Louis Tikaram

Chef Louis Tikaram's culinary journey began on a 110-acre farm in Mullumbimby, NSW, where he immersed himself in his Fijian heritage alongside his grandmother. Moving to Sydney after high school, Tikaram honed his skills at renowned restaurants like Longrain and Bentley Restaurant + Bar, under the mentorship of Chef Martin Boetz. His culinary prowess was further refined at Tetsuya’s, where he absorbed the passion and discipline of Japanese chefs.

At Longrain, Tikaram's talent was recognized when he was named the "2014 Josephine Pignolet Young Chef of the Year." This achievement catapulted his career internationally, attracting attention from investors in Los Angeles, where he eventually helmed the kitchen at E.P. & L.P. There, he crafted a menu that reflected his diverse culinary experiences, garnering acclaim from both critics and media.

Returning to Australia in 2019, Tikaram seized the opportunity to showcase his Chinese heritage at the newly opened Stanley Cantonese Restaurant in Brisbane. Through his innovative take on classic Cantonese dishes, Tikaram continues to shake up the city's dining scene.

Beyond his culinary endeavors, Tikaram cherishes family time and actively supports ocean conservation efforts.