Louis grew up cooking at home with his parents in New Jersey and shared mostly Italian, German, and French foods. When he moved to Boston he worked as a baker for about 4 years. Louis started in culinary by joining on with Chef Alexander DuBois, at the Haven, a local gastropub in Jamaica Plain, where he became the sous chef. After that, he worked briefly in Brookline, and helped to open another restaurant in Jamaica Plain before rejoining Chef Alex at Good N U Hospitality. After a year, Louis became Executive Chef and has continued to work hard to provide quality food. He’s not particularly passionate about one particular style of cooking, but loves cured meats and cheeses for the hard work and patience that goes into their creation. Louis is a huge fan of working for Good N U for a few reasons. Firstly, the creative autonomy is unmatched. The desire to grow as a business and a place to teach and learn makes work in the long run more dynamic and interesting. Lastly, working for a group that gives back to what is put in is something he’s been looking for, for a long time, as it is very rare.