Louis Tikaram Chef

Chef: Louis Tikaram
Restaurant: Stanley Restaurant, Brisbane
Awards:
Sydney Morning Herald‘s 2014 Josephine Pignolet Young Chef of the Year

 

Chef Louis Tikaram was raised on a 110-acre farm in Mullumbimby, on the coast of New South Wales in Australia. At an early age, he began exploring his Fijian heritage in the kitchen beside his Fijian-Chinese grandmother, but his appreciation for his family’s culture and cuisine was fully developed while living in Fiji as a pre-teen. Even if you don’t know Louis Tikaram’s name, you’ve possibly eaten the fruits of his work at Longrain, Tetsuya’s or Bentley restaurants in Sydney. It was at Longrain that Tikaram was named “2014 Josephine Pignolet Young Chef of the Year” by the Sydney Morning Herald.

Louis Tikaram Cuisine

Tikaram has staged in  restaurants around the globe from Barcelona to New York, in more recent times he headed to Los Angeles for the opportunity to run the kitchen at E.P. & L.P. for 5 years, where he incorporated Southern California’s fresh produce into dishes inspired by his unique cultural heritage. Louis Tikaram has been lured back to Australia with a freshly minted head chef gig at Stanley, a Cantonese restaurant at Brisbane’s hot Howard Smith Wharves. The Curated Plate is thrilled we get to experience his cuisine in 2020.