Julien FREULON

Chef de service : 1 restaurant Julien Freulon, the new room manager at Le Chantecler at Negresco, has worked with some of the world's greatest chefs. Drawing on this experience, he brings all his expertise to the service of customers in Nice.

Presentation

This well-rounded young man is a fighter, full of enthusiasm and willpower. You only have to read his background to realize just how hard he has worked to succeed .

I'm lucky enough to have been brought up in a family where people like to eat well, near Sablé-sur-Sarthe," says Julien Freulon. My father is passionate about wine, and very early on, when I went to restaurants or at home, I was drawn to this universe. "

An eloquent career path

After secondary school, it was off to the Lycée Hôtelier Sainte-Catherine in Le Mans. "For me, it was the only way to go, there was no other way. And in the way he takes the right turns, always with modesty and naturalness - "I had some very good trainers","I was lucky enough to","a position became available" - he 's always had an eye for the future. a position became available"... - he's simply a well-bred boy who looks at life with confidence, both in his goals and in the possibilities of achieving them. After a BEP (vocational diploma) in cookery - "it was important to know the work of a chef " - and a BTS (technical diploma) in tableware and culinary arts, which he obtained inin 2014, his first internship was at Alain Ducasse's Abbaye de La Celle: an internship at the Plaza Athénée prompted chef Denis Courtiade to call him back and offer him a position. He spent four years at the Plaza, then applied for a visa to spend a year in Canada to perfect his English, before joining the Louis XV Alain Ducasse in Monaco after the second confinement. Two years later, he returned to La Celle, and in 2024 was appointed director of Le Chantecler at the Hotel Negresco, working alongside chef Virginie Basselot .

And in the midst of all this, Julien Freulon found time to take a wine training course at Suze-la-Rousse and obtain a new diploma. "It was essential for me to complete my baggage to know all the facets of my profession. "