Aussie chef Louis Tikaram spicing up Hollywood

He is the Aussie chef on the rise in Los Angeles, luring some of the world’s biggest names in sport, music and film to his restaurant thanks to his unique medley of food influences — but one diner stands out more than the others.

E.P & LP's Louis Tikaram.

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He is the Australian chef on the rise in Los Angeles, luring some of the world’s biggest names in sport, music and film to his restaurant thank to his unique medley of food influences.

Louis Tikaram — who was raised on a cattle farm in Mullumbimby, and has Fijian-Chinese-Indian heritage — has cooked for a plethora of A-list celebrities since the doors of his trendy West Hollywood restaurant, E.P. & L.P., opened in 2015.

Among them have been Justin Bieber, Hailey Baldwin, Cody Simpson, ASAP Rocky, Ruby Rose and Usher; however his “pinch me” moment came when he served up a feast for one of the world’s most famous voices.

“I was most star struck was Stevie Wonder came to the restaurant for his son Chance Wonder’s birthday,” says Tikaram, who is on a flying visit to Sydney for the Taste Of Sydney Collective food festival.

For Sunday Telegraph - November 11 E.P & LP's Louis Tikaram - Australian chef making it big in Los Angeles where stars flock to eat at his restaurant.

“I had a really good chat with him and my mum almost died when I told her.

“I’ve also cooked for Ty Dolla Sign, Big Shaun, basketballers from the LA Lakers and Clippers, Ben Simmons, Wesley Snipes and Susan Sarandon.

“And Drake shot a film on the rooftop. It is always pretty exciting at E.P. & L.P. You never know who is going to come through the door.”

After working his way up the ladder at two of Sydney’s most respected Asian kitchens, Tetsuya’s and Longrain, Tikaram was head hunted by E.P. & L.P.’s majority owners David Combes and Grant Smillie to be executive chef at the eatery which takes its name from “extended play” and “long play” records.

Since taking over E.P. & L.P.’s glamorous open kitchen three years ago, the 33-year-old has firmly established himself as a rising star in the notoriously competitive food industry, with Conde Naste Traveller naming him one of “10 Young Chefs to Watch” in 2016.

Having been raised on a 44.5ha farm in Mullumbimby and then in Fiji, Tikaram’s Pacific-Asian cooking style, which mostly comprises vegetarian and vegan dishes, is a surprising draw card for hardened rappers and herculean athletes.

Stevie Wonder dining at his restaurant was a pinch-me moment for Tikaram. Picture: Scott Olson/Getty Images/AFP

“One of the things which I find interesting is that a lot of the celebrities and sports stars are pescetarians and vegans,” Tikaram says. “You would think lots of the big rappers and famous basketballers would be big meat eaters, but lots of them are vegetarian or vegan.

“I really enjoy cooking that style of food. I grew up in Mullumbimby. I ate vegetarian and my mum was vegetarian.”

Although now accustomed to cooking for celebrities, Tikaram is less comfortable with the concept of being a “name” in his own right.

“It is just bizarre,” he says. “When I first started cooking (chefs) were at the bottom of the barrel, then all of a sudden the tables have turned. You are shoved into the spotlight.

“It is a whole different kettle of fish now. Cooking is only 50 per cent of the job, especially in LA. There is so much extra curricular stuff I need to do now to remain relevant and to remain at the top of the list. Producing an amazing dish and providing excellent service doesn’t cut it anymore. Our job description is just growing and growing and growing.”

Ben Simmons has also visited E.P. & L.P. Picture: Adam Glanzman/Getty Images/AFP

Three years ago, Tikaram’s average day consisted of a surf before heading to work at Longrain, in Surry Hills.

Today it is almost all work and no play. But Tikaram wouldn’t change a thing.

“On an average day now, I will fly to New York to do media or a show, or meet up with a food and wine editor for an interview, or head to CBS studio to do The Morning Show, then I will go to work.

“The days of hitting the beach before work are over. It is go, go, go.”

TASTE OF SYDNEY COLLECTIVE

Taste Of Sydney Collective continues today, with some of the country’s best chefs, from restaurants including Africola, Buon Ricordo, Lee Ho Fook, Paper Bird, Oakridge, Long Chim, A1 Canteen and Saga, serving up one-off dishes to the public.

Head to The Cutaway, Barangaroo, from noon-5pm. Tickets can be purchased online at sydney.tastefestivals.com or at the door.