserts which balance the menu while drawing the Odette experience to a delightful and delicate close.
OUR PEOPLE
JULIEN ROYER
Award-winning chef Julien Royer is co-owner of Odette, a three Michelin-starred modern French restaurant located at the iconic National Gallery Singapore. Born into a family of 4th generation farmers in Cantal, France, Julien spent his childhood foraging and harvesting in his family’s backyards. It cultivated in him an appreciation for all that Mother Nature has to offer. To this day, those experiences continue to shape his philosophy and inspire him to bring authenticity to the table, underpinned by the principles of French cuisine though his years in Asia have infused his approach with a sense of place.
In addition to being chef-owner of Odette, he is chef-patron of Claudine, a neighbourhood French restaurant for the present day, as well as founder of one Michelin-starred Louise, a French bistronomy-style restaurant in Hong Kong. As a restaurateur, Julien has come to be recognised around the world for bringing a refreshing perspective on French dining and takes pride in grooming the next generation of talent, providing a platform for people to shine.
Guided by a lifelong respect for seasonality, terroir and artisanal produce, Julien has devoted years to forging lasting relationships with some of the world’s finest boutique producers, taking pride in offering guests a unique opportunity to taste exceptional ingredients at their peak. Julien’s first venture into the kitchen under the legendary Michel Bras in Laguiole instilled in him a respect for the integrity and purity of each ingredient in every dish. His career then took him from the French West Indies to London, before landing in Singapore in 2008. He has presented at events including Madrid Fusion Manila, a prestigious culinary conference, Ubud Food Festival, where he was the only Singapore-based chef present as one of the headlining personalities, and at Chefs Club in New York. He has served as mentor as well as judge at the San Pellegrino Young Chef Competition, and was one of twelve global culinary superstars featured at Hangar-7’s illustrious Michelin-starred guest chef concept Restaurant Ikarus, Austria.
JULIEN ROYER, CHEF-OWNER
STEVEN MASON
Heading the front-of-house team, Operations Director Steven Mason brings a wealth of leadership experience and has been instrumental in instilling the value of thoughtful hospitality that is warmly embraced at Odette. Hailing from Devon, England, Steven grew up in a family of chefs and restaurateurs, spending much of his youth working alongside his family. From a young age, he knew his calling was in hospitality but later realised his true passion lay in service.
Throughout his extensive career, Steven has worked across distinguished fine dining establishments in countryside hotel-restaurants and cities such as London and Singapore. He spent two years at the prestigious Le Manoir aux Quat’Saisons before serving as Maître D at The Ledbury where it gained its second Michelin star. As Front-of-House Manager at The Whitebrook, Steven’s leadership and commitment to impeccable service standards were vital in reviving the establishment after a 7-month refurbishment, leading to its first Michelin star.
Adopting a service style that is poised yet personable, Steven strongly believes in tailoring the experience to each guest, taking great care to build rapport and attune himself to their needs from the outset. He takes a similarly considered approach when grooming his team, cultivating an affable and intuitive culture of service, with great attention to quality and detail. He works closely with Chef Julien to realise his vision for the restaurant, constantly refining the arts de la table as he continues to take the experience to new heights.
STEVEN MASON, OPERATIONS DIRECTOR
VINCENT TAN
Singaporean Vincent Tan spearheads the beverage programme at Odette, curating a dedicated wine list that is unconstrained by region or label. He applies a human-centric approach guided by winemakers’ philosophies, showcasing makers who share Odette’s passion for their product and craft.
Vincent is a Certified Sommelier accredited by the Court of Master Sommeliers and holds a Level 3 Certificate from the Wine and Spirits Education Trust. He has played a key role in establishing the wine and beverage programme at several restaurants including Verre, Corner House and currently, Odette. In 2012, Vincent was awarded the Johanninger Wine Scholarship, 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 appreciation of wine.
In 2015, Vincent won Singapore’s National Sommelier Competition and was the runner-up in Sopexa’s Asia’s best Sommelier in French Wines 2016. Beyond his work at Odette, he is passionate about nurturing the next generation of sommeliers and works closely with the Sommelier Association of Singapore to develop training programmes.
VINCENT TAN, WINE DIRECTOR
JACQUES ALVERNHE
Inspired by the nobility of service and his love for people, Restaurant Manager Jacques Alvernhe oversees front-of-house operations, curating seamless guests experiences at Odette informed by his extensive knowledge of cuisine combined with a considered service approach. His illustrious career in fine dining includes serving at venerable institutions such as Paris’ Le Grand Vefour and Midsummer House in Cambridge. He later returned to Paris to work alongside Alain Passard at L’Arpege, an experience which helped him foster a greater respect and understanding of artisanal produce.
Instilling a culture of continuous learning at Odette, Jacques is actively involved in planning regular trainings to enrich the team’s expertise across both domains of culinary and hospitality. He takes great pride in delivering unique and memorable experiences for each of his guests, passionately bringing the story of Odette to life through attentive service and savoir faire.
Since joining Odette in 2017, Jacques has been involved in numerous events including Odette’s special collaboration with Alain Passard for Billecart-Salmon’s 200th Anniversary and accompanying Chef Julien on the COOK JAPAN PROJECT in Tokyo to bring the Odette experience overseas.
