Louis Tikaram is the executive chef of EP
& LP in Los Angeles by way of Sydney, Australia, where he was the executive
chef at a restaurant specializing in Southeast Asian cuisine. At EP & LP,
Louis showcases California produce with Vietnamese, Fijian, and South East Asian
flavors, and practiced technique to bring something unique to Los Angeles.
Louis grew up on his family’s 110-acre farm in New South Wales. He raised cattle, grew tropical fruit, and gained an appreciation for sustainability and seasonality. He also spent a portion of his childhood in Fiji, an influence which carries through to many of his dishes. He won Australian Young Chef of the Year 2014 before being brought over to America to lead the EP & LP kitchen.
This traditional Fijian seaweed dish is the one Chef Louis made with his grandmother that inspired him to become a chef.
This light aromatic coconut-based curry from Thailand is a great way to showcase beautiful fresh seafood.