10/28/2025
Spotlight on Louie Tan! Our culinary creative and Executive Sous Chef who puts heart into every plate. Get to know Louie 👇
If you could cater an event for anyone in history, who would it be and why?
Auguste Escoffier, I would love to pick apart his brain when it comes to culinary.
What do you love about working at Dish?
The freedom and team collaboration to express my creativity through my food.
Can you share a memorable event you worked on and what made it special?
I catered a Passover for a client who was very specific about how he wants his food. I took it as a challenge to create what he envisioned and made it a reality. He loved the food so much he asked me again the following year. He told me his family member didn’t want to attend the Passover but when he found out I was the one cooking he changed his mind, which made me happy knowing I created a moment that they wanted to relive again.
What’s your signature dish and what’s the story behind it?
Port wine braised short ribs with potato parsnip purée. We needed a dish that wasn’t complicated for our target market, simple yet packed with flavors. So I played with different wines to braise short ribs until I figured that port’s sweetness complements the beef’s flavor.
