Born in Burgundy and seasoned across three continents, Chef Julien Perraudin has brought his bold yet refined culinary voice to Vietnam. At Quince Saigon, he transforms the simplicity of wood-fired cooking into expressive plates that celebrate ingredients, seasonality, and the art of honest gastronomy.
Raised in Burgundy, France, a region synonymous with winemaking traditions and a deep connection to terroir, Julien Perraudin discovered early on that food was more than sustenance - it was craft, culture, and expression. His formative training in Michelin-starred kitchens under esteemed French chefs gave him both discipline and precision, instilling the values of respect for technique and the integrity of ingredients.
Julien’s ambition and curiosity soon carried him beyond France. In London and later in Australia, he absorbed new influences that reshaped his culinary identity. The vibrancy of fresh produce, the aromatic power of herbs and spices, and a global outlook on food expanded his repertoire. Each experience deepened his philosophy: food should be expressive, direct, and always in harmony with the seasons.
In 2018, Julien joined CHC and relocated to Vietnam to helm the opening of Quince Saigon. Set within a beautifully restored colonial heritage house, Quince quickly became one of Ho Chi Minh City’s most acclaimed dining destinations. The restaurant’s heart is its wood-fire oven, a stage upon which Julien builds his cuisine - smoke-kissed, robust yet elegant, and never overworked. His approach is guided by a belief that every element on the plate must serve a purpose. If it cannot be eaten or does not enhance the dish, it has no place in his cooking.
Julien’s vision and execution earned swift recognition, including the accolade of “Chef of the Year” in 2018, underscoring his role in shaping Saigon’s evolving culinary scene. His leadership at Quince is not only about food but also about storytelling - translating his Burgundy roots, global travels, and creative impulses into dishes that resonate with both authenticity and innovation.
Today, Chef Julien Perraudin stands at the helm of Quince Saigon as a pioneer of contemporary dining in Vietnam. His menus embrace seasonality, fire, and simplicity, offering diners an experience that is intimate, memorable, and profoundly connected to both heritage and place. Each plate he creates is more than a meal; it is a reflection of his journey, his philosophy, and his enduring passion for honest cuisine.