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.
JACQUES ALVERNHE
Inspired by the nobility of service and his love for people, General Manager Jacques Alvernhe leads front-of-house operations, curating seamless guests’ experiences at Odette through extensive knowledge of cuisine and an intentional hospitality 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.
Since joining Odette in 2016, Jacques has risen through the ranks, from Assistant Manager to now, General Manager. He takes great pride in delivering unique and memorable experiences for each of his guests, passionately bringing the story of Odette to life with attentiveness and a touch of savoir faire.
Today, he works closely with Chef Julien Royer to mentor the next generation of hospitality leaders. Passionate about instilling a culture of continuous learning at Odette, Jacques is actively involved in planning regular training to enrich the team’s expertise across domains in both culinary and hospitality.
JACQUES ALVERNHE
Inspired by the nobility of service and his love for people, General Manager Jacques Alvernhe leads front-of-house operations, curating seamless guests’ experiences at Odette through extensive knowledge of cuisine and an intentional hospitality 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.
Since joining Odette in 2016, Jacques has risen through the ranks, from Assistant Manager to now, General Manager. He takes great pride in delivering unique and memorable experiences for each of his guests, passionately bringing the story of Odette to life with attentiveness and a touch of savoir faire.
Today, he works closely with Chef Julien Royer to mentor the next generation of hospitality leaders. Passionate about instilling a culture of continuous learning at Odette, Jacques is actively involved in planning regular training to enrich the team’s expertise across domains of both culinary and hospitality.
VINCENT TAN
Singaporean Vincent Tan spearheads the beverage programme at Odette and curates 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 terroir, product and craft.
In 2012, Vincent was awarded the Johanninger Wine Scholarship, which led him to an immersive apprenticeship at the Johanninger Winery in Germany. There he developed a thirst for learning about the intricacies of wine-making and its resulting characteristics; with this knowledge and experience, he hopes to 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.
Vincent is also a Certified Sommelier accredited by the Court of Master Sommeliers and currently holds a Level 3 Certification from the Wine and Spirits Education Trust. He started his career at the tender age of 19, but has since played a key role in establishing the wine and beverage programme at several restaurants including Verre, Corner House and presently, Odette.
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. Having developed a rewarding career built on a deep passion for wines, Vincent hopes to inspire young, aspiring sommeliers to follow their passion.
VINCENT TAN
Singaporean Vincent Tan spearheads the beverage programme at Odette and curates 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 terroir, product and craft.
In 2012, Vincent was awarded the Johanninger Wine Scholarship, which led him to an immersive apprenticeship at the Johanninger Winery in Germany. There he developed a thirst for learning about the intricacies of wine-making and its resulting characteristics; with this knowledge and experience, he hopes to 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.
Vincent is also a Certified Sommelier accredited by the Court of Master Sommeliers and currently holds a Level 3 Certification from the Wine and Spirits Education Trust. He started his career at the tender age of 19, but has since played a key role in establishing the wine and beverage programme at several restaurants including Verre, Corner House and presently, Odette.
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. Having developed a rewarding career built on a deep passion for wines, Vincent hopes to inspire young, aspiring sommeliers to follow their passion.
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.
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 Michelin restaurants Hexagon and Histoires in Paris. She then moved on to reopen restaurant Apicius under the guidance of Pastry Chef Marc Lecomte and Jerome Chaucesse, Meilleur ouvrier de France – Pâtissier Confiseur 2015.
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. In 2023, she was named Asia’s Best Pastry Chef.
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 Michelin restaurants Hexagon and Histoires in Paris. She then moved on to reopen restaurant Apicius under the guidance of Pastry Chef Marc Lecomte and Jerome Chaucesse, Meilleur ouvrier de France – Pâtissier Confiseur 2015.
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. In 2023, she was named Asia’s Best Pastry 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. Sheng Xiong grew up close to the ocean, spending weekends helping out at his father’s local fish farm and taking regular fishing trips around neighbouring islands. This nurtured an innate love for the sea, fostering a passion for seafood and ethical practices he still carries with him today.
He’d also grown up in the kitchen, assisting his grandmother in preparing weekly dinners with the extended family. Moved by this expression of love through cooking and the role it played in bringing people together, Sheng Xiong pursued a career as a chef—to great success. In 2010, he started out as a trainee at Brasserie Les Saveurs in St. Regis Hotel Singapore, where he first met Chef Julien Royer, eventually moving with him to JAAN and working his way up the ranks.
