Louis Tikaram appointed head chef of forthcoming Cantonese eatery Stanley

Louis Tikaram appointed head chef of forthcoming Cantonese eatery Stanley

The burgeoning riverside hub at Howard Smith Wharves has scored another big name for its culinary offering. Australian-born chef Louis Tikaram is returning home after an acclaimed stint overseas to take on the head chef role at forthcoming Cantonese restaurant and bar Stanley. After wowing diners in West Hollywood, the former Good Food Guide’s Young Chef of the Year will be spearheading the anticipated eatery’s debut offering when it opens in October.

Following hot on the heels of news that former ARIA head chef Ben Russell would be overseeing the operations at Greca and its forthcoming Japanese izakaya-inspired neighbour, Cantonese restaurant and bar Stanley has revealed that Louis Tikaram would be stepping into the role of head chef. Louis has enjoyed a storied career working across Australia and abroad, with a resume that boasts stints at Longrain, Bentley, and Tetsuya’s, at Bearfoot Bistro and Araxi Restaurant in Canada and, most recently, as executive chef of Asian-fusion hotspot E.P. & L.P. in West Hollywood. The hiring further bolsters the roster of world-class culinary talent working at Howard Smith Wharves, which also includes the likes of Alanna Sapwell (ARC Dining and Wine Bar), Damien Styles (Mr Percival’s) and culinary director David Finlayson.

Louis will be delivering a nuanced take on Cantonese cuisine at Stanley, with influences from his own Chinese and Fijian heritage incorporated into the fare. Word is diners will be able to enjoy traditional Cantonese-style dishes (think peking duck, dim sum and stir-fry dishes) and well as more contemporary fare comprising local seafood, barbecued and roasted meats and sustainably sourced local produce. Stanley will open in October – we’ll have more details for you closer to opening!

The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.


Sign up for our weekly enews & receive more articles like this: