Chef Julien Guiraudou
Chef At Home in Villaz
Get to know me better
I am a dedicated and passionate professional, committed to quality, service, and creativity.
From a young age, I chose to study at the Grégoire Ferrandi School in Paris through an apprenticeship, driven by a desire to grow within the world of fine gastronomy. Thanks to my dedication and discipline, I was awarded the title of Best Apprentice in France.
After graduating, I joined the brigade at the Mandarin Oriental under Thierry Marx. My curiosity then led me to London at The Greenhouse (2 Michelin stars), to the United States, and to Japan at Kichisen (3 Michelin stars). These experiences became defining moments in both my personal journey and culinary inspiration.
Back in France, I took on the role of sous-chef at prestigious establishments such as Jiva Hill (Relais & Châteaux) and Domaine des Hauts de Loire (2 Michelin stars). These roles further deepened my passion for exceptional ingredients, attention to detail, and inspired me to compete in renowned culinary competitions such as Prosper Montagné (3rd place) and the Bocuse d'Or selection.
More about me
For me, cooking is...
For me, cooking is a way to express emotion, share culture, and create unforgettable experiences through taste and creativity.
I learned to cook at...
I trained under some of the greatest Michelin-starred French chefs: Ducasse, Robuchon, Marx, and others.
A cooking secret...
My secret in the kitchen is working closely with the best local producers and foraging myself — staying connected to nature to bring authenticity
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