Ludovic Lefebvre is a bit of a known rock and roller. With tattoos on both arms, and a famously sly grin, the chef has made a name for himself as the king of pop-up dining in Los Angeles. After helming the kitchens of such illustrious spots as L’Orangerie and Bastide, Lefbvre tossed in the confines of a restaurant's four walls for the invigorating freedom of working on the fly. His LudoBites has borrowed the stoves of the city's in-demand locale's, like , and even in its fourth year, continues to earn accolades and fans.
At L’Orangerie, Lefebvre earned a reputation of combining old world simplicity with subtly exotic new world flavors. At Bastide, he intensified his proprietary world spice combinations and created a truly epic culinary adventure. While the menu maintained its French foundation, it traveled beyond those borders into new territory, a style that earned him a 2006 Los Angeles Rising Stars nod. And with LudoBites, Lefbvre continues to push those borders, enticing guests with outer-worldly flavor combinations and techniques.
Growing up in Burgundy, Lefebvre used to be a self-described “trouble maker.” When he was not roaming the streets with his rough crowd, he was developing a passion for cooking by spending hours in the kitchen with his grand-mère.
When he entered his teen years he proclaimed his desire to be a chef. At 13, his father begrudgingly took him to a local restaurant, Maxime, and told them to assign the worst job to him, believing that he would quit after a couple of weeks. “I loved it, peeling potatoes, onions, washing dishes, I was eager to learn,” remembers Lefebvre. That ambition has guided his career to some of the world’s most renowned restaurants. He has trained under chefs Marc Meneau at the legendary restaurant L’Esperance; Pierre Gagnaire at Saint-Etienne; served as the personal chef for the Defense Minister; and Alain Passard at L’Arpege, one of Paris’ most prestigious restaurants; then finally to the three-star Michelin restaurant Le Grand Vefour before immigrating to the United States in 1996.
“I wanted to work in Los Angeles to have more freedom to experiment,” reflecting his desire to move. “Cooking is all about taking risks and learning everyday! If I am not learning, I get bored.”