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Louis TikaramNEW MAKER!

Los Angeles, CA


Louis Tikaram started his career in 2004 as an apprentice in Sydney at 'Longrain' where he fell in love with Asian cuisine. He went on to work at Bentley Restaurant, then moved on to Tetsuya’s, a Relais & Châteaux property before traveling/working abroad for 2 years, when he returned to Sydney in 2011 he became executive chef back at Longrain where he won the “2014 Josephine Pignolet Young Chef of the Year 'Good Food Guide” which catapulted him internationally and caught the eye of investors in Los Angeles. He is currently executive chef of E.P & L.P. Asian Eating and Drinking house.