Julien Tongourian is an internationally renowned French chef known for his long association with the legendary Joël Robuchon. He is currently the executive chef at Robuchon au Dôme in Macau and L'Atelier de Joël Robuchon in Hong Kong, both of which have been awarded three Michelin stars. His career has been marked by an unwavering commitment to excellence and sustainability.
French-born Julien Tongourian began his career in 2000 as a sous chef at Laurent restaurant in Paris under Joël Robuchon. This experience marked the beginning of a 20-year collaboration during which Tongourian honed his skills.
In 2008, he expressed a desire to work in a three-star Michelin, so his mentor sent him to Hong Kong and Macau to assist at a gala, an assignment that was supposed to last a week. The interlude turned into a long-term opportunity that led him to settle in Asia and head the kitchens at Robuchon au Dôme and L'Atelier de Joël Robuchon.
Under his leadership, both establishments have implemented initiatives to promote sustainability in the kitchen, focusing on responsible sourcing of ingredients and waste reduction. These efforts are in line with the French master's vision and the commitment of their parent company, SJM Resorts, to environmentally friendly practices. In addition, they have maintained their three Michelin stars for more than a decade, cementing their reputation among the world's culinary elite.
