Louis Tikaram

Louis Tikaram

Los Angeles

About Louis Tikaram

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.

Where I Go Out

At My Venues

Menu Selection
$$$, Outdoor Seating, Full Bar, Vietnamese, Cocktail, Central La
"@dinela continues this week! Definitely my favorite menu so far! BKK fried chicken! Sticky spare ribs, Angus satay, @hiramasakingfish Green Curry, Ginger Crunchie & Coco Sorbet. Ends Friday so drop by this week."
At my venues