Julien Ardouin

Paris-trained in two Michelin-Star restaurants, Julien has held positions as Line Cook and Chef de Partie in charge of fish at the Ritz Paris, before working at the Mandarin Oriental Paris as Chef Saucier and Sous-Chef. In 2013, Julien moved to Lenox, Massachusetts for the role of Executive Chef at the Church Street Café. In 2017 he became Executive Chef of the Alta Restaurant and Wine Bar before being recruited to Canyon Ranch in 2018.

A key member of our Nutrition & Food team, Julien’s passion for cooking and food is infectious. His attention to detail, high-quality ingredients, presentation, and meals prepared to perfection, is well known. Julien never gets tired of inspiring and wowing guests with traditional gourmet recipes with unconventional twists.

When not at the Ranch or in the kitchen, Julien loves to be outdoors where he prefers to hike, bike, rock climb, and forage. He encourages everyone to keep an open mind and to try new things. For instance, he recalls finally trying “century eggs” when in Thailand as a youth. After forcing himself to taste the eggs with greenish grey and black hues, he says he was pleasantly surprised by its “creamy and succulent flavor.” His words to live by: “Create healthy habits without restrictions.”