Demi Chef ‘Julian O B ‘ with 5 years of experience starting to orchestrates culinary feats from scratch in the year of 2006 when he started as an apprentice cook at the age of 21, in a small lakeside resort in Switzerland He went on to learn the traditional French and Swiss cuisines in Bern, Switzerland.

His career flourished and he was consequently employed as a Chef Rotisseur and Chef Gardemanger at the Thon Hotels in Oslo/Norway, but over time, a craving for travel consumed him and he cruised the Royal Norwegian Cruise as a Commie Chef for the next 8 months.

In 2008 he came to Paris and a position as a Commis Chef at ‘Le Souffle’ was offering to him , but after 5 months he decide to travel in England to Experiment the British Cuisine.

In present he is trying to equivalete experience as a Chef De Partie/Sous Chef and to be surrounded by a professional, dedicated team who share a genuine love of the kitchen