Chef Julien’s journey in the world of fine dining began at the age of 16 in the bustling kitchens of Paris. Over the years, he’s honed his craft alongside some of the finest chefs in the world, like Dominique Grel, Stephane Vieux, Jean-Michel Guilloteau, Pierre Hermé, Patrice Hardy, and Marc Davis. With more than 25 years of culinary experience, Julien’s commitment to French cuisine remains unwavering.
At L’Héritage in Sydney’s Chowder Bay, the menu offers a refined selection of classic French dishes as well as daily specials, each prepared with the finest seasonal produce and a touch of Julien’s signature flair. In our chef profile series ‘Behind with…’, Julien shares with us the roots of his creativity.
Where did your love of food come from?
My love for food started with my family. My grandmother had this little bistro near a river in the south of France. It was super simple but full of life. And my dad cooked really well too, always with a lot of simplicity and heart. That honest, no-fuss cooking really inspired me. It made me understand early that food is about emotion and connection, not just technique.
What was your first role in the industry, and what lessons did it teach you at the time?
I started as an apprenti commis. I was in culinary school in Paris a few days a week, and the rest of the time I was working nights, weekends, basically all the time during my first four years—no real days off. But I learned everything there, discipline, technique, persistence, and a real sense of rigour. The passion didn’t come right away; it built up little by little as I started seeing the results of my work.
Tell us about your current restaurant and its menu – what excites you most about it at the moment?
I run L’Héritage with my business partner, Alena, a fine dining French restaurant in Chowder Bay, and also Cafe La Mer, a small beachside cafe focusing on good coffee, pastries, and quality sandwiches. At L’Héritage, we strive to bring a fresh take on classic French flavours. Right now, I’m excited about the seasonal tasting menu, with the truffle coming, it lets me tell stories with the dishes. I also try to eat out as much as I can, and when I travel. I recently spent some time in Bali, and I took the time to discover new restaurants, spices, ingredients, and see what’s trending, what people are enjoying. It helps me stay inspired and bring new ideas back home.
What’s the most interesting ingredient, product, or technique you’ve been exploring lately?
Lately, I’ve been playing a lot with fermentation and food pairing. I’ve also been exploring native Australian ingredients, such as finger lime, wattleseed, lemon myrtle, and Davidson’s plum. They’ve unique flavours, such as acidic, citrusy, and earthy, that work surprisingly well with classic French dishes. It’s exciting to mix both worlds.
Do you do anything day-to-day that helps you tap into your creativity or source new ideas?
Yeah, my mornings are really important. I go for a run, do some breathwork and meditation, and sometimes swim in the ocean. Then, I sit down with a coffee and let ideas come. I also sketch dishes or write stuff down. That space in the morning helps a lot to stay creative and grounded.
How are guests and their evolving expectations influencing your approach?
People are evolving. More and more guests are vegan, gluten-intolerant, or just more conscious of what they eat. It pushes me to think differently. I’ve had to explore whole new areas—vegan techniques, gluten-free alternatives—and actually, there’s a lot of fun to be had in that. You can get really surprising, tasty results once you start playing in that space. So yeah, it’s made me more flexible and curious, and I think it’s a good thing.
Are there any food trends you’re embracing or intentionally pushing back on right now?
I try to embrace trends when they make sense—like fermentation, more plant-based cooking, or reducing waste. I’m not into anything that feels too showy or fake. For me, it always comes back to the same thing: if it tastes good and it’s done with intention, then I’m in.
What’s the best thing about being a professional chef?
It’s being able to make people feel something through food. When someone has a bite of something and it reminds them of a memory, or they’re just genuinely happy—that’s the best feeling. And I also really enjoy mentoring younger chefs and helping them grow. It’s part of the journey.
What about your current role or experience keeps you up at night, and how do you switch off from the stress?
Running multiple businesses means your head’s never fully switched off. There’s always something—staffing, costs, events, planning. However, I try to switch off through routine activities, such as meditation, drawing, sailing, or simply hanging out with my partner and friends. It helps me stay balanced.
What’s one piece of advice you’d give to your younger self?
Take your time. You don’t need to rush to prove anything. Trust your vision, surround yourself with good people, and remember that passion grows with time. Enjoy the process.
Who’s impressing you in the industry at the moment and deserves a Restaurant Business shout out?
Definitely Mitch Orr; he’s doing some cool, creative stuff that’s also fun and accessible for everyone. And honestly, I want to shout out my team and my business partner Alena, who show up with passion and good energy every day. That’s what keeps L’Héritage alive.
Connecting our community:
L’Héritage: https://lheritage.com.au/
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