Chef Ludo Lefevre is no ordinary chef. You won’t find him bound by a permanent restaurant, menu, music or traditional white chef jacket. Whether it’s the changing locations, casual jeans,  upbeat  music or the ability to create an entirely different menu every night, this is a chef determined to reach beyond the restrictions of traditional culinary confines.

Chef Ludo’s inspiration is always local and the idea of a “pop up” restaurant is the perfect match for his spontaneity,  passion for innovation and creativity. Chef Ludo’s traveling restaurant, called “Ludobites America,” allows Chef  to create new dishes as he moves locations – a veritable “Cirque du Soleil” of edibles, so to speak.

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Courtesy The Gourmet Review

Chef Ludo pushes the envelope each night. Above is his sea bass with crispy caramelized skin in miso cream, with fennel, navel orange and tonka beans. Stay tuned for several of Chef Ludo’s mouth watering recipes.

Chef Ludo does not cook for critics, yet the critics love him. Freed from the restraints of traditional restaurants, Chef Ludo’s talent explodes,  with dishes that change daily and continue to bring him accolades. It’s ironic that the man who refuses to cook for critics has been written up by Time magazine as “The Chef of the Future.” Relais & Chateaux named Chef Ludo one of the World’s 50 greatest chefs, and he has been nominated for the James Beard Foundation’s Rising Star awards.

Discerning guests watch carefully for the latest “Ludobites America” events on www.ludolefebvre.com. Reservations number upwards of 30,000 within hours of posting new dates and locations. Just a month ago, Chef Ludo was spotlighted at the Four Seasons Hualalai in Hawaii. Some guests flew round trip  from Los Angeles for dinner. Now, that’s a lot of air travel in one day for a meal!

– The Gourmet Review

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