Laurence Louie
A Quincy-based Chinese American chef and the chef/owner behind Rubato HK Café, known for bringing a modern, personal take on Chinese American cooking.
At a glance
Top Chef contestant (Season 23)
Chopped Champion (Season 58, Episode 7)
James Beard Award Semifinalist (2024)
Bon Appétit: Best New Restaurant (2023)
After returning home during the pandemic to help take over his mother’s business, Laurence set a new course to bring a new face of Chinese American dining to New England.
Before that, he worked in London under acclaimed Chef Selin Kiazim, eventually becoming Head Chef at her flagship restaurant, Oklava.
Earlier in his career, Laurence trained at James Beard Award-winning Ana Sortun’s flagship restaurant, Oleana, where he rose to Junior Sous.
Prior to cooking full-time, he dabbled as a cook and co-owner of Olio Culinary Collective, a worker-owned catering group.
Laurence spent a formative year in Southern China, where he rediscovered a connection to the food of his heritage.
He earned a Master’s in American Studies and worked as a community organizer in Boston’s Chinatown during the first years of his career.
Follow his journey on Instagram
Photo: Florent Durand