Alexis Besseau’s lifelong love of food started in his family home in Nantes, France, where he was helping in the kitchen long before his teens. Surrounded by the scents and stories of his parents’ and grandparents’ cooking, Alexis knew from age 11 that he wanted to be a cook, and by 13 he was enrolled in culinary school and working in a small Greek restaurant on weekends to absorb everything he could about kitchens and hospitality.
His professional journey took him through some of Europe’s most respected kitchens. In France he trained in brasseries and distinguished restaurants, including L’Arpège — a three-Michelin-starred landmark — before moving to Clos Maggiore in London to broaden his repertoire under international mentors. Alexis also gained experience in Switzerland’s famous Hôtel des Chevreuils and spent time in Brazil working at the Michelin-starred Epice.
In 2013, Alexis arrived in Sydney, Australia, where he assumed the position of Sous Chef at Bathers Pavilion, he quickly became a creative force in high-end dining. Then he went to Est, to work under Chef Peter Doyle, before coming back to Bathers taking his first Head Chef role at just 23. Alexis obtained 1 Hats each year during his 3 years as Head Chef. Alexis went on to lead the kitchen at Franca Brasserie in Potts Point and later Restaurant Hubert, one of Sydney’s most revered French dining destinations.
In 2023, Alexis and his wife relocated to Adelaide, South Australia, drawn by the region’s exceptional quality of seasonal produce, passionate growers and vibrant food community. He joined forces with The Big Easy Group to open La Louisiane on King William Street — a basement French Restaurant that conjures the romance of an old-world Parisian supper club. The menu is rooted in classic French cooking, blending the best of South Australian ingredients with traditional techniques and some imported French elements to preserve authenticity.
With Escargots, Steak Frites, Beef Tartare and Crème brûlée among its signature offerings, La Louisiane is both a celebration of French culinary heritage and a tribute to Adelaide’s rich local bounty. Alexis’s cuisine is defined by respect for tradition, meticulous technique, and the joy of sharing meaningful meals — values that have guided him from his earliest days in Nantes to his current role shaping Adelaide’s French dining scene.
