Dining / SeaSalt
Meet the Chef
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Chef Lulzim RexhepiChef Lulzim Rexhepi's love of food was kindled as a teen while working as a prep cook under his mother at Pino Luongo's Le Madre in NYC. After graduating from the Culinary Institute of America, he trained in France at various renowned restaurants, most notably Roger Verge's three-Michelin Star Le Moulin de Mougins and the Mandarin Oriental hotel in Geneva, before returning to New York to work with Paul Sale at 57/57 in The Four Seasons and Icon at the W Hotel. In 2004, Chef Lou, as he was called by then, teamed with Chef Ian Chalermkittichai to open the modern Thai restaurant Kittichai, located in the 60 Thompson hotel, Soho. During extensive culinary tours through Thailand where he was schooled in the intricacies of the various regional Thai dishes, he assisted in creating an eclectic menu that won two stars from the New York Times and many accolades that include Travel + Leisure's "Best New American Restaurants" and Food & Wine's, "Best Asian Restaurants". Upon Chef Ian's return to his native Thailand in 2008, Chef Lou took over the reins of Kittichai's kitchen, with the most recent Michelin Guide, 2010, stating "Kittichai romances you with its setting and elegant cuisine". Chef Lulzim Rexhepi plans to bring his love of seafood and his knowledge of various cuisines together for his latest task as Executive Chef of Sea Salt Restaurant located in the Ocean Club Hotel, Cape May NJ.