Franckelie Laloum

Coming Up

The pace of Franckelie Laloum’s career is legible in the rooms it passed through: Head Chef at Maison Pic (2010–2011), then Head Chef at Shangri-La Shanghai, Jade on 36 in Shanghai (2011–2014). Those posts place Franckelie in kitchens where precision, timing, and calm under pressure are part of the brief, and where advancement is earned through consistency as much as ambition. By 2019, that path had brought Franckelie to Hong Kong, where executive-chef work at Louise (from 2019) became the current point of reference.

Where They Are Now

At Louise, the work is framed as shared discipline rather than rank. Franckelie describes a kitchen without hard partitions: “There is no barrier—there is no barrier for us, there is no chef, there is no commis, we are all together,” a view that places the team on the same line of effort. That approach turns service into collective rhythm, with leadership defined by proximity to the pass, not separation from it.

Signature

Franckelie’s signature dishes include Beef Cheek and Veggies & Red Wine Sauce. The plate points to a style built on depth and restraint: familiar elements held in balance, with richness handled through structure rather than excess. In Franckelie’s case, the dish reads as evidence of kitchen experience shaped by exacting environments and a steady hand on composition.

In Their Words “Staff meal is very important for us. There is no barrier—there is no barrier for us, there is no chef, there is no commis, we are all together.” Taken together, those lines describe a practical outlook on labor and hierarchy. The emphasis on staff meal places value on the internal culture of the kitchen, while the account of family work and resistance to following a father into the trade gives context for the independence behind Franckelie’s present approach. The result is a voice shaped by long hours, not by rhetoric.

Honors

Franckelie’s honors include MICHELIN Guide Hong Kong Macau, 1 star for Louise. The recognition places Louise in the Michelin frame for Hong Kong and Macau, and it marks the consistency expected of an Executive Chef working at that level. For Franckelie, it sits alongside a career that has moved through major kitchens and into a position defined by continuity as much as progression.