Chef Julien Burbaud, Executive Chef of the Marchacar Group in Phuket, Thailand

Julien Burbaud is a French chef trained in some of the world’s most prestigious Michelin-starred establishments, including Joël Robuchon, Le Meurice, and L’Atelier de Robuchon in London. A Top Chef France contestant and Iron Chef Thailand challenger, he is now the Executive Chef of the Marchacar Group in Phuket. He oversees four restaurants — Little Paris, Maya Beach Club, Little Siam, and Little Roma — where he brings to life a French cuisine defined by precision, purity of flavor, and relentless pursuit of excellence.

Was your decision to become a chef conscious or did you fall into it?

I always knew I would become a recognized chef. From a very young age, I was drawn to cooking — I spent my time observing, tasting, and imagining dishes. It was never a coincidence, but a true calling that became an obvious path.

Who was your biggest influence in choosing this career?

Joël Robuchon. He hosted a daily cooking show on French television, and I never missed an episode. His discipline, precision, and respect for ingredients have deeply shaped my culinary vision.

What emerging food trends are you noticing?

I see a return to elegant simplicity — plates that are focused, seasonal, and built around flavor. Plant-based cuisine is also gaining depth, not as a passing trend, but as a meaningful and responsible culinary philosophy.

What’s an emerging ingredient that you’re using a lot these days?

I often use fresh local herbs and aromatics from Phuket: lemongrass, kaffir lime, galangal, and ginger. They bring subtle layers of freshness and complexity that enhance the product without overpowering it.

How easy or difficult is it to find the right ingredients in Phuket?

It’s a daily challenge. But I’ve turned that challenge into an opportunity by working directly with local producers, fishermen, and farmers. I complete it with a few imported products to maintain the precision and authenticity of French flavors.

What would you cook at home for a relaxed dinner?

A free-range roasted chicken with rosemary from my garden, served with a rich chicken jus, potatoes, and onions from the local market. A simple, generous, and honest kind of cooking — rooted in flavor and sincerity.

What’s the difference between being an Executive Chef in France and in Phuket?

In France, everything is structured and defined by tradition. In Phuket, there’s more freedom — you work with an international clientele and a tropical rhythm. That diversity fuels creativity and keeps you grounded in what truly matters: taste and emotion.

Do you source as much local produce as possible, and does this impact the menu?

Absolutely. Every menu begins with what I can find here — Andaman fish, tropical fruits, and local herbs. That proximity gives Little Paris a strong sense of identity and connection to its environment.

How is people’s relationship with food different between Europe and Thailand?

In Europe, people value technique and tradition. In Thailand, food is above all a sensory and joyful experience. Here, people eat to feel good — and that’s a wonderful reminder of what cooking is really about.

Is there one dish that sums up your style?

Yes — my signature dish: halibut with potato scales, oscietra caviar, and lemon butter sauce. It reflects my philosophy: absolute respect for the product, precision in execution, visual elegance, and emotional depth.

Will any of your recently created dishes make it onto your menu?

Yes — a Phuket lobster baked in a golden crust, highlighting the delicacy of the shellfish and the indulgence of a crisp, buttery dough. A dish that’s both refined and generous, true to the spirit of Little Paris.

Do you try new dishes on your family or friends?

Always! My wife and my son are often my first (and most honest) critics — which makes them invaluable.

How often do you change the menu at Little Paris?

Seasonally — every three to four months, depending on inspiration and the availability of fresh ingredients.

Do you serve vegetarian dishes?

Of course. A vegetarian dish should be as complete and satisfying as any meat or fish dish. I love treating vegetables as noble ingredients in their own right.

What’s your most requested dish?

The beef cheek braised in red wine, served with Joël Robuchon’s famous mashed potatoes. A powerful, meltingly tender and comforting dish — pure authenticity and mastery of slow cooking.

What do you think are the most important qualities in a young chef?

Humility, patience, and curiosity. Before creativity comes respect — for ingredients, for technique, and for time.

What do you think about chefs like Gordon Ramsay, who brought haute cuisine to the masses through TV?

They made gastronomy more accessible and inspired many young cooks. But television only shows a fraction of the craft — the true essence lies in transmission, teamwork, and consistency.

Can you name some famous people you have cooked for?

Throughout my career, I’ve had the honor of cooking for major figures in French television and entertainment, as well as billionaires from the French Riviera and international celebrities from the worlds of music, cinema, and sports. Each of those experiences strengthened my attention to detail and my pursuit of tailor-made perfection.

What’s the one kitchen tool a chef should never be without?

The spoon. It’s the most personal instrument a chef can have — the bridge between hand, palate, and instinct. You can’t cook without tasting, and the spoon is what signs every dish before it leaves the kitchen.

What’s the best advice you’ve ever been given?

“Simplify to elevate.” It’s a line from Joël Robuchon, and it still guides me every day.

What are your favorite restaurants in Bangkok?

Sühring — a restaurant of impeccable precision and emotion, where every detail is deliberate and thoughtful.

What’s your favorite holiday destination?

Bali — for its balance of nature, culture, and serenity. It’s a place that inspires creativity while offering true peace of mind.

What’s next for you (plans, dreams…)?

My goal is clear: to make Little Paris the best restaurant in Phuket, and to see it featured in all the major gastronomic guides. I continue my work as Executive Chef of the Marchacar Group, overseeing four establishments: Little Paris, Maya Beach Club, Little Siam, and Little Roma. And in the future, I hope to create a more intimate fine dining space — a place where I can express a cuisine that is even more personal and refined.