HELLO · ALO · ΓΕΙΑ ΣΟΥ

French roots. Greek spirit. British home.

An international table. Two cultures, two perspectives and a shared love of food, creativity and bringing people together.

JULIEN BEURIOT
French Chef & Culinary Consultant

Julien is a French chef and culinary consultant with extensive experience in kitchens across France and the UK, including Paris, Le Havre and London.

Rooted in his French culinary heritage but shaped by years of working with different cuisines and cultures, his food brings together French technique with Mediterranean and international influences and contemporary flavours. His approach is creative but unpretentious: excellent ingredients, strong flavours and food made to be enjoyed.

Alongside cooking, Julien works with restaurants, hospitality businesses and independent food projects on menu development, recipe creation, kitchen concepts and culinary consultancy. He has a particular interest in creating distinctive menus that combine French foundations with Mediterranean and international influences.

For Julien, food is both craft and experience - something that can create atmosphere, identity and connection.

DR FENIA GIANNI
Nutrition, Mindful Eating & Wellbeing Consultant

Fenia is a Greek-British nutrition, health and behavioural science specialist, bringing the science and human side of food to our work.

With a background spanning nutrition, exercise, health and behavioural science, she has spent nearly three decades working across research, higher education and applied health and wellbeing. Her academic and professional work has explored how diet, physical activity and behaviour influence health, wellbeing and long-term quality of life.

Her Greek heritage and Mediterranean relationship with food also inform her particular interest in mindful eating, our relationship with food, behaviour change and sustainable balance — moving away from restrictive ideas of “good” and “bad” foods towards a healthier, more enjoyable and realistic relationship with eating.

Drawing on evidence-based approaches including mindfulness and behaviour-change practice, Fenia contributes to food concepts and experiences that consider not only what we eat, but how we eat, why we eat and how food makes us feel.

Her approach is simple: eating well should support health without taking the pleasure out of food.

Our Story

Two worlds. One table. Cinq Sens.

JB Caractere began with conversations around food, and a shared curiosity about what food could become. A French chef and a Greek-British scientist, wellbeing practitioner and theatre-maker, we came to the table from very different worlds. Julien through flavour, instinct and culinary craft. Fenia through behaviour, storytelling, theatre, memory and the psychology of eating. Somewhere along the way, those worlds began to merge. Living, cooking, travelling and creating together sparked an idea: what if a meal could become a narrative? What if food could be experienced through sound, scent, light, touch and taste? What if the table itself could become a stage - and the people around it part of the story? That curiosity became JB Caractere. Today, our work brings together food, art, theatricality, science and Cinq Sens - the five senses - creating experiences that move beyond what is simply served on the plate. We experiment. We build narratives. We play with cultures, memories, flavours and spaces. And we keep asking the same question: What else can food make us feel?

FOOD IS OUR MEDIUM. IMAGINATION IS WHERE WE BEGIN.