Chef Julien Le Breton Intro
Julien Le Breton began his career at an early age of 18 as a simple cook-helper for a year in the
French Alps. During which he experienced the thrill in the culinary world and paved his way to enrol
himself at Lycee Francois Rabelais in Lyon France, a famous cooking school. After completion, he
found a position as a cook/chef for a traditional French restaurant in Lyon for 4 years.
After he managed to join the crew of Chef Stephane Riboteau where he was able to learn more and
upgrade his culinary skills for 2 years at “La Suite” and “Bol d’Air”.
He then decided to head to London, where he worked at the “London Cocktail Club” in Covent
Garden, a unique concept establishment that pairs cocktails with food.
Julien then moved back to France, now as Executive Sous Chef of “Le Bistro”, a traditional French
Semi Gourmet Restaurant. In 2013 Julien opened “L’Alpage” restaurant as a Chef-Owner, a speciality
of French Alps food, he sourced the produce, wines, delicatessen and cheeses from a small
independent local farm.
In 2017, after visiting Thailand – the fate of his culinary career found its new love in the heat, spice
and beauty of Thailand. He decided to pursue his culinary career in Thailand and ran a small
Mediterranean restaurant for a year.
In 2018, in collaboration with Compass Hospitality, he established the Felicita Rooftop Bar and Grill,
a Mediterranean concept restaurant located on the 7th Floor of The Key Premier Hotel Sukhumvit,
Sukhumvit Soi 7, providing his culinary skills and cuisine for all the foodies of Bangkok.
Here’s what we asked Julien Le Breton
Felicita at The Key Premier Hotel, Bangkok
Describe your kitchen?
International cuisine with Mediterranean specialities
Favorite Chef Works item and why?
The new Valencia Chef coat, light, comfortable and smart
Cook in a small restaurant in France that I finally bought after 12 years
Your favorite cookbook?
The Complete Bocuse, because he is THE Chef
A recent victory as a challenger on the hit television show, Iron Chef Thailand
Your cooking inspiration?
Your speciality dish:?
I like to cook fish and seafood
Favorite dish to eat?
“Savoyarde” cheese fondue
Weirdest thing you ever ate?
Tarentula in Cambodia
Favorite ice cream flavor?
Favorite wine (be specific)?
Côte-Rôtie, Belle Hélène, Stephane Ogier, France, 2013
Who would you most like to cook for?
Familly and friends
Who would you least like to cook for?
Favorite things to do when not cooking?
Your latest project?
Travel to Japan to discover the food
Favorite city and why?
Lyon in France, for the diversity of food and chef that you can find
Your greatest indulgence:
Your all-time best culinary trip?
Taste, adjust – Taste, adjust – Taste, adjust then serve