TALENTS
SEBASTIEN LAVAL
Born and raised in southern France, Sébastien Laval discovered his passion for hospitality during an internship at a resort in the South Pacific Ocean. This early experience ignited a lifelong dedication to the industry. Laval went on to become the youngest Guide Lecturer ever appointed by the French Ministry of Tourism and French Ministry of Culture. He also earned a degree in Business Management in the United Kingdom. He further refined his expertise with culinary training at the prestigious Le Cordon Bleu in Paris.
With a deep appreciation for culture and luxury, Laval’s career has spanned some of the world’s most iconic hospitality venues such as the Old Course Hotel in St. Andrews, Scotland, or the two-Michelin-starred Tour d’Argent in Paris, and managed several outlets at the Saint James & Albany Hotels’ Provence properties.
Amongst other restaurant openings in Houston, Laval went on to open and manage the critically acclaimed La Table, where he curated a Wine Spectator-award-winning wine list and worked with the Joel Robuchon’s Michelin Starred team. He later opened the widely successful Le Colonial before transitioning to BCN Taste & Tradition, where he helped conceptualize and launch MAD in Houston’s River Oaks District, which was recognized as the city’s best new restaurant.
Laval also directed operations at Musaafer Houston, the largest upscale Indian restaurant in Houston, overseeing everything from construction to operations, and helping the restaurant earn recognition as one of the Best New Restaurants of 2020, Time Magazine’s “World’s Greatest Places”, and eventually a Michelin star.
With over 11 restaurants and outlets managed across the globe, Laval is now focused on helping hospitality professionals bring their diverse visions to life. In the past few years, he and his team specializing in restaurant concept development and design, project management, operational strategy, and maximizing profitability have assisted tens of new and existing concepts in the United States and Mexico.
ELIZABETH LAVAL
A native Houstonian of Mexican origins, Laval started her pre-medical studies at A&M University in College Station before getting her bio-chemistry degree from the University of Houston. Her passion for chemistry led her to train in Paris at famed Ducasse, Lenôtre and Ladurée for pastries and chocolate technics. She later competed in Europe alongside Michelin Star Pastry Chefs and won “Best Macaron” in Houston in 2013. Aside from her tremendous knowledge and obsession for pastry perfection, Laval is also an experienced business administration professional in fields as diverse as hospitality, law, oil & gas manufacturing, and medical.
EDDIE MASSA
A native Houstonian with strong ties to Peru, Massa has extensive experience and specialization within the bar, nightclub, and lounge segment of the industry. He has been a key element in the development, operations, and success of places in Houston such as Clé, Spire, the late Chapman & Kirby, MAD and now Teak Beach Club. His constant optimism, deep knowledge of the industry and gift for relationship building have made Massa an asset to every endeavor he has been a part of in his over a decade and half career.
GERMAN MOSQUERA
German is a born New Yorker with roots extending from New Orleans, San Antonio and now Houston for over 12 years. More than 15 years of experience, Mosquera is a graduate of the Culinary Institute of America culinary program with stints including ABaC, Barcelona, Spain (2 Michelin stars) and Biga on the Banks, San Antonio, Texas.
Since then, German has opened and operated half a dozen concepts in the Houston area garnering critics and guests’ accolades. His foundation in creating a unique and memorable customer experience has propelled his attention to detail, from sourcing foods to execution in all kitchen operations.
NICHOLAS NGUYEN
Nicholas has worked over two decades in the food and beverage industry. Having started as a dishwasher and working every position up to the highest level. Nguyen has been in operations management for over 15 years, creating systems to multiple well-known, highly awarded, and highly regarded establishments of various cuisines and styles.
JULIEN NOLAN
Nolan was born and raised in Nice, France and his first career was a professional snowboarder for the French National Team from the age of 16 to 22. His career continued in Monaco for Lanvin and Christian Louboutin before he moved to Los Angeles to oversee all branches of Fig & Olive Restaurants throughout the country. He continues to work in NYC, Chicago, Washington DC, Los Angeles, and Houston in various industries from music to high-end fashion and hospitality such as Christian Louboutin, Berluti, Lanvin, SBE Group, and Milā Restaurant.
NICK CAIN
Cain is not only a guru of kitchen & bar design but is also an experienced operator and equipment specialist. He has tremendously contributed to the Texas kitchen and bar design over his decades in the industry and over thirty successfully completed projects.
SOUVIK DASGUPTA
Born and raised in Mumbai, India, Sagupta has an impressive bar resume spanning over Asia working alongside some of the greatest brands and the greatest minds of the bar world. Dasgupta graduated from Queen Margaret University in Edinburgh, Scotland with an International Hospitality Management degree. He has since attended some of the best spirits trainings worldwide to deepen his encyclopedic knowledge. He has been detrimental to the conception and design of some of the most profitable bars.
