Julia Sedefdjian is a chef known for becoming the youngest person (21) at the helm of a restaurant in France to receive a Michelin star. Founder of the Baieta restaurant in Paris, she celebrates her niçoise origins through innovative and daring dishes that reinterpret provençal cuisine.
Foto in copertina: @rochdebache
Born in Nice on december 26, 1994, Julia Sedefdjian discovered her passion at an early age. At the age of 14, she began an apprenticeship at the École Hôtelière et de Tourisme Paul Augier, where she obtained her CAP. Under the guidance of David Faure at the L'Aphrodite, she approached molecular cuisine combined with traditional flavors.
In 2013, she moved to Paris to take up a position as commis at Les Fables de la Fontaine, a starred restaurant specializing in seafood dishes. Her growth was rapid: she became sous chef and in 2015, at only 20 years old, she was promoted to chef. In february 2016, keeps the star, thanks to her innate ability to innovate great classics and introduce new interpretations at more affordable prices.
In 2018, she decided to open her own restaurant, Baieta, in the Ville Lumière. The name, which means "little kiss" in the Nice dialect, reflects her attachment to her mediterranean roots. The menu is a tribute to the flavors of Provence: famous is the "Bouillabaieta", a modern version of bouillabaisse. Each course celebrates seasonal and aromatic ingredients, in keeping with hers sunny identity.
She was awarded a Michelin star in 2019, consolidating Julia's success as one of the most promising women in France. Her path, which combines rigorous training with creativity and a connection to her homeland, makes her a leading figure on the international gastronomic scene.
