Chef & Owner of LOU

I fell in love with cooking, kitchens, and the power to create memories for guests at Café A in Cité de l'architecture et du patrimoine in Paris. Before Paris, I had been working in fashion for a decade and needed a change. So I liquidated my life and bought a one-way ticket to Europe. After spending some time in Barcelona, I eventually found my way to that fantastic kitchen in Paris.

When hiring, I look for personality and commitment first. I am confident in my ability to train new employees, so sometimes the lack of hands-on experience can be overlooked in a candidate who is eager to learn.

Honestly, it's tough to maintain a healthy work/life balance in this industry. I think it's essential for businesses to respect the work/life balance and allow you to be away from work when you aren't at work. You need to be able to unwind and relax, so you return rested and happy.

My palette is very botanical, so although I'm continually finding new dishes to create, the flavor profiles are consistent. I always want an herbaceous and acidic top note.