Honoré Julien

Honoré Julien was born in France around 1760. He immigrated to the United States in 1792. 

He worked for George Washington at the President’s House in Philadelphia at different times. He first joined the household in 1794 for three months and earned $45.33 total for his work. He then returned to Washington’s household for the final four months of his presidency earning $25.00 per month.¹ 

In 1801, as Thomas Jefferson prepared to move into the White House, he searched for a chef de cuisine. French diplomat Philippe de Létombe recommended Honoré Julien for the position; “the result is that you will have a skillful cook about 42 years old, an honest man.” After accepting the position, Julien moved into the White House in 1801 and stayed in the position until the end of Jefferson’s presidency in 1809. His wife, Madame Julien, may have also worked at the White House. He earned $25.00 per month. During the first three years, he had a garçon de cuisine, or kitchen boy, named Noel De Clary to assist. In addition, he also trained three enslaved teenage girls from Monticello – Ursula Granger Hughes, Edith Hern Fossett, and Frances Gillette Hern.² Those that dined at Jefferson’s White House enjoyed Julien’s cooking. According to Washington socialite Margaret Bayard Smith, “The excellence and superior skill of his French cook was acknowledged by all who frequented his table.”³ 

When Jefferson left the White House in 1809, Honoré Julien briefly went to Monticello to help Edith Hern Fossett and Frances Gillette Hern set up their kitchen.⁴ On June 2, 1812, he appeared in naturalization records for the District of Columbia.⁵ He stayed in Washington and ran a catering service along with a cake and confectionary shop on F Street.⁶ He passed away on December 29, 1830.⁷ His son, Auguste Julien, later worked at the Polk White House, serving as a catering chef for large dinners or important events.⁸