As Executive Chef of Adour at The St. Regis Washington, D.C., Julien Jouhannaud oversees a kitchen of thirty-three cooks and demonstrates a masterful technique that combines passion, precision, and creativity. An integral member of the Groupe Alain Ducasse since 2001, Julien brings to Adour an incredible depth of experience and he shares with Alain Ducasse a common vision and appreciation for the finest ingredients. Most recently, Julien served as chef de cuisine at The Harbour Grill at the Hilton Hotel in Singapore, a position he has held since November 2005. Julien’s talents in Singapore earned him several accolades, including a silver medal at Asia’s most recognized culinary competition, Food & Hotel Asia’s Culinary Challenge. In 2008, Julien joined the team of Adour at The St. Regis Washington, D.C.
Text taken from www.adour-washingtondc.com
