Julia SEDEFDJIAN

Chef : Baieta At the helm of Baieta, in Paris’s 5th arrondissement, Julia Sedefdjian draws inspiration from her Mediterranean roots and her extraordinary journey.

Presentation

A native of Nice, Julia Sedefdjian made a name for herself in the culinary world at a very young age. After making a name for herself at Les Fables de la Fontaine, she opened her own restaurant, Baieta (2 toques), in 2018, where she serves cuisine inspired by her childhood, her heritage, and the south of France.

A Calling That Emerged Very Early

“ Ever since I was a teenager, I wanted to specialize in cooking so I could create something with my own hands.” Initially drawn to pastry, Julia Sedefdjian ultimately discovered cooking almost by chance, thanks to a CAP program she had been accepted into. “ I fell in love with it immediately.” Encouraged by her chef, she went on to earn a CAP in pastry through a work-study program at the same restaurant in Nice.

Her career path then took her to Paris, to Les Fables de la Fontaine in the 7th arrondissement. Starting as a commis, she worked her way up the ranks to become head chef at just 20 years old. “ I learned a great deal from David Faure, whom I met in Nice and who has been and will always be my mentor, but also from Anthony David, who knew the Parisian restaurants well. In particular, he worked with Alain Ducasse for years. He passed on his expertise to me.”

Baieta: Cuisine Inspired by Her Roots

The entrepreneurial adventure began with two partners she met at Les Fables de la Fontaine, Sébastien Jean-Joseph and Grégory Anelka: “All three of us started out as commis; we grew together. But after seven years of loyal service, it was time to open our own restaurant,” the chef smiles. “ We share the same vision for our work and the same aspirations.”

At just 23 years old, she opened Baieta with them—a name that references her Nice roots. “ I didn’t think I’d have a restaurant before I turned 30. But at 23, the desire to strike out on my own became clear.”

At her Parisian restaurant, she champions a generous and colorful Mediterranean cuisine. “ My inspiration comes from my childhood and my roots—Sicilian and Armenian—and, of course, from the south of France.” The menu evolves with the seasons and the carefully selected ingredients. “ I jot down the ingredients I want to use and the textures I want on the plate. I do a lot of sketches. We brainstorm with the team and refine our ideas together.”

Among the menu’s must-try dishes is his famous take on bouillabaisse, dubbed “Bouillabaieta 2.0”: “ Of course, we have the dish’s essential elements: fennel, potatoes, fish, and the broth. We’ve paired it with caviar and a fennel salad, three different types of fish cooked separately, and a rouille-topped toast, to create a modern take on this Mediterranean classic.”