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Recently I stumbled upon a local chef whose career spans continents, collaborating with culinary giants like Mark Hix, Pierre Marco White, Bill Granger and Peter Gordon to name just a few. What truly captivated me, however, was not his impressive CV, but his extraordinary narrative. Julian Biggs is quite the character, a humble soul, quietly going about his business as head chef in a local bar, yet there is something quite mysterious about him. I’d describe him as dark and stormy but very much the gentleman. I knew I had to invite him for coffee and hear all about his untold story.
A stroke altered his path, steering him towards a mission centred around optimal nutrition, exploring how food and various elements impact our bodies both positively and negatively.
What struck a cord wit…