Loic Althaus, general manager and co-owner of Basilic Restaurant, has always been immersed in a world of creativity and passion. A graduate of the Academy of Art University in San Francisco, Loic earned his degree in Industrial Design, where he developed a deep appreciation for design, craftsmanship, and innovation.

 

For over a decade, Loic honed his skills as an apparel and shoe designer for a Los Angeles-based Japanese streetwear brand. His time in the fashion industry shaped his eye for detail and refined his approach to aesthetics. However, Loic's true calling ultimately led him back to the family business. Having grown up surrounded by the world of food and hospitality, he felt a strong pull to continue his family's culinary legacy.

 

In 2018, Loic joined Basilic as a sous chef, bringing fresh ideas and a modern sensibility to the kitchen. His love for travel and exposure to global cuisine, particularly during his travels throughout Asia for work, broadened his culinary horizons and inspired him to bring new flavors and techniques to Basilic.

 

In early 2024, Loic officially partnered with his father, Bernard Althaus, to become general manager and co-owner of the restaurant. In his new role, Loic is dedicated to upholding the tradition of quality and simplicity that his father established while introducing innovative ways to showcase Swiss and European flavors to both locals and visitors.

 

Loic’s vision for Basilic Restaurant is to continue the rich legacy built over almost three decades while pushing the boundaries of European cuisine in a way that resonates with the modern palate. "I’m excited to continue the legacy my father has built over the past 27 years, preserving the simplicity and warmth that have defined our restaurant. At the same time, I look forward to exploring innovative ways to bring the authentic taste of Switzerland to both Orange County and its visitors, ensuring a bright future for Basilic," Loic shares.

 

Outside of the restaurant, Loic enjoys traveling, exploring the great outdoors, and, of course, indulging in good food, which continues to fuel his passion for creating exceptional dining experiences.