Pantry - InterContinental Sydney Double Bay

Meet our EXECUTIVE Chef

French native Julien Pouteau heads up the dining experiences at Sydney’s newest luxury hotel, InterContinental Sydney Double Bay.

The young, dynamic and passionate chef started his career in his hometown of Brittany, where he completed culinary school and an apprenticeship, followed by roles in kitchens of a number of leading hotels and Michelin-star restaurants in France. Julien then took his skills to the rest of the world, working for prestigious establishments within the Leading Hotels of the World and Relais & Châteaux networks, across countries such as the US, French Polynesia and Morocco.

In 2010, Julien moved to Australia and joined IHG (InterContinental Hotels Group) as Executive Sous Chef at InterContinental Sydney in the CBD. His mandate was to refresh and drive innovation in the hotel’s food production and presentation. In the process, he built an energetic team and fostered a high-performance culture, elevating the hotel’s culinary reputation to new heights.

This pioneering spirit and leadership skills, coupled with his eye for plating and talent for turning fresh local produce into beautiful dishes, is why Julien was selected to head up the food direction for InterContinental Sydney Double Bay. Julien joined the new five-star property in the months leading up to its November 2014 opening, building his team from the ground up and developing the culinary concepts and menus for all outlets in the hotel: Stockroom restaurant, Stillery gin bar, Rooftop Pool & Lounge, in-room dining (room service), and banqueting, weddings and events.

His ambition is to deliver dining experiences on par with Sydney’s best, with a fresh approach to hotel dining, a focus on healthy options and fresh local produce, and a push towards celebrating homemade, with in-house pickling, curing and preserving, as well as cooking on a robata grill.

Chef Julien - InterContinental Sydney Double Bay