Raised in France, in Provence, where a bakery is at every corner of the city. Julien waited in the front of a bakery to take the school bus from the age of 10 until he was 14 years old. Being in admiration with the beautiful breakfast pastries and the delicious smell, this is where he decided to become a chef.

At the age of 14, he started at a culinary school in Nice, he learned every aspect of the food industry, from being a server, sommelier, a chef, dishwasher…. and everything in-between. He received his bachelors degree with European mention and and became specialized in the pastry world.

Julien worked in very well-known and respected restaurants in France, Germany, London, Canada, and then in France again, all before his 20th birthday. By this time, at the age of 20, he had become an executive pastry chef in a Michelin stared restaurant.

Jeannot continued to follow his dream and moved to Las Vegas where he was present at the opening of Aria, and working under a multi-world rewarded french pastry chef on the management team, supervising over 120 pastry cooks in the department.

Julien then took a position as an executive pastry chef in California, where the business grew from 2 locations to 7 in the 7 years that he worked there. 

Most recently (and prior to opening Jeannot’s Patisserie & Bistro), Julien worked as the executive pastry chef at The Mediterranean group in Boulder.