JACQUES ALVERNHE, GENERAL MANAGER
LEVIN LAU
An integral member of the Odette team since opening, Executive Chef Levin Lau has over a decade’s worth of industry experience under his belt and brings a wealth of knowledge to kitchen management. Growing up along the coast of Malaysia, Levin would help his father at his vegetable stall in the local markets, learning about produce and supply chains along the way. He credits his mother with starting him on his culinary journey – it was through time spent with her in the kitchen that he realised his love for cooking.
Upon graduating from SHATEC, Levin cut his teeth at Hilton Hotel Singapore’s Harbour Grill Restaurant, later taking up a Junior Sous Chef position at Brasserie Les Saveurs in St. Regis Hotel Singapore where he first met Chef Julien in 2007. Since then he has worked with Chef Julien in close capacity, moving with him to JAAN before assisting with Odette’s opening in 2015 where he led kitchen planning and helped build the opening team; he was also majorly involved in ingredients and recipe testing. Levin now works daily on kitchen management and overseeing logistics, cultivating relationships with suppliers to source quality produce from around the world to Odette, ordering and managing inventory.
He has supported Chef Julien in various large-scale gastronomic projects overseas, including the St. Moritz Gourmet Festival in Switzerland and the COOK JAPAN PROJECT in Tokyo, working alongside a star-studded line-up of internationally renowned chefs.
LEVIN LAU, EXECUTIVE CHEF
ADAM WAN
Chef Julien’s right-hand man in the kitchen, Head Chef Adam Wan has worked alongside Chef Julien for the better part of his career since 2011. Originally from Malaysia, Adam fondly remembers time spent with his grandmother at local markets and building wood fires for her cooking. Recognising her commitment to ensuring his family had lovingly prepared meals to sit down to and the power food had to bring people together inspired him to enroll into culinary school. At 20 years old, he relocated to Singapore and after a chance encounter with Chef Julien – then helming JAAN at Swissotel the Stamford while Adam was on the line at the former Equinox restaurant one floor below – Adam was invited to join JAAN, soon rising the ranks to Junior Sous Chef. He was a key member of the opening team at Odette in 2015, assisting in initial R&D and helping to conceive the menu.
Meeting Chef Julien was a turning point in his career; the duo have forged an indescribable bond and unique working chemistry ever since. Under Chef Julien’s tutelage, Adam has worked his way up to Chef de Cuisine, now leading the kitchen brigade, mentoring and grooming his colleagues, while also playing an instrumental role in ongoing menu development to consistently uphold the highest standards.
Adam has accompanied Chef Julien on several overseas gastronomic experiences. Together, they took on Ubud Food Festival 2016 in Bali, presented at Madrid Fusion Manila 2017, and brought the Odette experience abroad to the prestigious Chefs Club in New York, Restaurant Ikarus in Hangar-7, as well as a four hands with Chef Mauro Colagreco at Mirazur.
ADAM WAN, HEAD CHEF
YEO SHENG XIONG
A Singapore native, Sheng Xiong has spent over a decade under Chef Julien’s leadership, rising the ranks to Chef de Cuisine at Odette. From a young age, he grew up close to the water, spending weekends helping out at his father’s local fish farm and taking regular fishing trips around neighbouring islands. It nurtured an innate love for the sea, fostering a passion for seafood and ethical fishing he still carries with him today.
While he initially considered a career that would keep him closer to the sea, he’d also grown up assisting his grandmother in the kitchen in preparation for weekly dinners with the extended family. Moved by this expression of love through cooking and the role it played in bringing people together, it motivated him to pursue a career as a chef. In 2010, he started out as a trainee at Brasserie Les Saveurs in St. Regis Hotel Singapore where he first met Chef Julien, eventually moving with him to JAAN and working his way up the ranks. He has been with the team since Odette’s inception, bringing a proficiency to oversee service and support with ongoing menu R&D, in turn becoming a mentor to many of his aspiring colleagues.
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, Singapore Tourism Board’s Singapore Supper Series in London and Chef Daniel Boulud’s annual Sunday Supper fundraiser for Citymeals on Wheels in New York.
YEO SHENG XIONG, CHEF DE CUISINE
LOUISA LIM
Since graduating from Le Cordon Bleu Paris, Pastry Chef, Louisa Lim has honed her craft at several Michelin-starred establishments in France and at home in Singapore. While living in France, she was motivated by the passion the French had for their professions and was inspired to follow her dreams of becoming a pastry chef. Within a year and a half, she worked her way from intern to Pastry Commis at Hexagone and Histoires in Paris, France. During her time at Apicius, she quickly progressed and was instrumental in conceptualising the dessert menus.
Bringing with her a keen eye for detail, Louisa joined Odette in 2019 where she works closely with Chef Julien to imagine desserts to satiate both the Eastern and Western palate. She is constantly pushing the boundaries, challenging herself and leading her team to incorporate ‘hot kitchen’ techniques in pastry, meld contrasting flavours together in harmony and create desserts which balance the menu while drawing the Odette experience to a delightful and delicate close.
LOUISA LIM, PASTRY CHEF
DAN ZENOU
A graduate of Savoie Léman in Thonon-les-bains, France, Dan Zenou has had a remarkable career having spent time at many prestigious restaurants around the world including Angler*, Seven Park Place*, Vue de Monde and most recently, Pollen Street Social*. At Angler, he was on the team when the restaurant earned its first Michelin star.
Since joining Odette as Head Waiter, Dan has been committed to delivering service of the highest standard, ensuring that every step of the guest experience is well thought out and carefully executed.
DAN ZENOU, RESTAURANT MANAGER
THE ODETTE TEAM
