Geanina Rugina heads up this beloved brasserie-style venue which offers a different experience on each of its four floors.
Located in a historic 19th-century townhouse, Louie is known for serving New Orleans-inspired cuisine, with a heady blend of Spanish and Caribbean influences. At its helm is Geanina Rugina, an experienced executive chef whose résumé includes the likes of Gordon Ramsay Group and D&D London.
With a seasonally-changing menu and delicious, fresh flavours delivered consistently, Louie has certianly made its mark on the London food scene. Below, The Sybarite speaks to Geanina about the women who have inspired her, the unique dynamics of Louie and her advice for budding chefs.
Can you please share some insights into your culinary journey, from starting out in the hospitality industry to starring on MasterChef and later becoming executive chef at Louie?
I didn’t grow up dreaming of being a chef nor did I have a grandmother that inspired me to cook. Instead, I had the opportunity to work in one of the most well-known restaurants in the historical city of Terni when I moved from Romania to Italy at the age of 17. From there, cooking became my lifelong devotion. While in Italy, I learned all about Italian ingredients and the traditional home cooking from Nona Cristina, who I was living with and who taught me all about the importance of simplicity and flavours. When I came to London a few years later I wanted to improve my cooking without losing sight of that original Italian authenticity where the provenance and quality of ingredients is highlighted in every dish. I improved my skills working under Gordon Ramsey at Savoy Grill and the historical York & Albany as well as D&D groups restaurants Skylon and 100 Wardour Street. So, when the MasterChef opportunity came knocking, I was ready to step up to the plate. I made it all the way to the quarterfinals and was straight away launched into an even greater and more exciting challenge of becoming Louie’s inaugural executive chef. I would have to say that the golden thread of my culinary journey is my aim to bring people together over food.
Having worked at reputable venues including Gordon Ramsay Group and D&D London, how have these experiences shaped your cooking style and approach in the kitchen?
My time at venues like the Gordon Ramsay Group and D&D London left a big mark on how I cook and run a kitchen. The environments were very intense and really moulded me into the chef I am today.
In those kitchens, I picked up many lessons in professionalism, discipline, and keeping cool when things get busy. They pushed me hard to bring my best every day, which definitely gave me a solid work ethic and a drive to always do my best.
I also learned that you don't have to grind your team into the ground to get results. We can still succeed in the kitchen without all the stress and drama.
When I'm creating dishes or shaking up the menu, I make sure to loop in my team. I want them to be just as excited as I am, so I introduce new techniques or ingredients to keep things fresh and fun. From the line cooks to the servers, everyone's got a say in how we make magic happen.
My main goal is to serve up dishes that not only make our customers' taste buds sing but also show off the love and dedication we pour into every plate. It's all about sending people home happy and hungry for more.
London is known for its diverse culinary scene. How has the city influenced your culinary skills and the development of your authentic cooking style?
As a young chef I felt so drawn to London’s diverse gastronomic scene. Coming from Romania and learning to cook in Italy, I felt that London was a central point of so many cuisines offering endless opportunities for exploration and growth. The blend of culinary influences provided me with so many opportunities to expand my repertoire and refine my techniques. You can definitely see that in Louie’s menu: it takes classic French food and infuses it with a Louisiana Creole twist and the result is totally unique. I am always inspired by the people around me to experiment more and push the boundaries of conventional cooking to create dishes that will bring together diners through the language of food.
The hospitality industry has historically been male-dominated. What steps do you believe can be taken to promote gender equality and create more opportunities for women in leadership roles within the culinary field?
In my career I have always looked up to the strong female chefs who have populated this industry more and more. Clare Smyth is one such example with her three Michelin stars, as well as Kim Woodward who was Savoy Grill`s first female head chef in its 126- year history as well as many others. I think the visibility of these chefs is so important to keep inspiring the younger female generation. On a personal note, I was incredibly lucky to have worked with Kim and have learned so much from her. I want to give other women who are looking to become head chefs the same opportunities that were given to me. By offering mentorship opportunities and creating a supportive environment, we can give women the skills they need to succeed in leadership roles.
