i. Biography
Julien Binz’s kitchen reads from an Alsatian line of work, not from a break with it. Since 2015, the name Julien Binz has stood above the dining room in Ammerschwihr, but the craft underneath it is the familiar discipline of the region: memory handled as a working tool, seasonality treated as a basic rule, and local identity used as a practical vocabulary rather than a slogan. The result is a restaurant shaped by continuity, where the chef’s own name marks the house without narrowing it.
The Climb
Training at Aux Armes de France and Buerehiesel gave Julien Binz the fundamentals that remain visible in the rest of the career: exacting technique, refinement, and composure in service. Those early addresses were followed by head chef roles at Auberge d’Artzenheim, Château d’Isenbourg, and Le Rendez-Vous de Chasse, Hôtel Bristol in Colmar until 2012. The sequence points to accumulation rather than reinvention, with each house adding a different register to the same steady vocabulary. That route settles in Ammerschwihr, where the kitchen now carries the name Julien Binz above it. The progression is easy to read in trade terms: years inside Alsatian restaurant culture resolving into one address, with the present kitchen reflecting long familiarity rather than sudden change.
Today
Since 2015, Binz has led the kitchen at Restaurant Julien Binz in Ammerschwihr, France. The cuisine is contemporary, but it stays tied to the terrain through local products selected according to the seasons. In practice, that means a kitchen working from timing, freshness, and regional fit rather than from display. Rootedness and curiosity sit together in the cooking. Binz said, “I am not a traveler; I am very happy in Alsace. But people travel through my dishes. I am curious about all cultures and the recipes one can see in other countries.” The line sets the frame clearly: Alsace remains the fixed ground, while the plate is allowed to pick up reference and movement beyond it. The title of Maître Cuisinier de France belongs naturally to a profile built from kitchens worked, kitchens led, and a restaurant identified with his own name. What comes through is continuity: the present kitchen is the direct result of the earlier ones, not a departure from them.
Career - Head chef — Restaurant Julien Binz, Ammerschwihr (2015–present) - Head chef — Auberge d’Artzenheim - Head chef — Château d’Isenbourg - Head chef — Le Rendez-Vous de Chasse, Hôtel Bristol, Colmar (until 2012) Education: Aux Armes de France; Buerehiesel
Signature
Julien's signature dishes include choucroute végétale.
In Their Words “I am not a traveler; I am very happy in Alsace. But people travel through my dishes. I am curious about all cultures and the recipes one can see in other countries.”
Recognition
Julien's honors include First Michelin star, Gault & Millau Technical Excellence Prize, Gault & Millau Prize for Innovation, Gault & Millau Promising Chef, and Gault & Millau Young Talent.
FAQ What is Julien Binz's current role? As of 2026, Julien Binz is Head Chef. Where did Julien Binz train or study? Julien Binz trained at Aux Armes de France and Buerehiesel. What recognition has Julien Binz received? First Michelin star (2012).
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