The launch of Julienne Bruno is the culmination of… seven years of polite persistence and a desire to create something people love. My background prior to the world of cuisine was tech. My deeper grasp of cuisine really kicked off when I joined Alan Yau, OBE, (who created Wagamama and Hakkasan) as a concept strategist. With him, I’ve learnt everything there is to know about the ideation of a food concept.
Being so in love with creating plant-based food, my first idea was… a vegan burger brand, but after covid hit I wanted food people could bring into their home, or eat at fine dining restaurants. I began working on gourmand vegan cheese alternatives and Julienne Bruno was born. I spent eight months creating an early version of our cheese myself, and we built the team from there and found our first stockists. That brings us to where we are today, about to go live at Selfridges Food Hall and with numerous nationwide restaurants and retailers with collection 01.
We offer something unique in this space as a response to… hearing my friends remark “oh that’s nice for a “vegan” product”, as if there is a category of “food” and then “vegan food”. We set out to create products that everyone would love without the need of tagging it vegan or plant-based. We are all about good food.