Born in northern India near the foothills of the Himalayas, Chef Rahul Negi grew up surrounded by mountains, forests, and simple, soulful cooking that brought people together. After completing a bachelor's degree and advanced training in Culinary Arts, Chef Rahul began his professional journey at Setz, one of India’s top multi-cuisine restaurants featuring seven live kitchens. There, under the mentorship of an Italian chef, he discovered the art of handmade pasta, the importance of balance and precision, and the beauty of creating dishes that tell a story.
His international experience, including time spent in kitchens across Asia, Australia, and on global cruise lines, taught him adaptability, discipline, and an appreciation for diverse culinary traditions. In 2020, Rahul moved to Canada with a dream: to open his own restaurant that reflected his experiences and philosophy. That dream came to life with Loam Bistro, a vibrant, chef-driven brunch and dinner destination in Vancouver. Loam’s menu celebrates global inspiration through a distinctly West Coast lens, blending playful creativity with refined technique. Dishes like the Bone Marrow Omelet, Pistachio French Toast, and Loam-style Shakshuka have quickly become signatures, embodying the restaurant’s mission to reimagine brunch with color, soul, and sophistication.
