Mr Julien Lerouxel is a Lecturer Practical Arts at the Ecole hôtelière de Lausanne. Passionate Chef with higher education, Julien has more than 20 years of experience in the hospitality industry.After few years working in hotels and restaurants along the Geneva lake, he co-found in 2007 a catering, team-building and consulting company in Lausanne and run it until 2019, first as executive chef and later as managing director. He has a strong experience of catering and event management but he also worked as consultant on several projects for the Agri-food and hospitality industry.
In 2012, he co-found Emotion Food Company SA to develop and market product for elderly people having swallowing disorder (dysphagia). Julien is constantly on the lookout for new F&B trends and cooking techniques and since January 2020, he shares his knowledge and experiences at EHL.