Laurence Louie
Laurence is a Boston bred Chinese American chef. After completing his Masters in American Studies and working as a community organizer in Boston’s Chinatown for the first years of his career, he spent a year in Southern China where he rediscovered a connection to the food of his heritage.
Before his trip, Laurence dabbled as a cook and co-owner of Olio Culinary Collective, a worker-owned catering group. Upon landing back in the States, he decided to test his culinary skills as a full time professional cook. He began his journey at James Beard Award winning Ana Sortun’s flagship Oleana, rising to a Jr. Sous. He then moved to London to work under acclaimed Chef Selin Kiazim, eventually becoming the Head Chef of her flagship restaurant, Oklava.
After getting a call from his mother about taking over her business during the pandemic, Laurence moved back to the States once more to set a new course and bring a new face of Chinese American dining to this city.
Awards: Plate Magazine’s Chef’s to Watch 2023
You can follow Laurence’s journey at @laurence_louie.
Photo: Florent Durand