NICOLE LOU - Sous-chef
Nicole Lou's early food memories are of her grandmother's cooking: elaborate spreads of Vietnamese claypot cuisine, assembling eggrolls alongside cousins in Grandma's kitchen, and preparing freshly slaughtered ducks in their San Jose backyard.
As an adult, Nicole found her way back to her culinary roots after working in the corporate world, leaving Gap Inc. to attend the California Culinary Academy. As a student, she apprenticed at renowned Nobu restaurant in New York City. Nicole returned to the Bay Area to work for Robbie Lewis at Bacar, first as a line cook, then as a sous chef. Her love of the pig spurred her on to Perbacco next, where she helped Stefan Terje win the 2010 Cochon 555.
Nicole has joined bushi-tei as sous chef, ready to bring her culinary life full circle by not only drawing on her experience as a professional chef, but looking to the memories and flavors of her grandmother's kitchen.