Chef Profile: Avocado Grill’s Owner/Executive Chef Julien Gremaud

Avocado Grill Slideshow
Avocado Grill

Avocado Grill

Acocado Grill

Hometown: Saint-Tropez, France

Favorite hidden gem in The Palm Beaches: any beach that is away from the action. We’ve got great beaches in our county, and I enjoy spending time there.

Favorite band / musician: anything reggae. I enjoy live music and anything that is fun.

Current restaurant: Avocado Grill, a locally owned restaurant that prides itself on offering unique twists to both contemporary and traditional dishes. The farm-to-table, regionally sourced fresh plates focus on exciting Caribbean flavors, while incorporating just as much avocado as humanly possible!

Chef Julien Gremaud
Chef Julien Gremaud

Hours of operation:


Monday – Friday: 11:30 a.m. – 2:30 p.m.


Monday – Thursday: 4:30 p.m. – 10:00 p.m.
Friday – Saturday: 4:30 p.m. – 11:00 p.m.
Sunday: 4:30 p.m. – 9:30 p.m.


Saturday: 11:00 a.m. – 2:30 p.m.
Sunday: 11:00 a.m. – 3:00 p.m.

Address: 125 Datura Street, West Palm Beach, FL 33401

Tell us about yourself. How did you shape your culinary career, starting from your first job in the F&B industry to where you are now?

I wanted to become a chef for as long as I could remember. I became a professional pantry chef when I turned 14, then left soon afterwards for the UK to hone my cooking and administrative skills. At age 20, I came to the US and held consecutive positions at two of Chicago’s leading French restaurants. In 2002, I relocated to South Florida to be a personal chef for celebrities on Jupiter Island and in Palm Beach. I joined Pistache in 2009 as a consultant then executive chef. Two years later, I was promoted to partner and co-opened Palm Beach’s famed seafood eatery, PB Catch. It all led me to where I am today. In the fall of 2014, I opened the doors of Avocado Grill – my first solo project. As executive chef and owner, my view of everything in the culinary profession began to evolve. Each detail is critical to your success, and the business quickly becomes part of your soul.

Who was your greatest cooking influence?

Definitely Jean Banchet, a boss of mine from my time in Chicago. He taught me skills that I still use today in the kitchen, as well as skills that would eventually bring me to creating a successful restaurant.

What is your favorite ingredient to cook with?

Avocados, of course! They are very versatile and taste great. They can also enhance recipes and replace other unhealthy ingredients. They go with almost everything, too.

Tell us about your restaurant. What was the inspiration behind both the restaurant and its menu?

Avocado Grill is a mix of all of my favorite things. I enjoy traveling, and made mental notes of my favorite restaurants on each trip. When it was time to create Avocado Grill, I pulled from those memories.

We have an extensive menu filled with fresh Caribbean-inspired creations in smaller, healthier portions packed with fresh flavors and spices – and plenty of delicious avocado. The vibe is very laid back and the music is fun. Our full bar has tons of seating and offers a great Happy Hour spot with hand-crafted, specialty libations, wine, and beer. We’ve got indoor and open-air seating areas that provide plenty of space to relax with friends and family. And, since I love live music, we find every excuse possible to bring in local talent, adding to our party-vibe – especially during brunch.

What is your culinary “philosophy” and how are you expressing that at this restaurant?

Sustainability and carbon reduction are very important to me, which is why I source as many of my ingredients locally as possible. It also helps us to offer the freshest food possible to our diners.

When dining at your restaurant, what type of guest experience do you hope to evoke?

Our goal is to take our Avocado Grill diners on a globally inspired culinary adventure with every delicious bite. To achieve this, we present guests with a creative array of tapas, small plates, larger entrees, and plenty of house-made desserts to sample and share. We want people to linger because they are enjoying their time with us. When they do leave, we hope they’ll feel younger, more vibrant, and healthier.

If a chef colleague visited your restaurant, what’s your idea of the perfect meal to recommend to him/her?

I’d want them to pick their favorites. Our menu was created so there is something enjoyable for everyone. I would definitely suggest they start with one of our signature cocktails and something from the avocado section of the menu. From there, really anything is great.

Why is your restaurant a “must-try” restaurant for visitors of The Palm Beaches?

We’re constantly updating our menu to accommodate the latest, freshest tastes and trends. We listen to our customers’ discerning feedback, and it shows. There is always something new and exciting on the menu or served as a special, and we’ve got a laid-back, fun vibe. Avocado Grill is always the place to go for an enjoyable meal.

How is the culinary scene across The Palm Beaches thriving? Do you think the cuisine across The Palm Beaches has its own signature flavor?

Our community is becoming less seasonal and more year-round and restaurants here have really stepped it up. There are some great quality chefs here in Palm Beach County that are making a big impact on the culinary scene. With seasonality going down and the level of cuisine only getting better, I think we can see Palm Beach County becoming a culinary destination to rival that of Miami or New York. I know for us at Avocado Grill, we’ve really tried to create a signature flavor for West Palm Beach. We use as many locally sourced ingredients as possible and infuse international flavorings with a flare. We certainly think it is something that Palm Beach County diners are enjoying!

What are some of your favorite restaurants in The Palm Beaches?

I love so many! Some of my favorites include Buccan, Grato, Coolinary Café, Café Sapori and Max’s Harvest.

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