Guest Demonstration: JULIENNE BRUNO

Friday 25^th october 2024

World Pasta Day demonstration with JULIENNE BRUNO and Chef Marco Ardemagni

On 25^th October, Le Cordon Bleu London will be hosting a demonstration with Axel Katalan, founder of JULIENNE BRUNO, and Marco Ardemagni, Le Cordon Bleu Cuisine Teaching Chef.

Before entering the world of gastronomy and founding JULIENNE BRUNO, Axel worked in the fintech sector, working with award-winning companies before co-founding Pointr in 2014, leading its rise to global leadership in deep-location technology.

In 2018, Axel pivoted towards his passion for gastronomy, collaborating with Alan Yau as a strategic advisor, and later embarked on his current journey with JULIENNE BRUNO, focusing on making plant-based food the most exciting option alongside remarkable figures from the gastronomy world. Starting with Collection 01 which consists of three fermented dairy-free products: Burrella, Superstraccia, Crematta, all of which are recipients of Great Taste Awards with the Burrella, a 1 star winner and the Crematta a 2 star winner of the Great Taste Awards in 2024 and Superstraccia a 1 star winner of the Great Taste Awards in 2023.

Today Axel leads an international team of passionate gastronomic creators, along with Director of Food, Chi San and Board Advisor Alan Yau in their goal to create delicious and original plant-based food. Axel has created a brand loved by chefs and home cooks alike, stocked in Coop Switzerland, Ocado, Wholefoods, Harrods, Selfridges and on the menu of Gauthier, Holy Carrot, Mildred's, Norma, Soho House amongst many more. JULIENNE BRUNO's purpose is to make plant-based food the most exciting choice for everyone, everywhere, regardless of dietary preference.

Join us for an introduction to JULIENNE BRUNO’s exceptional products, and a culinary demonstration using those products from Chef Marco Ardemagni, who will be cooking up a dish in honour of World Pasta Day.

Date: Friday 25^th October 2024
Time: from 6.30pm
Venue: Le Cordon Bleu London, 15 Bloomsbury Square London WC1A 2LS

Before entering the world of gastronomy and founding JULIENNE BRUNO, Axel was part of the founding team that shaped Level39 into becoming Europe’s premier fintech accelerator, fostering a thriving community of start-ups and investors. His journey continued through strategic roles, including working with award-winning fintech start-ups such as MyCheck and Innovate Finance, enhancing his expertise in tech ventures.

Co-founding Pointr in 2014, he led its rise to global leadership in deep-location
technology, securing prestigious contracts worldwide. In 2018, Axel pivoted towards his passion for gastronomy, collaborating with Alan Yau as a strategic advisor, and later embarked on his current journey with JULIENNE BRUNO, focusing on making plant-based food the most exciting option alongside remarkable figures from the gastronomy world.

Axel Katalan's gastronomic expertise and deeper grasp of cuisine has been achieved through working alongside Alan Yau MBE (renowned for founding numerous ventures in gastronomy such as Hakkasan, Wagamama, Busaba Eathai and Park Chinois), and Albert Adria (previously Head of Creativity at El Bulli, Founder Tickets Restaurant, Hoja Santa and Enigma to name a few). Axel strategised with Alan Yau on revolutionary food concepts, from fine dining to fast casual and fast food, blending tech with sustainable
gastronomy, in total conceptualising numerous projects for Alan Yau, learning everything there is to know from ideation to execution of a food concept. Axel then became ingrained in product development for Albert Adria's kitchen, further refining his expertise of gastronomy through concept development for a plant-based burger brand, but after covid hit he wanted food people could bring into their home, or eat at fine dining restaurants and began working alongside Albert on exceptional plant-based cheese. This is where Julienne Bruno was born.

Today Axel leads an international team of passionate gastronomic creators, along with Director of Food, Chi San and Board Advisor Alan Yau in their goal to create delicious and original plant-based food. Axel has created a brand loved by chefs and home cooks alike, stocked in Coop Switzerland, Ocado, Wholefoods, Harrods, Selfridges and on the menu of Gauthier, Holy Carrot, Mildred's, Norma, Soho House and amongst many more. JULIENNE BRUNO's purpose is to make plant-based food the most exciting choice for everyone, everywhere, regardless of dietary preference. They want to inspire you so that your eyes scan a restaurant's menu or the shelves of supermarkets for products like theirs and for you to use their ingredients to cook without limits.

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