Julien RAPHANEL

Chef : 1 restaurant

Presentation

Now a passionate chef, Julien Raphanel wasn't originally destined for the restaurant business. "Originally, I wanted to do 3D computer graphics for cartoons," he explains. In 2011, with his scientific baccalaureate in hand, he sought advice from his father, Hervé Raphanel, chef at the Reims institution Le Millénaire. His father sent him to the kitchens of MOF Guy Lassausaie in Chasselay (Rhône), and told him: " If you like it and I can see you doing your apprenticeship without flinching, then it's good.

A year later, the apprentice had become a chef. He started at Belooga, a creative brasserie founded by his father and Guy Lassausaie, in Villefranche-sur-Saône. After two years, he moved to the Hôtel du Palais Biarritz, where he trained under MOF Jean-Marie Gauthier.

In 2014, he became chef de partie at Domaine Les Crayères, in Reims, under MOF Philippe Mille. " I loved the place, the château, the atmosphere, the high standards..." confides Julien Raphanel. Seven and a half years later, he was promoted to sous-chef, before taking charge of the kitchens at La Caserne Chanzy, and its bistronomic restaurant La Grande Georgette. Although he took " a big humility class when he arrived there ", the chef was able to surpass himself and was congratulated with the Jeune Talent Gault&Millau 2023 trophy for the Grand Est region.

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