Meeting Chef Julien Pouteau at the Horizon Shores Boat Show!

French native Julien Pouteau started his career in his hometown of Brittany, where he completed culinary school, followed by roles in kitchens of prestigious establishments within 5 star hotels and Relais & Châteaux networks, across countries such as the US, French Polynesia, Morocco and Australia

In 2010, Julien moved to Sydney to lead the refurbishment of the InterContinental Sydney “Café Opera” restaurant. His mandate to refresh and drive innovation in the food production and presentation elevated 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 in 2014 to head up the food direction of InterContinental Sydney Double Bay, developing and implementing menu for banqueting (Function venue of the year – NSW awards of Excellence), Room service, Kosher offering, Club lounge, Stillery Bar ( highly commended for Bar of the Year– NSW awards of Excellence) and the awarded restaurant “Stockroom” restaurant (2 Chefs Hat Gault et Millau).

In constant progression with his craft and love for cooking, Julien has been executive chef role at “Gowings Bar and Grill”, a fine dining construct with the style of a European brasserie and an edgy contemporary design. Offering the freshest produce from Australia’s best artisan providores, prepared with cooking techniques featuring wood-fired rotisseries and ovens.

Julien is currently working with D’Albora Marinas as a General Manager for Food & beverage to improve and open 5 restaurants, cafes and function venues across the East Coast of Australia.


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