James Friedberg, a graduate of The French Culinary Institute in New York City, joined La Table as executive chef in the summer of 2018. His early career started at Le Cirque, and then he moved to chef de partie in the two-Michelin-starred Gilt at the New York Palace Hotel. After four years, Chef James became chef de cuisine at Aureole, where he supervised a staff of 30 chefs and two sous chefs.
His love of farm-to-table menus was realized at Blenheim in New York, where he was executive chef at the Michelin-recommended restaurant focused on locality, utilizing ingredients from a private farm in upstate New York. Chef James dealt directly with farm staff to coordinate the seeding and harvesting of produce. Prior to La Table, he was Culinary
Director of Nickel & Diner, also in New York, where Chef James oversaw menu design, recipe development, culinary direction, kitchen design, and management.
Best described as a charismatic people person, Valerio was introduced to the food industry at his grandparents’ coffee bar and restaurant in Rome when he was eight. By age 14, his sights were set on attending hotellerie school and pursuing a career providing unforgettable service for patrons. During his global career, Valerio has been associated with exclusive restaurants and hotels around the world. With a keen eye for elegant service and a natural focus on European fine dining experiences, Valerio has an impressive resume with Michelin star restaurants in Spain, France, England and Italy; La Pergola in Rome (3 stars), Maître d’ at Alain Ducasse Group in Paris (3 stars), Maître d’ at Locanda Locatelli in London (1 star); Maître d’ at Majestic Ristorante Bistrot at Hotel Majestic Roma, a five-star luxury hotel in Rome; and most recently as Food and Beverage Manager and Sommelier at Four Seasons in Houston. While serving patrons in the front of the house, Valerio also worked with acclaimed chefs such as Italian chef Gualtiero Marches, considered to be the founder of modern Italian cuisine, and Catalan Spanish chef Ferran Adrià, considered one of the best chefs in the world. As La Table’s Maître d’ and now Director of Service, Valerio is passionate about the art of elegant service and creating memories for loyal patrons and new guests alike.
Under Valerio’s Leadership, La Table has won multiple awards where service was a significant differentiator. This includes: 3 stars by Houston Chronichle Alison Cook, Best New Restaurant by Houstonia Magazines, and Best Service in Houston by Houston Press.
Tuna Nicoise or the Avocado Salad
Coupe du Blonde
La Table is my favorite restaurant in Houston. Tiny Boxwoods and Coltivare are my second choices.
For the view my favorite is Grotta Palazzese in Polignano a Mare For Roman food, "Roscioli" in Rome For fine dining, Le Louis XV - Alain Ducasse à l’Hôtel de Paris in Monte-Carlo and Ciccio Sultano in Sicily
From Las Vegas to Dubai and Houston to Half Moon Bay, Otto Sanchez has been associated with several of the world’s most prestigious hotels and restaurants. As La Table’s Executive Pastry Chef, his five-star background is reflected in meticulous attention to quality standards, kitchen details, staff development and optimal use of materials and manpower. Prior to joining La Table, Chef Otto was Assistant Pastry Chef at The Burj Al Arab Hotel in Dubai, repeatedly voted the world’s most luxurious hotel.
Stateside, he was most recently Executive Pastry Chef at The Ritz Carlton Half Moon Bay where he was responsible for the 5 Diamond Resort’s pastry program. At The Mansion Villa Hotel in Las Vegas, Chef Otto was Pastry Sous Chef and responsible for all aspects of the hotel’s pastry program and was a member of the pastry management team for Joel Robuchon’s Michelin Starred restaurants. Earlier in his career Chef Otto helped open the Bardessono Yountville Hotel in California and 17 Restaurant at Sam Houston Hotel in Houston, was Pastry Executive Sous Chef at One Michelin Star MIX-Alain Ducasse in Las Vegas, Assistant Pastry Chef at The Houstonian Hotel & Spa, Pastry Chef at Redwood Grill in Houston and Lead Pastry Cook at Omni Houston Hotel.
In addition to his impressive experience, Chef Otto is a two-time participant in Patisfrance U.S. Pastry Competition in New York and has twice studied at the French Pastry School.
Coupe de Blonde
Coltivare - simple Italian close to home
Nopa in San Francisco
Work at La Table
At La Table we look for professionals that are passionate about what they do and how they do it. We seek experienced individuals that understand the industry and treat our guests as they want to be treated, with warm-welcoming personalities and a smile, with respect and dedication.
If you are what we are looking for, and would love to join our team, please send us your resume.
We would love to meet you!
All candidates must have at least a minimum of three (3) years of fine dining experience. Wine knowledge a plus. Everyone applying for employment with La Table will be submitted for a background check.