SMU alumna Louisa Lim accelerated her courses at SMU where she was studying sociology so she could enrol at Le Cordon Bleu Paris to learn pastry. In the nine years since, Louisa’s career has skyrocketed from vaunted pastry kitchens in Paris to that of Singapore’s top restaurant Odette where she has been pastry chef for the past five years. In 2023, she was named Asia’s Best Pastry Chef at the Asia’s 50 Best Restaurants Awards. She shares what sparked her interest in pastry and how her never-give-up attitude drives her.
AsiaOne Online (Aug 17)
Wonderwall Online (Aug 13)