A pastry chef shaped in France’s top brigades: from 2010 to 2022 he led pastry at La Chèvre d’Or (Èze), then launched Pâtisserie Julien Dugourd in Nice and signed desserts for Mandarin Oriental, Paris. Selected in Michelin’s Passion Dessert program (with Valrhona) since its first French editions.
Originally from the Vosges, he earned CAP/BEP credentials in cuisine before specializing in pastry. Early stints include Hostellerie des Bas Rupts and kitchens with Marc Veyrat (L’Auberge de l’Eridan, La Ferme de mon Père), then L’Arnsbourg with Jean-Georges Klein under Christelle Brua; later Hôtel de Paris (Monaco) with Pierre Foucher, Le Louis XV (Alain Ducasse) and Plaza Athénée (Christophe Michalak)—a path that honed a taste for lightness, controlled sweetness and textural architecture.
In 2010 he joined Château de La Chèvre d’Or (two Michelin stars), where for twelve years he developed a recognizable idiom: fruit at the center, clean lines, crisp-soft counterpoints and a Mediterranean seasonality. In 2023 he left Éze and opened Pâtisserie Julien Dugourd in Nice (4 rue Catherine-Ségurane), a boutique-laboratory translating that vocabulary into haute-couture formats.
In 2021 he collaborated with Dior Parfums on Vanilla Diorama, a contemporary reading of a dessert cherished by Christian Dior; in parallel he began a creative partnership with Mandarin Oriental, Paris, curating a collection of pâtisserie and the Afternoon Tea at Camélia. In 2025, the hotel and Paris tourism boards spotlighted this collaboration to international audiences.
Honours include selection in Michelin’s Passion Dessert (an initiative run with Valrhona highlighting restaurant pastry chefs) since the French program’s launch, with mentions tied to his work at La Chèvre d’Or. On the institutional side, he has been associated with the Club des Chefs des Chefs since 2017.
The human thread is central to his narrative: in “Mes pâtisseries, mon parcours, ma résilience” he recounts a childhood marked by serious illness and the decision to turn vulnerability into discipline and well-being—reflected in a pastry style that is fruit-driven, light on sugar, and calibrated for clarity of textures.
