"In 2013, when he opened a cooking school with Williams-Sonoma in Sydney, Julien realised his passion was for teaching and bringing nature’s best ingredients to students in ways easily replicated at home... Julien’s wealth of knowledge is there for the taking and he continually reminds students to get in touch any time with questions."
"We worked with Julien on an ongoing campaign over 3 months where he provided 3 hour cooking demos for customers. Julien was always flexible, willing to help and 100% professional. Customers raved about his recipes and loved his interactive style. I have nothing but good things to say about Julien and highly recommend his services."
"Amazing! I attended my friend’s Hens weekend in Palm Beach, and the bridesmaids booked Julien to come up and teach us how to cook a few different dishes using all organic food. I loved this whole experience so much! Julien is passionate and knowledgable, relaxed and fun, and his patience was infallible. 5 stars!"
"But I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one’s own ass, cross the street by oneself, or be trusted with money."
"Thank you for a really fantastic dinner, we enjoyed ourselves and the food was scrumptious. The mash was a hit with the kids, including the leftovers. It’s also absolutely delightful to have someone so passionate about food to prepare and explain the dishes to us." (5 Course Dinner)
Hailing from France with 20 years of experience in top restaurant kitchens around the world, Chef Julien helped start up two amazing cooking schools in Sydney and has now settled on Norfolk Island to open the best cooking school yet.
Julien grew up in the French countryside of Alsace, always surrounded by farm animals, vegetable gardens, and rustic family cooking as a child. After attending one of France’s best culinary schools, he spent many years working his way up the top kitchens in Switzerland. Being a young motivated chef, he went onto travel around the world discovering new and exciting cuisines from Asia, The Americas and finally settling in Australia. He has worked as head chef in many restaurants and private chef for elite families in Los Angeles and Sydney.
“Life’s too short for bad food. We all deserve the best nature has to offer. I’ve spent the last 18 years learning how to best prepare, enjoy, and respect an incredible variety of ingredients, and I want to pass that knowledge on to everyone!” – Julien Vasseur