This October, Oberoi Hotels & Resorts will host Chef Julien Royer, the multi award-winning chef-owner of Odette, Singapore, for a special Michelin-starred dining experience in Bengaluru and Mumbai. Over four exclusive evenings, Wabi Sabi at The Oberoi, Bengaluru, and Vetro at The Oberoi, Mumbai will open their kitchens to Chef Royer and his team, who will present a modern French menu that combines technique, creativity, and a sense of place
Chef Royer’s arrival marks more than a guest appearance, it represents a rare collaboration between two institutions that view dining as a narrative. For Oberoi Hotels & Resorts, it reinforces their pursuit of exceptional guest experiences that go beyond hospitality, where food becomes a language of creativity and connection.
Odette, named after Royer’s grandmother, embodies her belief that meals should be shared with warmth and sincerity. Since opening, the restaurant has redefined fine dining with a philosophy anchored in seasonality, terroir, and the integrity of produce. It made history in 2017 by debuting at No. 9 on Asia’s 50 Best Restaurants list, the highest new entry ever, and has held three Michelin stars since 2019. Twice crowned Best Restaurant in Asia, Odette now ranks No. 7 on the 2025 list.
Born in central France to a family of farmers, Chef Royer’s approach is guided by heritage and humility. His career includes collaborations with the legendary Michel Bras in Laguiole and serving on the Board of Les Grandes Tables du Monde. He has also received the Estrella Damm Chefs’ Choice Award, chosen by his peers across the globe.
Highlighting his excitement, Chef Royer said, “I’m truly excited to be cooking at Oberoi Hotels in Bengaluru and Mumbai. I look forward to returning to this part of South Asia, where the incredible spices and ingredients always inspire me. At the same time, I look forward to sharing the Odette perspective on Modern French cuisine, shaped by a strong sense of place, with Oberoi’s guests.”
Guests can expect a five-course showcase of Royer’s novelty-driven creations, Mangrove Crab with horseradish, nashi pear and Kristal caviar; Langoustine comme un dumpling with shiso and vin jaune; Artic Toothfish with Yari Ika and prawn consommé; and Grain de Café with mascarpone and sobacha, among others, all paired with bespoke beverages designed to elevate the meal into a full sensory experience.
Satbir Bakshi, Corporate Chef, Oberoi Hotels & Resorts, said, “It is a privilege to welcome Chef Julien Royer and his team to Oberoi Hotels & Resorts. His award-winning cuisine, rooted in seasonality and storytelling, perfectly complements our commitment to exceptional culinary experiences. These evenings will bring together two great traditions of hospitality and gastronomy, creating something truly unforgettable for our guests.”
At Wabi Sabi in Bengaluru, the dinners will take place in a setting inspired by the Japanese philosophy of appreciating imperfection. The restaurant overlooks a lily pond and waterfall, and its interiors feature kintsugi-inspired ceramics and subtle gold-leaf accents. Chef Royer’s dinners at Wabi Sabi are scheduled for October 18 and 19, from 7:00 p.m. onwards.
The novelty continues at Vetro in Mumbai on October 25 and 26, where the glass-inspired interiors, wine library, and sunlit atmosphere create a dynamic contrast between tradition and modernity. Vetro, meaning “glass” in Italian, captures the essence of light, reflection, and refinement, serving as the perfect canvas for Royer’s culinary storytelling.
Amit Kaul, Vice President & General Manager, The Oberoi, Mumbai, said, “It is always a pleasure to welcome like-minded experts in their fields to The Oberoi, Mumbai. For these two exclusive evenings at Vetro restaurant, we feel especially honoured to have Chef Julien Royer and his expert team, and anticipate truly unforgettable experiences for our esteemed clientele.”
For guests, these evenings go beyond a fine dining menu — it’s a chance to experience two culinary perspectives coming together. Oberoi’s commitment to detail converges seamlessly with Odette’s thoughtful, ingredient-led approach. It’s a collaboration that fuses French technique with Indian warmth, creating evenings that feel grounded, distinctive, and worth remembering.
