5 minutes with Axel Katalan, founder of Julienne Bruno

What would you be doing if you weren’t in the food industry?
I always dreamt of doing something in the world of film. It would be about crafting a world, a feel, a story around short films to start with, then building to larger full motion pictures.

What was your first job?
An R&D associate in helping food brands launch into new markets. The first project was launching Peroni into the Paraguayan market! I spent a few months on the ground understanding market dynamics, key thought leaders, brands, price points etc.

What inspires you?
Film, music and design, and the cross-pollination of these trees into each other’s categories.

What’s the worst job you’ve done?
I worked as part of the cleaning team at Shakeshack in Leicester Square. Both the worst and the best, as I learnt so much but at the same time it was physically challenging (night shifts, rude customers and small space). I have a few good stories from that experience!

What’s your favourite part of your job?
Moving from thinking/brainstorming to building.

And your least favourite?
Waking up to “emergency, this machine has broken down, again” messages on a Sunday.

How about the food industry?
It’s my biggest passion. I follow, explore, and try new concepts almost every week. Keeping the pulse on what is new, what is trending and beyond.

What would be your last supper?
My partners’ Ukrainian Mushroom Vareniki.

What’s your motto? 
“It’s all good!”

What’s the weirdest thing you’ve ever eaten?
I wouldn’t call it weird, as it’s a delicacy in Mexican cuisine, but novel to my palate was ‘Huitlacoche’ which is also known as corn smut or Mexican truffle. Huitlacoche is a fungus that grows on corn, causing the kernels to swell and turn into blue-grey, mushroom-like galls. It has a unique earthy, smoky, and slightly sweet taste.

What’s your favourite book?
Good Luck: Creating the Conditions for Success in Life and Business by Alex Rovira.

Sweet or savoury?
Savoury all the way! Even if I have dessert, I like to have something a little salty afterwards to finish it off in the right way!