Cybil Louie

 

Cybil Louie is Founder, President, CEO and executive chef with the Taka Grille. Chef Louie formulated Taka Grille's original recipes.  She currently manages food quality and new product development.  Chef Louie has more than 20 years of experience in creative and management positions in the food industry.  Pan-Asian cuisine is her specialty.  Her extensive and creative menu, spanning Thai to Vietnamese to Japanese cuisine, provides a culinary tour with a distinct, contemporary flair.  It's the ultimate expression of culinary freedom, sophistication and design.   She currently manages eight sushi bars for upscale clientele at Sutton Place Group, LLC, (dba Balduccis') gourmet food lover market throughout locations including New York, Connecticut and the Washington, D.C. metropolitan area since 1996. Prior to coming to Taka Grille, Louie served as vice-president and executive chef of Tiyaki Grill Restaurant, a pan-Asian cuisine restaurant in Springfield, Virginia.  She also spent time as vice-president and general manager at Chopsticks Express Inc. and Chopsticks Caf?Inc. in Virginia.
 
Chef Louie's culinary training background spans Asia and the Mid-Atlantic United States.  Her training ranges from cooking to catering to presentation.  She attended Munch International Fusion Food Catering in Hong Kong to learn how to create the best international fusion food experience for her customers.  In 2004, Chef Louie's culinary training under Mosquito Miu, executive chef of Casa Mia Italian Fusion Restaurant in Hong Kong.   Louie also returned twice to study at Dickson Catering Institute in Hong Kong.  At Dickson she learned about Thai, Vietnamese and Chinese cuisines from head chefs of Hong Kong's five-star hotels and top-rated restaurants.  Her culinary training includes studying under star Chef Joseph Poon who studied international cuisine at the Culinary Institute of America and owns the Joseph Poon Fusion Restaurant in Philadelphia.  Chef Louie also
 

enrolls in local classes with Fairfax County Adult Education to learn about the culinary arts of Korea, Thailand, Vietnam, and India.  She holds NMFS HACCP and Food Service Manager Certifications.  Chef Louie is a member of IACP (International Association of Culinary Professionals).

 

Louie attends food expositions in Asia and Mid-Atlantic and Northeastern United States to stay up-to-date with industry trends and new techniques.  She went to the Taiwan Food Expo in Taipei, Taiwan, Hong Kong Food Expo in Hong Kong, Toronto Asian Food Expo in Canada, and All Asia Food Expo and Restaurant Show in New York.

Chef Louie is planning to open more innovative restaurants in the Washington Metropolitan area in the next three years.   She is also looking for joint venture partnership with a big group.
     
     
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