Chef Spotlight: Executive Chef Raphael Louzon of BOCAPHE in SoHo

Executive Chef Raphael Louzon of BòCàPhê has always been immersed in the culinary world since he was a child. Growing up he worked with his family, who own multiple Vietnamese restaurants in Paris including the immensely popular Hanoi Cà phê and the newly opened Ca Phe Hanoi in Tel Aviv. Hungry to learn more about the culture and cuisine, Chef Louzon traveled to Vietnam to work under Chef and Kung Foo master Hando Youssouf at La Petit Hanoi, practicing Kung Foo by day and mastering the art of Vietnamese cooking by night, before making his way to New York in 2011 to bring his family's restaurant concept to the states. While living in New York, Chef Louzon went to work, holding different positions within local eateries including The Butcher's Daughter to learn the ins and outs of the restaurant world before opening BòCàPhê.

Broadwayworld.com had the pleasure of interviewing Chef Louzon about his background and BòCàPhê.

What was your earliest interest in cooking?

My earliest interest in cooking came from spending time in my father's restaurants as a kid growing up in Paris. I begged my father to let me help out, so from a young age I worked as a dishwasher in the kitchen and was just totally captivated by everything that went on back there. I fell in love with the energy of the kitchen and knew pretty early on that that is where I wanted to be.

Who were some of your career mentors?

My father has always been my number one mentor. I've also been fortunate to have traveled and found mentors along the way including Hando who I studied under for a while in his Vietnamese restaurant. He taught me everything I know about traditional Vietnamese cuisine. From that experience, I went on to develop the concept of BoCaPhe, and I constantly draw from that experience as inspiration.

What culinary styles have influenced your career?

My formal restaurant training came from studying at Mederic restaurant school in France. After that I went on to travel around Asia for a few years, soaking up as many experiences as possible. BoCaPhe is the fusion of these two, completely unique learning experiences - drawing on my formal training to direct the operations and overall experience, and my travels to bring the energy and robust flavor profiles that Vietnamese cuisine is known for. Working out new ways to merge the two is a really fun and never ending process. My goal is to give my customers an experience that is delicious, authentic, and seamless.

What do you consider the most distinguishing features of your work as a chef?

I am always working to reinvent what Vietnamese cuisine, served here in New York City, translates to for my customers. A perfect example of this is our Bo Bun. It is rice vermicelli noodles with fresh vegetables, and woked proteins on top - it also comes with a secret recipe fish sauce.

Our Vach ki rit spring rolls are another really fun fusion dish. I was I inspired on a trip to Vietnam, where I saw Vache Qui Rit cream cheese, a household staple where I grew up in Paris, for sale in the supermarket under a glass display. I worked this into our menu at BoCaPhe by adding Vache Qui Rit cream cheese into the traditional Vietnamese spring roll.

Tell me a little bit about your restaurant for our readers.

BoCaPhe is a modern take on Vietnamese cuisine, as seen through the eyes of a Frenchman, with a very warm interior design made by a French designer.

BòCàPhê is located at 222 Lafayette Street, New York, NY 10012. Phone them at 646.882.1939 and visit their website: http://bocaphe.com/. The restaurant is open Sunday to Wedesday from 8:30am - 12:00am and Thursday to Saturday from 8:30am - 1:00am. Follow them on Instagram @bocaphe

Photo Credit: Courtesy of BòCàPhê

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