Sheng Xiong has been with the team since Odette’s inception, bringing a proficiency and direction to service and support with the on-going menu R&D. Under the tutelage of Chef Julien, he has honed a culinary approach rooted in simplicity, informed by his Asian heritage and modern French training. Sheng Xiong is a hands-on mentor and a leader who is committed to helping others grow and develop. A strong believer in leading by example, he finds great fulfilment in encouraging growth, inspiring and motivating others to achieve their absolute potential.
Beyond Odette’s annual four hands series, he has also supported Chef Julien on numerous international culinary events and experiences, including the St. Moritz Gourmet Festival in Switzerland, Chef Daniel Boulud’s annual Sunday Supper fundraiser for Citymeals on Wheels in New York, and most recently Le Dîner des Grands Chefs held at l’Abbaye de Collonges. He also represented Chef Julien in Odette’s first overseas residency program in Maldives in 2022.
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. Sheng Xiong grew up close to the ocean, spending weekends helping out at his father’s local fish farm and taking regular fishing trips around neighbouring islands. This nurtured an innate love for the sea, fostering a passion for seafood and ethical practices he still carries with him today.
He’d also grown up in the kitchen, assisting his grandmother in preparing weekly dinners with the extended family. Moved by this expression of love through cooking and the role it played in bringing people together, Sheng Xiong pursued a career as a chef—to great success. In 2010, he started out as a trainee at Brasserie Les Saveurs in St. Regis Hotel Singapore, where he first met Chef Julien Royer, eventually moving with him to JAAN and working his way up the ranks.
Sheng Xiong has been with the team since Odette’s inception, bringing a proficiency and direction to service and support with the on-going menu R&D. Under the tutelage of Chef Julien, he has honed a culinary approach rooted in simplicity, informed by his Asian heritage and modern French training. Sheng Xiong is a hands-on mentor and a leader who is committed to helping others grow and develop. A strong believer in leading by example, he finds great fulfilment in encouraging growth, inspiring and motivating others to achieve their absolute potential.
Beyond Odette’s annual four hands series, he has also supported Chef Julien on numerous international culinary events and experiences, including the St. Moritz Gourmet Festival in Switzerland, Chef Daniel Boulud’s annual Sunday Supper fundraiser for Citymeals on Wheels in New York, and most recently Le Dîner des Grands Chefs held at l’Abbaye de Collonges. He also represented Chef Julien in Odette’s first overseas residency program in Maldives in 2022.
ABEL SU
Singaporean Abel Su is no stranger to the international fine-dining scene, having staged at lauded restaurants like JAAN in Singapore, Atera in New York City, and later in Bacchanalia as Chef de Partie in 2013. He was handpicked by Chef Julien Royer to be part of the opening team of Singapore’s most anticipated French fine-dining restaurant, Odette in 2015. He went on to work at an illustrious line-up of world class restaurants, as a stagiaire at Brae in Victoria, Australia, and Executive Sous Chef at Ensue, Shen Zhen, before making his full-circle return as Research & Development Chef de Cuisine at Odette.
Today, Abel heads the Research and Development program at Odette, combining years of experience, training, and technical prowess to champion innovation and creativity. He firmly believes that innovation is essential to drive growth and evolution in the culinary industry, and hopes to inspire others to do the same.
In his journey from stagiaire to a senior member of the team, he has discovered immense satisfaction from mentoring and pushing young, aspiring chefs to reach their fullest potential. He was also part of the founding team of Magic Square, a platform that supports up-and-coming chefs in developing and showcasing their talents.
ABEL SU
Singaporean Abel Su is no stranger to the international fine-dining scene, having staged at lauded restaurants like JAAN in Singapore, Atera in New York City, and later in Bacchanalia as Chef de Partie in 2013. He was handpicked by Chef Julien Royer to be part of the opening team of Singapore’s most anticipated French fine-dining restaurant, Odette in 2015. He went on to work at an illustrious line-up of world class restaurants, as a stagiaire at Brae in Victoria, Australia, and Executive Sous Chef at Ensue, Shen Zhen, before making his full-circle return as Research & Development Chef de Cuisine at Odette.
Today, Abel heads the Research and Development program at Odette, combining years of experience, training, and technical prowess to champion innovation and creativity. He firmly believes that innovation is essential to drive growth and evolution in the culinary industry, and hopes to inspire others to do the same.
In his journey from stagiaire to a senior member of the team, he has discovered immense satisfaction from mentoring and pushing young, aspiring chefs to reach their fullest potential. He was also part of the founding team of Magic Square, a platform that supports up-and-coming chefs in developing and showcasing their talents.
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
JACQUES ALVERNHE
Inspired by the nobility of service and his love for people, General Manager Jacques Alvernhe leads front-of-house operations, curating seamless guests’ experiences at Odette through extensive knowledge of cuisine and an intentional hospitality 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.
