tangsta

LAURENCE LOUIE

Laurence is a Boston-bred Chinese-American chef. After completing his Masters in American Studies and working as a community organizer in Boston’s Chinatown for the first years of his career, he spent a year in Southern China where he rediscovered a connection to the food of his heritage. Before his trip, Laurence served as a co-owner of Olio Culinary Collective, a worker-owned catering group. Upon returning to the States, he showcased his culinary skills as a junior sous chef at Ana Sortun’s flagship Oleana. He then moved to London to work under Selin Kiazim as the head chef of her flagship restaurant, Oklava. After Laurence’s mom suggested he take over her business during the pandemic, Laurence moved back to the States again, bringing a new face of Chinese-American dining to this city.