Yoann Conte

As the Executive Chef at La Table de Yoann Conte, Julien Valero is central to realizing a culinary philosophy deeply rooted in emotion, authenticity, and profound respect for ingredients. His ethos, developed in close collaboration with Yoann Conte, revolves around "simplexity" – the pursuit of perfect simplicity by elevating the intrinsic qualities of raw, meticulously selected products, eschewing artifice for genuine flavor. This approach cultivates a dining experience that evokes love, friendship, sharing, and conviviality, embodying a refined yet sensitive "peasant common sense." Valero champions a dual-terroir approach, drawing inspiration from both the French Alps (Savoie) and Brittany, creating a dynamic culinary journey that explores the unique bounties of these regions. His commitment extends to ingredient sourcing, where he, alongside Conte, places immense trust in passionate local producers and artisans. These partners, often employing generational know-how and sustainable practices, cultivate and transform ingredients with a deep respect for the land and its traditions, ensuring every element on the plate is of the highest quality and authenticity. Ultimately, Chef Valero's overarching vision is to continuously explore, experiment, and rediscover flavors within the restaurant's lake, sea, and mountain context. Through shared expertise and creativity, he aims to craft each dish into a warm, generous gastronomic adventure, fostering a sense of community and creating lasting memories around the table, always guided by a sincere desire to delight guests. Chef Julien Valero's technical mastery, honed through extensive experience at prestigious establishments such as Guy Savoy, Stay by Yannick Alleno, the George V, and the Ritz, forms the bedrock of his refined approach. As Executive Chef, he executes the restaurant's distinctive style characterized by a precise sublimation of ingredients, where the purest expression of flavor is achieved through a deep understanding and respect for the product itself, rather than through unnecessary embellishments. His approach to flavor and plating is an artful balance of tradition and daring, continually exploring and rediscovering tastes inspired by the intersection of sea, lake, and mountains. Dishes are designed to be pure, authentic, and evocative, allowing aromas to mingle and tell stories of terroir and passion. This collaborative spirit with Yoann Conte ensures a constant exchange of precise gestures and a shared love of the land. While specific dishes are often attributed to the overarching vision of Chef Yoann Conte, they are meticulously executed under Valero's leadership. Signature offerings that exemplify this philosophy include the intricate "all celery" preparation, which ingeniously plays with the vegetable's textures and hidden flavors; the "crayfish pormonier"; and the "mischievous hare pudding with craterelles and polypode." Other notable creations on the menu, such as "Mimetic Fera, basta," "Char fish, pure & delicious," and "Lobster served in two courses," further underscore the restaurant's commitment to showcasing exceptional ingredients through highly refined yet 'simplex' culinary techniques.

Career

• Chef Executif at Yoann Conte Collection, Veyrier-du-Lac
• Sous-chef De Cuisine at Ritz Paris, Paris
• Sous-chef at LA RESERVE DE BEAULIEU, Beaulieu-sur-Mer
• Chef Exécutif at L'atelier du tartare
• 1er Chef De Partie at Ritz Paris, Paris
• Chef De Partie at Four Seasons Hotel George V, Paris, Paris
• Chef De Partie at Stay by yannick alleno, Paris
• Demi-chef De Partie at Guy savoy, Paris

Mentored by Yoann Conte.