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Meet the Chef: Charly Houegban

Hey LA! There’s a new Eat In Chef in town, and his name is Chef Charly Houegban. He was born and raised in France, but his culinary career has since taken him all over the world, from Paris, to Frankfurt, then Singapore and Hong Kong. He’s since been cooking in the greater Los Angeles and Palm Springs area, and recently joined the Eat In Chef team.

If you follow the LA Foodie blog, you may have actually heard of Chef Charly in their review of Eat In Chef last week. In that case, this Q&A is your chance to learn more about him! Regardless, keep reading for the story of a talented chef’s culinary journey.

If you’d like to be a part of Chef Charly’s next chapter at Eat In Chef, click here to view his profile and request him for your next meal.

Chef Charly Houegban
Meet Chef Charly!
What’s your name?

Charly Houegban

Where will you be cooking for Eat In Chef?

The greater Los Angeles and Palm Springs area.

Tell us about your professional cooking experience.

I like being a mentor and creating an impact on young cooks. They translate the knowledge you impart into something that’s meaningful to them. It’s a philosophy I hold dearly and one that plays a significant role in each kitchen where I’ve worked. I challenge myself to constantly teach new things to my cooks so that they never stop growing.

Why did you want to work with Eat In Chef?

I wanted to work with Eat In Chef to introduce “California Fresh Cuisine”.

What inspired your love for food and cooking?

Keen for adventure, I once followed my grandpa to the greenhouse. As he opened the door, I was struck by the intense aroma of tomatoes. Once inside, I was captivated by their variety, and the rows of English cucumbers hung perfectly straight. Beyond grandpa stood a beautiful orchard, laden with fruit. To the left lay a vegetable plot of neatly-aligned rows, abundant with beets, cabbages, leeks, carrots, and rhubarb. Gran’s kitchen was full of aromas — strawberry jam, followed by raspberry and blackberry as the seasons progressed. Apple crumble and rhubarb pies were plentiful. Homemade applesauce accompanied pork and crackling, and roast potatoes were in abundance. The foundation had been set. My grandfather had opened the door to a passion that would fuel me forever.

Why is food important to you?

True culinary artistry begins with a beautiful presentation, where the colors, textures, and aromas have the instant ability to consume you. A dish is more than just the sum of its ingredients. It’s the expression of emotion that brings joy to to me and happiness to customers.

Do you have a signature dish? Why do you think this dish best represents you?

Golden beet gazpacho with ruby beet mousseline, basil oil, red grapes, and grilled shrimp. Beets were staple vegetables I grew up with. They’re also grown year-round in California. It defines creativity and stability.

Golden beet gazpacho with ruby beet mousseline, basil oil, red grapes, and grilled shrimp.
Chef Charly’s signature dish.
How do you think diners can use Eat In Chef to improve their wellness and overall quality of life?

When it comes to dining, this means a commitment to the best produce, showcasing the talents of local farmers, and employing a diverse range of healthier and sustainable ingredients to bring out the full natural flavor of each crafted dish. Collaborating with local farmers will allow for the integrity of the ingredients to shine through.

What’s your favorite food?

Steak frites with sauce vignerone (red wine and blueberries).

When you are not cooking for others, where do you like to eat?

I enjoy eating at Green Island, a Cantonese Restaurant.

What do you like to do in your free time?

I like to create new dishes, bake with the kids, and play tennis.

Anything else you’d like to add?

if the divine creator has taken pains to give us delicious and exquisite things to eat, the least I can do is prepare them well and serve them with ceremony.


Click here to view Chef Charly’s profile page, where you can check out his available menus and request him for your next meal.

Posted on July 26th, 2016 by Martin Mata

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