In Hong Kong’s bustling PMQ design district, Louise stands as a one-Michelin-starred French restaurant, helmed by Executive Chef Loïc Portalier, offering French fare crafted with seasonal ingredients, precise technique, and a deep respect for traditional flavors. He is known for not cutting corners, taking days sometimes to ensure the perfect dish. In India for a pop-up at The Leela Palace Bengaluru, we got a chance to converse with Chef Portalier.
Early days
Chef Portalier’s culinary journey has been all about the pursuit of innovation, blending strong French cooking techniques with a traditional approach. When he was just 28, he completed a successful tenure as sous chef at Louise in 2019 under the esteemed Chef Julien Royer and Chef Franckelie Laloum in Hong Kong. He then went on to be the Head Chef at Claudine in Singapore from 2021 to 2024, a restaurant also under Chef Julien’s guidance. “I had this in mind being a kid, but it clearly develops the more I work in the kitchen. Earlier on I was lucky to work with a very important French chef to me that helped me develop a mindset in the kitchen,” he recollects when quizzed about his early influences.
The number one rule is about good products; without them, it’s impossible to do good recipes.
Most recently he has been appointed as the Executive Chef at one Michelin-starred Louise and La Terrace by Louise by Chef Royer. Helming Louise, a fine dining restaurant that earned its Michelin star just six months after opening, in 2020, is not an easy spread of butter. Armed with a creative vision that transcends traditional boundaries, Chef Portalier is always working on tailoring the dining experience to exceed guest expectations.
Food style
His culinary training and the experiences that followed shaped his style of merging the new and the old. “I was trained in very classical French cuisines, so I have, I would say, a strong basis towards this style, but the more I develop my cooking, the more I try to be creative and refined. I always try to mix both in my cooking,” he says.
A defining moment in his career that changed his approach to cooking was working for Chef Royer. “This has been a big improvement for me and has given me a different perspective. He gave me opportunities and helped me gain confidence in my cooking style even though there is still a lot I can work on and progress with,” he avers. His culinary philosophy is simple. “The number one rule is about good products; without them, it’s impossible to do good recipes. I always try to express a product the best I can by bringing seasonings and condiments that will reveal it. I try not to lose myself with too many ingredients in one single plate,” he adds.
Being in Hong Kong means he and his team get to use ingredients from many different places. “We try to stick with European seasons but don’t forbid ourselves to use Asian ingredients sourced locally in Hong Kong, in Japan, or elsewhere. The region truly has lovely produce to offer, and we try to get the best out of it,” he says. Travel and cultural exchange also play an important part in his cooking influences. “I am always very curious about other cultures and their habits. Trying new products and dishes. And I believe that from time to time some ideas can be incorporated in my dishes,” he says.
His advice to young chefs entering the industry is straightforward—to be curious and never stop being.
Quiz him on the most challenging dish that he has ever created, and pat comes the reply. “The simplest ones. The less there is on the plate, the harder it is to perfect it,” he explains.
Michelin to the city
For his recent popup at Le Cirque at The Leela Palace Bengaluru, which was held in February 2026, Chef Portalier was excited. “It represents the DNA of Louise and the identity that Chef Julien wants to showcase in his restaurant: product-driven cuisine, classic but with a touch of originality that can elevate a simple dish to a delicious one,” he explains.
As part of the showcase, the young chef presented specially curated tasting menus as a refined multi-course European progression. Diners got a taste of Mimolette Cheese Gougères with Louise spices and horseradish gel, Tomato Water Consommé with kaffir lime and chili oil, Soupe Vichyssoise with caviar and dashi pain perdu, Caramelized Onion Tart with Vin Jaune and Comté, Line Caught Cod with sorrel sauce and sugar snap pea, Chicken & Truffle Bottoni with morel sauce, and vegetarian signatures such as Leek Terrine with sorrel sauce and nori butter.
Upholding the Michelin star and receiving it again for 2025 is a great team recognition and personal achievement for him, but mostly a motivation for more, according to Chef Portalier. His advice to young chefs entering the industry is straightforward—to be curious and never stop being. “Ask questions, listen to advice humbly, and cooking is a job that requires practice and hard work—no secret if you want to achieve great things,” he signs off.
