Born and raised in Singapore, Louisa Lim became passionate about the culinary arts at a young age and moved to Paris to study at famous culinary school Le Cordon Bleu. It was a move that would change her life: observing up close the passion, dedication and respect that the French applied to desserts, she became motivated to follow her own dreams.
Lim cut her teeth at Hexagone and Histoires in Paris, the restaurants of famed French chef Mathieu Pacaud, where she went from intern to pastry commis within a year and a half. Her next challenge was at the chef’s latest flagship, Apicius, where she played a key role in the creation of a new dessert menu.
Her Singaporean upbringing and French connection made her a prime candidate for the pastry chef job at Odette, the French fine dining bastion helmed by chef Julien Royer located inside the National Gallery Singapore, which took the No.1 spot in Asia’s 50 Best Restaurants in 2019 and 2020. Lim joined the restaurant in 2019, where she began to work closely with Royer to conceive a new direction for the dessert offer.
With an innate ability to create sweet courses that will appeal to Odette’s international customers, Lim focuses on harmony and balance when creating desserts, achieving this through the surprising juxtaposition of contrasting flavours. Her attention to detail shines in desserts like her signature Ardèche Chestnut, a light and innovative interpretation of the French classic, Mont Blanc. The rich chestnuts are paired with Corsican clementines and toasted hazelnut meringue in an eye-catching creation.
Lim’s desserts have undoubtedly contributed to Odette’s success in recent years. Providing a fascinating, light and enchanting final chapter for the meal, they ensure that diners leave feeling satisfied, their sweet cravings fulfilled without heaviness – an achievement worthy of the Asia’s Best Pastry Chef 2023, sponsored by Valrhona.
Discover more about the previous award winners