Q. Culinary school trained or self-taught?
A. Self Taught! Got a great start helping Mum and Nana growing up.
Q. What is your favorite food from your childhood?
A. A proper English roast dinner on Sunday with the whole family.
Q. What dish would you recommend to someone that has never eaten at Delius Restaurant?
A. Pan-roasted Duck Breast with Carrot Puree, sautéed Bok Choy, Honey-ginger Gastrique and pickled Blackberries.
Q. Favorite pot or pan and why?
A. Whatever is closest. I can cook in anything.
Q. Your worst kitchen experience?
A. The day I lifted a pan of bacon out of the upper oven and it tilted and poured hot bacon grease down the neck of my chef coat. It was right in the middle of a very busy dinner service and I couldn’t stop.
Q. Fun fact about yourself?
A. I’m from England and I like to use the names and pronunciations for ingredients that we use at home such as “rocket”, “courgette” and “aubergine”. New employees have a bit of a learning curve with me.
Q. Something in your fridge or freezer that would surprise people?
A. I keep a jar of Kraft pre-grated parmesan cheese on hand for when we order pizza.
Q. If you died tomorrow, what would you be remembered for?
A. Fresh-baked shallot bread.
Q. What are your guilty pleasures?
A. My favorite guilty pleasure is an In-N-Out Double Double, protein style. I also make my family bring me Wotsits Crisps whenever they come from England for a visit.
Q. Ultimate fantasy meal – what, where and with who (living or dead)?
A. I would love to recreate the meal my husband and I had in Turkey when we were dating. We worked on a cruise ship and managed to get time to go out to dinner. We got lost, found a restaurant where no one spoke English and they just brought us out whatever they wanted. What an amazing meal! I would do that again with him anytime.
Chef Louise lives in Signal Hill with husband Dave and their dogs – Daisy, Molly, Baxter, Misty and Buddy.