Bite-Size: A Short Interview with Louis Tikaram
Stanley Restaurant head chef and partner, Louis Tikaram, joins us for an interview about the creation of his popular Brisbane venue, the city’s unique appetite and some of his operational advice and challenges.
In The Interview
Venue Concept: Beneath the northern end of the Story Bridge, in Brisbane’s Howard Smith Wharves, Stanley emerged from the vision of showcasing Queensland’s finest produce – focusing on fresh seafood and Cantonese flavours.
Navigating Unforeseen Challenges: Reflecting on Stanley’s inception, the unexpected surge of enthusiasm from Brisbane locals – an overwhelming response, with up to 700 covers a night – underscores the city’s appetite for new dining experiences. With this, Louis also shares his positive outlook on addressing challenges as opportunities.
Advice for Aspiring Restaurateurs: For aspiring restaurateurs, Louis offers invaluable advice and emphasises the importance of maintaining composure amidst chaos, highlighting the role of leadership in navigating this and the intricacies of restaurant operations. By staying resilient and fostering a supportive environment for staff, operators can weather uncertainty and emerge stronger.
Attention to Detail: Louis shares that a stunning mural in Stanley’s staircase was meticulously crafted and underscores the restaurant’s commitment to creating immersive dining experiences. While some may overlook these nuances, they serve as testaments to the venue’s dedication to storytelling.
