CHEF |
JULIEN JACOB
EXECUTIVE PASTRY CHEF AT JUMEIRAH AL NASSEEM
Julien Jacob, a pastry chef from Pierrelatte, France, has over 18 years of experience, working under world-renowned chefs and mastering the art of pastry. After earning his professional pastry qualifications, he began his career with Philippe Rigollot, a World Cup winner and M.O.F Pâtissier. He held notable positions in France, including Chef De Partie at Pâtissier Intuitions and Chef Pâtissier at Patisserie Christophe Roussel, where he led a team of 20 pastry chefs. His journey then took him to The Tasting Room, a two Michelin-starred restaurant in Macao, before joining Jumeirah Group in Dubai as Executive Pastry Chef.
What is your philosophy or motto?
Each day brings new lessons that drive continuous improvement.
What ingredients do you particularly enjoy working in your cuisine and why?
Vanilla beans are my favorite ingredient—the foundation of classic French desserts—reminding me of my childhood.
What is your signature dish?
If I had a signature dish, it would be a Gianduja profiterole featuring vanilla ice cream, hazelnut choux, caramel, tuile, and hot gianduja sauce with caramelized hazelnuts. It balances textures and temperatures with the perfect touch of sweetness.
What advice do you have for young chefs?
My advice to young chefs is to be patient and not rush the journey. Excellence in pastry takes years to achieve, and you can learn something important from everyone you work with.
What is your dream?
I envision a house where guests are welcomed without charge, and we come together to cook, share meals, and learn from one another in a collaborative and enriching environment. It would be a space where everyone contributes, and we all grow through our shared culinary experiences.
What are your current projects and what plans do you have for the coming year?
Beginning September 23, I’ll take on the role of Executive Pastry Chef with Dream International, managing the launch of two restaurants, a bar, and four meeting rooms at ICD Brookfield. I’m thrilled to embark on this exciting new experience.
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