Most of my 19-kitchen staff are women and I am incredibly excited to see how they develop into leaders. When we ensure that everyone gets a fair chance to grow, we’re not just making good food – we’re creating a more vibrant culinary scene for everyone.
Team dynamics are crucial in a kitchen. How do you foster a collaborative and supportive environment among your kitchen staff at Louie?
I deeply appreciate the hard-work and dedication that my team puts into each shift. Working in a kitchen is not easy and our team is extraordinary. The key to a supportive environment is to remember that food is meant to be a force that brings people together. Whether it's through a memorable dish or a seamless service, I remind my team of the impact their work has on the dining experience for our guests. I make sure that my team always remembers this as a way to keep their motivation and passion for cooking alive.
I'm all about keeping the kitchen vibes positive and supportive. We keep the lines of communication wide open, making sure everyone's voice is heard and appreciated. Whether it's giving a hand during the rush or sharing some words of encouragement when things get crazy, we're in it together, every step of the way.
Can you talk us through Louie - what makes it a unique venue and how did you go about designing the menu?
As well as being an amazing restaurant, Louie is also an experience for its guests. Of course, food is a huge part of that, but Louie is also a London hotspot for live jazz music and is home to the Alligator bar with its signature speakeasy-style cocktails. When creating the menu, I wanted to create dishes that showcases all that Louie has to offer. I really wanted my signature dishes to be the best take on the dish that the guests have ever tried.
What sets Louie apart is its realness, creativity, and how it makes dining an unforgettable adventure. When I put together the menu for Louie, I aimed to capture the heart of Creole and New Orleans cuisine while putting my own spin on things and adding a touch of French flair. With inspiration from my time working alongside a Louisiana chef, Slade Rushing, we dove deep into the flavours, spices, and techniques that make New Orleans cooking so special.
All that effort resulted in a menu bursting with a variety of dishes made with fresh, seasonal ingredients. From seafood platters to classic favourites like barbecue lobster and sirloin steak, each dish combines tradition with a fresh twist. We honour the roots of Creole cuisine while serving it up with style and sophistication.
But Louie isn't just about the food—it's a whole experience. The restaurant buzzes with the sounds of live jazz music, setting the scene for a night to remember. And don't forget about our Alligator bar, where you can sip on handcrafted cocktails that add an extra layer of fun to your dining experience.
Louie fuses classic Creole flavours with French gastronomy - what makes this combination work/what makes it special?
Louie is all about classic French gastronomy with a New Orleans twist; a combination that unites two rich culinary traditions, each offering its own unique set of flavours, techniques, and cultural influences. I strive to create classically elegant French dishes, while the infusion of Creole flavours creates a vibrancy and adds spice to traditional dishes. This is mirrored by the restaurant’s buzzing atmosphere. Just like the Jazz, Soul and Rhythm featured at Louie’s live music nights, I want the menu to bring people together.
Can you share some advice for aspiring chefs, particularly on how to navigate and succeed in the competitive and dynamic world of the London culinary scene?
For aspiring chefs looking to make their mark in the London culinary scene, I have a few pieces of advice from my own experiences.
First off, London's food scene is bursting with options—from diverse cuisines to big-name chefs and hotspots. While the tempting pay checks might catch your eye, it's crucial to focus on what truly lights you up. Through my own experiences, I've learned that real fulfilment comes from chasing what makes you genuinely happy and proud, rather than just chasing fame or money.
When you're just starting out, don't rush into the first opportunity that comes your way. Take your time to explore different kitchens and eateries. Find places that get you excited and match your dreams. Look at how the team vibes and see if you can picture yourself fitting in. Sometimes, it's worth sacrificing some money if it means snagging invaluable experience and mentorship.
Stick to your passion and keep your eyes on the prize. It's easy to get thrown off course by what others are doing, but remember, your journey is yours and yours alone. Invest in building up your knowledge and skills—they'll be your secret weapons on the road to success. Confidence in yourself and your abilities is key, so trust your gut and keep pushing forward, even when things get tough.
At the end of the day, the best investment you can make is in yourself. Stay true to your passion, stay dedicated to your craft, and never lose sight of why you fell in love with cooking in the first place.
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