Julien Asseo is a seasoned culinary professional, bringing with him knowledge and expertise as he oversees operations of Michelin-starred restaurant, Restaurant Guy Savoy. In his role as executive chef, Asseo continues the legacy of expertise and quality of food of which Restaurant Guy Savoy is emblematic.

Hailing from Libourne, a small town in the southwest of France, Asseo’s passion for food and wine was ignited by his experiences at his parents’ vineyard. At the age of 16, Asseo decided to study at the Lycée Hôtelier de Gascogne near Bordeaux, where he obtained a Bachelor of Arts in culinary arts. After finishing culinary school, Asseo moved to Paris to work at La Fontain de Mars, where he quickly advanced from commis to chef de partie. After spending some time in Paris, Asseo decided to take his skills to America, where he had the unique opportunity to open Rivera in Los Angeles as sous chef.

In 2009, Asseo decided to bring his culinary talents to Las Vegas, with its recent burgeoning culinary scene. He worked under renowned chefs Rick Moonen and Joel Robuchon before taking a position at Restaurant Guy Savoy in 2011. Asseo studied extensively under Chef Savoy, as well as former executive chef Mathieu Chartron.