Award-winning chef Julien Royer is co-owner of Odette, a 2-Michelin starred Modern French restaurant located at the iconic National Gallery Singapore. Established in collaboration with The Lo & Behold Group, Odette offers a constantly evolving menu that showcases globally sourced produce underpinned by classic French culinary techniques.

Odette is named in tribute to Royer’s grandmother, one of his greatest influences in life and in the kitchen, and reflects her belief in always ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. Royer has devoted years to forging lasting relationships with some of the finest boutique producers from around the globe–including suppliers from Japan, France and Australia. He takes pride in offering guests a unique opportunity to taste these exceptional ingredients at their peak in his restaurant in the heart of a city that is itself at the crossroads of the world. The result of this devotion to sourcing is an inspired effort that celebrates and respects seasonality, terroir as well as the skills of some of the world’s top boutique producers.

Prior to Odette, Royer won over diners and critics during his four-year tenure at JAAN at Swissotel the Stamford, Singapore. The restaurant received numerous accolades under Royer’s leadership, including 11th place on the Asia’s 50 Best Restaurants 2015 and 74th on the World’s 50 Best Restaurants 2015 long list. Royer’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. He then moved to Durtol, where he worked for Chef Bernard Andrieux who helped reinforce this reverence. Royer’s culinary career then took him from the French West Indies to London, where he was sous chef to Antonin Bonnet at Michelin-starred Mayfair restaurant, The Greenhouse. He moved to Singapore in 2011.

FOUR Questions with Julien

Describe your culinary philosophy in FOUR words:

Terroir, produce, honest, French.

What is your greatest inspiration?

Remarkable ingredients and our incredible team.

If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?

With so many remarkable chefs and restaurants to choose from, it’d be difficult to choose one. I’d love to go back to Ultra Violet by Paul Pairet for the truly remarkable complete dining experience. I would also like to visit Faviken, Geranium and L’Ambroisie.

What three things would you take to a desert island?

A lighter, knife and hammock.

  • The Michelin Guide Singapore 2018: Two Michelin Stars (For three consecutive years)
  • No. 5 on Asia’s 50 Best Restaurants 2018: Singapore’s Best Restaurant
  • No. 28 on World’s 50 Best Restaurants 2018
  • Le Chef 100 Best Chefs of the World 2017 Shortlist
  • No. 9 on Asia’s 50 Best Restaurants 2017: Highest New Entry
  • No. 86 on World’s 50 Best Restaurants 2017
  • Les Grandes Tables du Monde 2017
  • Wallpaper* Design Awards 2017: Best New Restaurant
  • Singapore Tourism Awards 2016: Best Dining Experience
  • Chef of the Year at the World Gourmet Series Awards of Excellence 2014
Odette Restaurant

1 St Andrew’s Road #01-04