Julien PERRODIN

Trained by renowned culinary masters such as Jean Bardet and Olivier Roellinger, Julien Perrodin belongs to a generation of chefs who see gastronomy as a journey of purpose, emotion, and discovery. Blending the precision of French culinary tradition with inspirations from around the world, his cuisine tells stories of places, people, and memorable experiences.His career began in some of France's most distinguished establishments, including Le Barju in Tours, Le Petit Vatel in Alençon, and L’Auberge du Bon Laboureur in Chenonceaux. These formative experiences shaped his culinary identity, rooted in technical excellence, respect for exceptional ingredients, and a passion for authentic flavors.Julien's international journey then led him to Saint Lucia, where he served as the Head Chef of Artisan. There, he developed a contemporary culinary style that combined the richness of Caribbean spices and fresh seafood with the elegance and heritage of French gastronomy.Today, Julien Perrodin is the Executive Chef of Hilton Kinshasa, a five-star hotel and one of the leading hospitality destinations in the Democratic Republic of the Congo. He oversees the hotel's entire culinary operation across its four dining outlets, bringing together creativity, precision, and innovation to deliver exceptional dining experiences. His cuisine celebrates both local ingredients and the timeless techniques of French gastronomy, creating menus that appeal to an international clientele.A passionate chef and world traveler, Julien Perrodin believes that great cuisine is about more than food—it is about sharing emotions, celebrating craftsmanship, and creating lasting memories. His philosophy reflects the legacy of the great chefs who inspired him: a vibrant, authentic, and contemporary gastronomy that connects people, cultures, and flavors.