By: Sophie Clarke

At just 26 years old, Julien Marco has already achieved what many chefs take decades to even dream of. Having trained in multiple Michelin-starred kitchens across France and New York, Julien was part of the opening team at Plénitude, the restaurant at Cheval Blanc Paris, which earned three Michelin stars within a relatively short period after opening.

Julien is now a key part of the culinary team at one of New York City’s highly regarded fine dining institutions, a restaurant led by James Beard Award winner Daniel Boulud.

But for Julien, accolades are a byproduct—not the goal. Raised in a lineage of French culinary precision, his rise has been shaped not by spectacle, but by structure.

At Restaurant Daniel, Chef Boulud’s Michelin-starred flagship, Julien is training to lead a brigade of 15-line cooks, working in close coordination with Executive Chef Eddy Leroux to execute over 200 nightly covers while contributing to seasonal menu development and the continuous refinement of kitchen operations.

His story does not rely on reinvention or bold statements. It rests on precision.

“You don’t have to be loud to be excellent,” he says. “You have to be exact.”

A Foundation in Legacy and Structure

Born in Les Échets, a small town north of Lyon, Julien was raised in a family steeped in the traditions of French hospitality. His grandfather, a respected chef renowned for modernizing Lyonnaise classics, introduced the kitchen as a place of rigor and reverence. From an early age, Julien saw food not just as nourishment or art—but as a disciplined craft rooted in history, repetition, and care.

That foundation led him to the prestigious Institut Paul Bocuse, one of France’s most renowned culinary schools, where he earned a Bachelor’s degree in Culinary Arts and Restaurant Management, along with a diploma in sous-vide techniques. His coursework fused classical technique with modern restaurant systems—spanning food design, menu engineering, and supply logistics—shaping the holistic approach he brings to the kitchen today.

The Bocuse d’Or: A Career-Defining Competition

Widely regarded as a pinnacle of culinary competition, the Bocuse d’Or—often referred to as the “Olympics of Cooking”—takes place every two years in Lyon, France, gathering chefs from around the world to compete under immense pressure. Being selected to represent a country in this competition is considered a career-defining honor, often serving as a springboard for chefs’ careers.

Julien’s Bocuse d’Or journey began in 2019 when he served as a Commis for Team USA under Chef Matthew Kirkley. The experience challenged his technical prowess, discipline, and ability to thrive under intense pressure. This opportunity further solidified his reputation as a Chef who excels under the highest culinary standards, fueling his commitment to continuous excellence.

A Michelin-Caliber Apprenticeship

From 2017 to 2019, Julien embarked on a rigorous, multi-year training path under some of France’s highly regarded Chefs. At Guy Lassausaie’s two-star restaurant in Chasselay, Serge Vieira’s two-star Relais & Châteaux in Chaudes-Aigues, and Pierre Orsi’s iconic Lyon kitchen, he rotated through garde manger, fish, meat, and hot sections. Each station honed his mastery of traditional French techniques. While kitchen cultures varied, one constant shaped him most: the unwavering expectation that no plate leaves the pass unless flawless.

Instead of chasing quick promotions, Julien committed to mastering each station with intention and focus.

“The goal wasn’t to move fast,” he says. “It was to absorb everything until the technique becomes instinct.”

He first joined Restaurant Daniel in 2019, working the garde manger and soup sections as Chef de Partie. With over 200 nightly covers, the kitchen demanded an exceptional balance of speed and precision. Here, he learned to maintain the highest standards in high-volume service—a lesson that would become central to his identity as a culinary leader.

Building Plénitude: Three Stars in Six Months

In 2021, Bertrand Noeureuil, Executive Chef for Arnaud Donckele, recruited Julien to join the pre-opening brigade at Plénitude, Cheval Blanc Paris—LVMH’s flagship establishment in luxury hospitality. Donckele, one of France’s well-regarded chefs, handpicked only 12 cooks to launch the concept. Julien joined as Demi Chef de Partie, working across entremets, garde manger, and fine sauces, mastering core aspects of French cuisine.

Plénitude earned three Michelin stars just six months after opening—a remarkable and exceptional achievement. This swift recognition highlights the extraordinary skill of the team, with Julien’s contributions playing a key role in its early success. As trust deepened, Donckele entrusted him with increasingly complex saucier work—widely regarded as the heart of French cuisine. Julien’s ability to fuse traditional techniques with innovative nuance became central to Plénitude’s success, helping the restaurant stand out in the competitive fine dining landscape.

In March 2022, Plénitude’s rapid ascent to three Michelin stars stood as a testament to the talent and dedication of Julien and his team.

Returning to New York, Seeking New Adventures

In late 2024, Julien returned to Restaurant Daniel as a Sous Chef. His responsibilities are integral to the restaurant’s operational precision, quality assurance, and nightly evaluations, all carried out under the supervision of Chef Leroux in the context of seasonal menu development. Additionally, he upholds essential relationships with purveyors from the Rhône-Alpes region, thereby anchoring the restaurant’s sourcing practices in his cultural and regional heritage.

He plays a key role in the “mise en place”, ensuring every element meets exacting sensory standards. Each sauce is tasted before service, and feedback is consistently structured, routine, and reviewed during nightly debriefs.

This disciplined approach has earned him the trust of his team—from junior cooks to senior chefs.

“You lead by example,” Julien says. “If you cut corners, others follow. If you stay sharp, the team does too.”

About the Author

Sophie Clarke is a food journalist passionate about the intersection of tradition and innovation in the culinary world. She profiles rising stars in fine dining and explores how chefs shape the future of cuisine. In her free time, she enjoys traveling and discovering regional dishes.

Published by Jeremy S.