i. Biography
Gault&Millau awarded Julien Lemarié three toques in 2019, a marker of disciplined cooking built on precision, balance, and Franco-Japanese fusion cuisine. The work here is less about declaration than control: technique used to hold two traditions in the same frame without flattening either.
The Work Today
Training at La Table Ronde and Saint-Malo gave Julien Lemarié the base from which later kitchens could widen his range. From there, the work moved through London, Japan, and Singapore, each stop adding another register to the same technical language. At Gordon Ramsay in London, the standard was exacting; in Japan and Singapore, the discipline shifted to reading place and product with the same level of attention. That breadth later settled at Le Coq-Gadby in Rennes, where Julien Lemarié became chef from 2012. The role gave shape to experience already accumulated across different kitchens and contexts, turning movement into a more fixed expression. What came before reads as preparation; this stage reads as consolidation. Since 2017, Julien Lemarié has been chef of IMA, where the work now sits in clear relation to the rest of the career. The kitchen reflects a method formed across London, Japan, Singapore, and Rennes: composed, responsive, and built from the meeting point of two culinary traditions. Franco-Japanese fusion cuisine, in this case, is not a style label for its own sake, but a practical description of how the cooking is assembled.
Career - chef — IMA, Rennes (2017–present) - chef — Gordon Ramsay, London - chef — Japan - chef — Singapore - chef — Le Coq-Gadby, Rennes (from 2012) Education: La Table Ronde; Saint-Malo
Signature
Donburi is among Julien Lemarié's signature dishes. It suits the line of his cooking: a format that depends on balance, texture, and directness, and one that leaves room for precision without losing clarity.
Acclaim
Julien Lemarié has received MICHELIN Guide, one star (2018). Julien Lemarié's honors include 3 toques, one star, and Meilleur Sophistroquet. Gault&Millau’s three toques in 2019 place the work in a line of measured recognition, with the remaining distinctions reinforcing the same sense of steady, earned regard. The record points to consistency in the craft rather than spectacle around it.
FAQ What is Julien Lemarié's current role? As of 2026, Julien Lemarié is Chef of IMA. Where did Julien Lemarié train or study? Julien Lemarié trained at La Table Ronde and Saint-Malo. What recognition has Julien Lemarié received? 3 toques (2019).
