Chef Julien Schnegg is Cravings Market Restaurant’s Executive Chef. He joined the Cravings Team in 2017 as the Executive Sous Chef and has established himself as a culinary artist since.
A native Swiss, Chef Julien grew up with the local delights such as cheese, charcuterie and chocolate. With a bountiful garden producing apples and plums, Chef Julien began his culinary journey at a young age, learning first how to make jam, jelly and the canning process from his mom. As he ventured deeper into the culinary world, Chef Julien frequented the farmers’ market to get inspirations in the kitchen.
For his formal training, Julien first attended the BBZ-CFP Biel Bienne cooking school in Switzerland. Upon completion of the 3-year apprenticeship, he proceeded to further his study in Geneva, completing his education in dietetics cooking.
Armed with two diplomas in culinary arts, Chef Julien joined the Swiss Air Force to begin his professional career. Julien’s career would later expand internationally to Canada, working at 4-star hotels. Prior to settling at Great Events Group, Julien went back to Switzerland and worked in fine-dining establishments in the nation’s capital, Bern. His experience ranged in varying roles for Montreux Hotel Excelsior, Sheraton Cavalier, Rastkeller Restaurant, Frohegg Restaurant and La Chaumiere Calgary.