From private dining to central gourmet production kitchen, Chef Julien Bompard has made a huge step to ensure he can enjoy an illustrious career.
Both La Fromagerie and Le Saint Julien, Classical French Dining closed 2011 and 2013 sequently; but no regrets per the renowned Chef. “The profession of Food & Beverages remains, just the weather has changed” says Chef Julien. The gourmet central production kitchen is a business solution for nowadays Food & Beverages establishments”…Chef Julien proudly presents his latest professional moves.
Chef Julien carries the title of “Sir”, he was appointed as a knight of the order of agricultural merit by Minister Bruno Le Maire, the French Minister of Food, Agriculture and Fishing on 29 January 2010. Besides this title, Chef Julien also awarded “Mentor Chef” by Workforce Development Association of Singapore in 2011; his growing hat of accolades and honorable achievement mark a timely milestone in Chef Julien’s quarter of a century’s work in promoting French cuisine.
Aside Chef Julien’s core business in the Central Food Production to provide ready to consume products to hotels, restaurants, bars and cinemas, the restless “Sir” also helped to run the project of management consultancy of Scotts 27 in September 2013 to 2016. It was a concept based on private dining with private rooms only, located at 27 Scotts Road. This private restaurant features butler service and gueridon “table style” service. By far, one of the rare gem could have been found in the city.