Since graduating from Le Cordon Bleu Paris, Pastry Chef de Partie, Louisa Lim, has honed her craft at several Michelin-starred establishments. She worked her way from an internship to become Pastry Commis within a year and a half at Hexagone and Histoires in Paris, France. During her time at Apicius, she quickly rose to Pastry Demi-Chef de Partie, where she was instrumental in conceptualizing new desserts. In 2019, she joined Odette and has worked closely with Chef Julien since. She brings with her a keen eye for detail and is relentlessly meticulous in her execution.