Julien Alvarez
As Head Pastry Chef at Ladurée since 2021, Julien Alvarez brings a refined, sincere and precise vision of pastry. With world-class training and a passion for excellence, he creates desserts where balance, clarity and emotion meet. Guided by the heritage of the Maison, he writes a new chapter in its story, one of modern elegance, honest flavors and collective creativity.
A journey shaped by discipline and precision
Originally from Bergerac, Julien Alvarez grew up between his father’s restaurant, local markets and the vineyards of his grandparents, who were winemakers: “I was always immersed in the world of gastronomy. We went to the market, we tasted, we learned.”
From an early age, this immersion in the culinary world was paired with a taste for challenge, nurtured alongside Mr. Dieumegard, a passionate artisan and finalist in the Meilleur Ouvrier de France competition, who introduced him to the exacting standards of the profession.
In 2011, he won the Pastry World Championship with the Spanish team. After leading the sweet creations at The Peninsula in 2013 and then at Le Bristol in 2018, he joined Maison Ladurée in 2021 as Head Pastry Chef.
Purity, clarity, and sincere pleasure
“What I seek above all is precision. Indulgence should be clear and memorable”, explains Julien Alvarez, who creates a style of pastry inspired by the Maison’s heritage while infusing it with a modern sense of subtle, confident refinement.
At the heart of this pursuit lies the macaron, Ladurée’s emblematic creation:
“Every pastry is a challenge, but the macaron is the most serious of them all. You have to convince in just two bites.”
For him, sophistication is found in mastered simplicity, and indulgence in balance:
“It’s very difficult to do something simple. I’m always striving to get to the essence.”
Through his creations, he celebrates the excellence of a fine ingredient and the depth of a true flavour. His constant search for harmony is always rooted in the strong identity of the Maison and its history. His style: pastry that is clear, refined, expressive — where each flavour stands out with precision.
A collective strength
In Julien Alvarez’s view, no creation can exist without a team. He places great importance on transmission, collaboration, and trust. He speaks of his colleagues with warmth and humility:
“I work with my teams, not above them. We move forward together, we grow together.”
Every day, he fosters a spirit of collective energy among the pastry chefs and teams of the Maison, both in France and internationally. A brigade of international chefs helps to share and elevate Ladurée’s savoir-faire across the globe. Once a year, they gather in Paris for the Chefs’ Convention — a key moment of exchange and creativity.
Julien Alvarez sees himself as a bridge, a link between the history of the Maison and the paths it will take in the future. A sincere role, in service of the Maison, where he continues to write a new chapter alongside his teams.
The creative process
A creation can be sparked by a flavor, a memory, a texture, or even a word… Inspiration can come from anywhere. Julien Alvarez allows himself the freedom to explore, to step aside from convention, all while remaining true to the Maison’s DNA. Above all, he blends indulgence and passion into each of his creations.
A beautiful example of this approach is his work with vanilla and pecan, two emblematic ingredients that he has reimagined with subtlety and elegance in many forms: tarts, Yule logs, ice creams, and even king cakes.
His chocolate soufflé tart, a technical and indulgent feat, was awarded the Fou de Pâtisserie prize.
In 2023, he created Eugénie, a delicacy paying tribute to the Empress — a symbol of taste and elegance who was a contemporary of Ladurée’s founding. With its crisp sablé base, generous praliné or caramel centre, and chocolate coating, Eugénie strikes a perfect balance. First launched in France, it quickly won over international palates.