Since joining Odette in 2016, Jacques has risen through the ranks, from Assistant Manager to now, General Manager. He takes great pride in delivering unique and memorable experiences for each of his guests, passionately bringing the story of Odette to life with attentiveness and a touch of savoir faire.
Today, he works closely with Chef Julien Royer to mentor the next generation of hospitality leaders. Passionate about instilling a culture of continuous learning at Odette, Jacques is actively involved in planning regular training to enrich the team’s expertise in both culinary and hospitality.
JACQUES ALVERNHE, GENERAL MANAGER
VINCENT TAN
Singaporean Vincent Tan spearheads the beverage programme at Odette and curates 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 terroir, product and craft.
In 2012, Vincent was awarded the Johanninger Wine Scholarship, which led him to an immersive apprenticeship at the Johanninger Winery in Germany. There he developed a thirst for learning about the intricacies of wine-making and its resulting characteristics; with this knowledge and experience, he hopes to 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.
Vincent is also a Certified Sommelier accredited by the Court of Master Sommeliers and currently holds a Level 3 Certification from the Wine and Spirits Education Trust. He started his career at a tender age of 19, but has since played a key role in establishing the wine and beverage programme at several restaurants including Verre, Corner House and presently, Odette.
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. Having developed a rewarding career built on a deep passion for wines, Vincent hopes to inspire young, aspiring sommeliers to follow their passion.
VINCENT TAN, WINE DIRECTOR
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
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
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 Michelin restaurants Hexagon and Histoires in Paris. She then moved on to reopen restaurant Apicius under the guidance of Pastry Chef Marc Lecomte and Jerome Chaucesse, Meilleur ouvrier de France – Pâtissier Confiseur 2015.
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. In 2023, she was named Asia’s Best Pastry Chef.
LOUISA LIM, PASTRY 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. Sheng Xiong grew up close to the ocean, spending weekends helping out at his father’s local fish farm and taking regular fishing trips around neighbouring islands. This nurtured an innate love for the sea, fostering a passion for seafood and ethical practices he still carries with him today.
He’d also grown up in the kitchen, assisting his grandmother in preparing weekly dinners with the extended family. Moved by this expression of love through cooking and the role it played in bringing people together, Sheng Xiong pursued a career as a chef—to great success. In 2010, he started out as a trainee at Brasserie Les Saveurs in St. Regis Hotel Singapore, where he first met Chef Julien Royer, eventually moving with him to JAAN and working his way up the ranks.
Sheng Xiong has been with the team since Odette’s inception, bringing a proficiency and direction to service and support with the on-going menu R&D. Under the tutelage of Chef Julien, he has honed a culinary approach rooted in simplicity, informed by his Asian heritage and modern French training. Sheng Xiong is a hands-on mentor and a leader who is committed to helping others grow and develop. A strong believer in leading by example, he finds great fulfilment in encouraging growth, inspiring and motivating others to achieve their absolute potential. Beyond Odette’s annual four hands series, he has also supported Chef Julien on numerous international culinary events and experiences, including the St. Moritz Gourmet Festival in Switzerland, Chef Daniel Boulud’s annual Sunday Supper fundraiser for Citymeals on Wheels in New York, and most recently Le Dîner des Grands Chefs held at l’Abbaye de Collonges. He also represented Chef Julien in Odette’s first overseas residency program in Maldives in 2022.
YEO SHENG XIONG, CHEF DE CUISINE
ABEL SU
Singaporean Abel Su is no stranger to the international fine-dining scene, having staged at lauded restaurants like JAAN in Singapore, Atera in New York City, and later in Bacchanalia as Chef de Partie in 2013. He was handpicked by Chef Julien Royer to be part of the opening team of Singapore’s most anticipated French fine-dining restaurant, Odette in 2015. He went on to work at an illustrious line-up of world class restaurants, as a stagiaire at Brae in Victoria, Australia, and Executive Sous Chef at Ensue, Shen Zhen, before making his full-circle return as Research & Development Chef de Cuisine at Odette.
Today, Abel heads the Research and Development program at Odette, combining years of experience, training, and technical prowess to champion innovation and creativity. He firmly believes that innovation is essential to drive growth and evolution in the culinary industry, and hopes to inspire others to do the same.
In his journey from stagiaire to a senior member of the team, he has discovered immense satisfaction from mentoring and pushing young, aspiring chefs to reach their fullest potential. He was also part of the founding team of Magic Square, a platform that supports up-and-coming chefs in developing and showcasing their talents.
ABEL SU, CHEF DE CUISINE (R&D)
THE ODETTE TEAM
