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 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.

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”.

EXECUTIVE CHEF

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.

CHEF DE CUISINE

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.

SOUS CHEF

A Singapore native, Sheng Xiong has spent over a decade under Chef Julien’s leadership, rising the ranks to Sous Chef 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. 

PASTRY JUNIOR SOUS CHEF

Since graduating from Le Cordon Bleu Paris, Pastry Junior Sous 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.

HEAD WAITER

Geoffrey Leotot has worked in a number of notable and award-winning establishments throughout France. While pursuing his National Diploma in Hospitality Management he took up an internship at Charles Barrier*, where he was promoted to Head Waiter upon graduation. He went on to serve as Head Waiter at La Table de Levernois* in Hostellerie de Levernois before joining the team at Odette in 2018. 

Warm and approachable, Geoffrey always anticipates the needs of guests and even his colleagues. He is constantly looking for ways to enhance the guest experience or lend a helping hand.

HEAD WAITER

While at university pursuing a degree in law, Zachary Tseng found his true calling in the hospitality industry after taking a part-time job at The Kitchen Table in the W Hotel, Taipei. Since graduating, Zachary has spent time working in the UK and earned a Level Two Certificate from the Wine & Spirit Education Trust. He served as Assistant Manager at S.T.A.Y by Yannick Alléno until 2018 when he became part of the Odette team. 

A key member of the Front of House team, Zachary has been pivotal in upholding the quality and spirit of service at Odette. He is always ready to help, and eager to impart his knowledge to newer members of the team.

HEAD WAITER

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. 

ASSISTANT SOMMELIER

Lesley Liu has a Level Three Certificate from the Wine & Spirit Education Trust, as well as Honors in both the French Wine Scholar and Italian Wine Scholar. She is also a Certified Level Two Barossa Specialist and Level One Cava Conocedor. Prior to joining Odette, Lesley served at Le Moût under Relais & Châteaux, La Fête and Shangri-La’s Far Eastern Plaza Hotel. 

As Assistant Sommelier, Lesley has been instrumental in curating the beverage programme at Odette. She strives to always offer her best, be it in service or through her considered recommendations to create meaningful experiences.

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 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.

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”.

EXECUTIVE CHEF

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.

CHEF DE CUISINE

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.

SOUS CHEF

A Singapore native, Sheng Xiong has spent over a decade under Chef Julien’s leadership, rising the ranks to Sous Chef 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. 

PASTRY JUNIOR SOUS CHEF

Since graduating from Le Cordon Bleu Paris, Pastry Junior Sous 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.

HEAD WAITER

Geoffrey Leotot has worked in a number of notable and award-winning establishments throughout France. While pursuing his National Diploma in Hospitality Management he took up an internship at Charles Barrier*, where he was promoted to Head Waiter upon graduation. He went on to serve as Head Waiter at La Table de Levernois* in Hostellerie de Levernois before joining the team at Odette in 2018. 

Warm and approachable, Geoffrey always anticipates the needs of guests and even his colleagues. He is constantly looking for ways to enhance the guest experience or lend a helping hand.

HEAD WAITER

While at university pursuing a degree in law, Zachary Tseng found his true calling in the hospitality industry after taking a part-time job at The Kitchen Table in the W Hotel, Taipei. Since graduating, Zachary has spent time working in the UK and earned a Level Two Certificate from the Wine & Spirit Education Trust. He served as Assistant Manager at S.T.A.Y by Yannick Alléno until 2018 when he became part of the Odette team. 

A key member of the Front of House team, Zachary has been pivotal in upholding the quality and spirit of service at Odette. He is always ready to help, and eager to impart his knowledge to newer members of the team.

HEAD WAITER

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.

ASSISTANT SOMMELIER

Lesley Liu has a Level Three Certificate from the Wine & Spirit Education Trust, as well as Honors in both the French Wine Scholar and Italian Wine Scholar. She is also a Certified Level Two Barossa Specialist and Level One Cava Conocedor. Prior to joining Odette, Lesley served at Le Moût under Relais & Châteaux, La Fête and Shangri-La’s Far Eastern Plaza Hotel. 

As Assistant Sommelier, Lesley has been instrumental in curating the beverage programme at Odette. She strives to always offer her best, be it in service or through her considered recommendations to create meaningful experiences.