Chef of the Week: Geanina Rugina, Executive Chef at Louie London
How long have you worked at your current restaurant?
I have been at Louie since day one, so 5 years & 2 months.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking began in childhood, rooted in the experience of home grown produce and developing a deep appreciation for fresh, seasonal ingredients. That connection to the land naturally led me to the kitchen, where I spent countless hours on my journey in Italy, with a family dedicated Italian grandmother. She blew into my soul the joy and warmth that food can bring — not just as nourishment, but as a way to connect, celebrate, and express love.
I began learning the craft by quietly observing and, in many ways, “stealing” the secrets of inspiring grandmothers whose hands carried generations of knowledge. Over time, I refined my skills by working alongside some incredible chefs in well-renowned hospitality groups, each of whom shaped my perspective and technique in meaningful ways. Each experience helped shape my skills, discipline, and philosophy in the kitchen — blending tradition with professionalism and a constant passion for learning.
What do you enjoy most about being a chef?
What I enjoy most about being a chef is the ability to create something that brings people together. There’s something incredibly fulfilling about turning simple ingredients into a meaningful experience.
Name three ingredients you couldn’t cook without.
Oh, easy – Butter, garlic and love.
Which piece of kitchen equipment couldn’t you live without?
100% my knife — it’s basically my ride-or-die in the kitchen. Take it away and I’m just a glorified stirrer.
What food trends are you spotting at the moment?
Lately, I’m seeing a strong shift toward simplicity and flavour-driven cooking— food that lets quality produce shine. It’s all about bold, honest flavours with less fuss.
What do you think is a common mistake that lets chefs down?
One common mistake I see is a lack of empathy — for their dedication & hard work. Whether it’s the team behind the scenes or the guests at the table, empathy is key to creating meaningful food and a positive kitchen culture.
What is your favourite time of year for food, and why?
Summer is my favourite time of year for food. There’s just something about all the fresh, colourful produce—berries, tomatoes, corn, watermelon—it feels like everything is bursting with flavour. Plus, I love how summer meals are often more casual and centred around being outdoors, like barbecues, picnics, and grilling with friends. It’s the season of light, vibrant dishes and laid-back vibes, which makes eating even more enjoyable.
Which of your dishes are you most proud of?
The list can be exhaustive, but the main ones are: Celeriac pastrami, truffle aioli, pine nuts- it’s a fully vegan dish that really surprises people. I pair it with a rich truffle aioli, a touch of cayenne pepper oil for heat, and toasted pine nuts for texture and depth. It’s one of those dishes that balances bold flavour with elegance, and it always sparks conversation. I love that it challenges expectations of plant-based food while still being super satisfying.
Bay leaf–smoked trout carpaccio, summer radishes & caviar- It’s light but packed with delicate flavour. I serve it with thinly sliced summer radishes for crunch and freshness and finish it with a touch of caviar for that salty pop and a bit of luxury. It’s a simple composition, but the balance of smoke, brightness, and texture really makes it stand out.
Louie`s beans & rice, black tiger prawns- It’s a nod to the bold, comforting flavours of Creole cooking—deeply seasoned, hearty, and full of character. The prawns bring a rich, smoky sweetness that pairs beautifully with the earthiness of the beans and the spice in the rice. It’s a dish that feels both rustic and refined, and it always brings people back for seconds.
How do you come up with new dishes?
Coming up with new dishes is a bit like professional gambling. I start by looking at what the season is offering; nature pretty much writes the best menus. Then I ask myself, “What haven’t I done last year?” because nobody wants a greatest-hits album on repeat. From there, it’s a mix of inspiration, curiosity, and a little chaos in the kitchen. Sometimes it’s a win, sometimes it’s a learning experience—but either way, I’m always chasing that flavour jackpot.
Who was your greatest influence?
The greatest influence on me has been the strong women in the industry—chefs, mentors, and colleagues—who’ve led and continue to lead with strength, creativity, and resilience. Their passion and determination have shaped the way I approach food and leadership in the kitchen. It’s inspiring to see how they’ve paved the way and continue to raise the bar every day.
Tell us three chefs you admire.
Hélène Darroze, Claire Smyth and Anne-Sophie Pic.
The Flavour Thesaurus by Niki Segnit.
It’s not a traditional cookbook—it’s more of a creative guide to flavour pairings. What I love about it is how it encourages you to think beyond recipes and start understanding the why behind what works. It really opened up how I experiment with ingredients, and it’s a constant source of inspiration when developing new dishes. It’s like having a flavour compass in book form.
Who do you think are the chefs to watch over the next few months?
In England right now, there’s a new generation of chefs making serious moves—quietly bold, fiercely creative, and completely reshaping what British food means. I’m really watching chefs like Chantelle Nicholson, who’s leading the way in sustainable, veg-forward cooking with real elegance. Tom Booton at The Grill at The Dorchester is another—he’s bringing energy and modernity to a classic institution.
But honestly, it’s also the lesser-known chefs in small kitchens doing bold things with limited resources—they’re the ones to watch, because they’re cooking the future before it hits the spotlight.
What’s been your favourite new restaurant opening of the last year?
For the international scene, Gigi Rigolatto Dubai – a collaboration of Rikas Hospitality Group and Paris Society. It brings a stunning blend of Italian elegance and beachside luxury—great food, beautiful setting, and a real sense of atmosphere.
Closer to home, Caractère by Emily Roux . It’s elegant yet approachable, with a menu that beautifully blends French and Italian influences. What really stands out for me is the strong female leadership – Emily brings warmth, creativity, and precision to every detail. It’s a space that feels both personal and polished.
