A native of the Brittany region of France, Chef Julien knew from the age of 12 that his dream was to become a pastry chef. He began apprenticing at age 14 and eventually went onto graduate with honors from St. Joseph Pastry & Bakery School in Concarneau. He seized the opportunity to work overseas in Canada, Qatar, and the Maldives, before becoming the Head Pastry & Bakery Chef at a luxury hotel in Beijing, China. From there Chef Julien moved to Singapore where he worked in the pastry kitchens of Joël Robuchon & L’Atelier Robuchon and TWG Tea Company Singapore. After serving as Executive Pastry Chef at Grand Hyatt Taipei for five years, Chef Julien joined Park Hyatt Tokyo in 2020, and was promoted to Executive Pastry Chef, Hyatt International, Asia Pacific in 2024.