World Pasta Day demonstration with JULIENNE BRUNO

Le Cordon Bleu London recently hosted a Guest Demonstration featuring 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. 

For this culinary demonstration, Chef Marco Ardemagni created a plant-based pasta dish using JULIENNE BRUNO's superstraccia.

Discover more guest chef demonstrations and culinary conferences coming up at Le Cordon Bleu London.