Pianist Louise Chan, a native of Ottawa, Canada, is a versatile classical pianist, chamber musician, orchestral keyboardist, and music educator. Currently based in Chicago, she is a founding member of the Blue Violet Duo with violinist Kate Carter. Their debut album, American Souvenirs, was featured as WFMT 98.7's Album of the Day. The duo has had repeat performances at the Dame Myra Hess Memorial Concert Series, and they perform frequently in the Chicagoland area. In July 2021, they released an EP of character pieces by Don Meyer, Insect Miniatures. They were on the roster for the Ear Taxi Festival in September 2021, performing a work written for their duo by Amos Gillespie. Their second album, Strike, Strum and Stride, is currently in post production and will be released by Centaur Records.


Dr. Chan performs regularly as a solo, chamber, and orchestral pianist. Highlights from the 2019-2020 season, pre-lockdown, included a concerto solo with the Music Institute of Chicago Community Orchestra as well as appearances on Live From WFMT, Fulcrum Point New Music Project’s “Aux In: Connected!” Series, and the George Crumb Festival, the last of which was hailed as one of the Top 5 Performances of 2020 by Chicago Classical Review. Post-lockdown, she sewed for a mask drive, folded a lot of origami, and made Acapella videos performing piano duets with herself.


Dr. Chan held a position as Principal Pianist of the Madison Symphony Orchestra from 2007-2010, and has served as a substitute keyboardist with the Milwaukee Symphony Orchestra since 2017. Her degrees are from the Eastman School of Music and Northwestern University. Her dissertation, A Guide to the Orchestral Piano Repertoire, is an annotated bibliography of orchestral works with keyboard parts. She is on the piano faculty at the Music Institute of Chicago. She is also a member of the Royal Conservatory of Music’s College of Examiners, and is frequently invited to judge at music festivals and competitions in the Midwest.

stop-motion video with live recording created in July 2018 - enjoy!