Cruise Director. Ringmaster. Boss Lady. Little Miss Resourceful. KK.
Kelly Laudadio goes by many names and wears many hats in both life and in LMN hospitality.
Utilizing her social media, marketing, and event planning skills, she opened Kelly Nicole, LLC in 2014 after over a decade with the #1 employment agency in the country, Robert Half International.
After several years of focusing her business and attention on the restaurant industry, she was ready to move forward with the dream of owning and operating a hospitality company of her own.
Her influence can be seen in the design elements all the way down to the day to day operations, including a healthy dose of keeping the chefs in line. Kelly is responsible for all business development, event planning, operations, accounting, scheduling, and bossing. Her thoughtfulness and attention to detail are in every aspect of the company because the little things are the most important things to her.
Although now happily ensconced on the other side of the pond, Richard Knight grew up on the south coast of England. Knight has more than 20 years of experience as a chef. While in London, he worked at Green’s and The Lindsay House, both Michelin-starred, well respected establishments. He then moved on to become head chef of a successful restaurant in the world-famous artist community at St. Ives in Cornwall.
Knight has lived in the United States for 13 years, working first as a private chef and caterer in Laguna Hills in California before a 1998 move to Texas. Knight was executive head chef at the Chevron Texaco building in downtown Houston before opening Taverna, his first restaurant, and then his second, Feast. He then moved on to other ventures such as Hunky Dory.
In 2020, Knight joined forces with LMN Hospitality, providing private chef services, in-home dinners, and cooking classes.
Chef Richard Knight
Chef Cuc Lam
It’s difficult to pinpoint a time in life when cooking wasn’t important to Cuc. Growing up as a latch-key kid, cooking her own rice, noodles, and scrambled eggs became survival skills!
It also made her mom’s meals all the more special, so as far as early influences, her mother has had a huge impact on how and what I cook. Cuc also loved to watch Jamie Oliver’s Naked Chef series and Martin Yan’s Yan Can Cook.
Cuc’s entrance into the culinary world was born out of necessity and love. Starting a family at the age of twenty, she was determined to provide home-cooked, healthy meals for her husband and child. Developing a repertoire of Vietnamese, Cajun and southern cuisine came easily living near the gulf coast with an abundance of fish, seafood and fresh garden herbs and vegetables.
In 2011, Cuc opened a neighborhood dive bar and grill, where she prepared a unique daily special each night of the week. She then went on to open and operated a fast-casual Asian eatery called Sing in the
Heights, and then Yelo in Katy.
Since leaving these concepts, Cuc had amazing opportunities to work alongside well-known local chefs like Richard Knight (Feast, Atlas Diner), Christine Ha (The Blind Goat and Master Chef Champion) and Eveyln Garcia (KIN, Decatur and Chopped Champion). In 2021, Cuc joined LMN Hospitaity, where she hosts pop-ups, in-home dinners, and offers interactive classes like her ever-popular spring roll making class.
Though she can make just about anything, her specialties are Thai, Vietnamese, and Cajun food. Ethnic comfort foods are where her heart lies.
With more than 25 years in the restaurant industry Kevin has had the pleasure of serving tens of thousands of guests. His career started in the fast-paced Landry’s culture when opening their first Aquarium restaurant where he quickly discovered his love for the kitchen. This was the start of his ability and passion to touch lives through my food.
Did he grow up pursuant of this dream? No. The dream found him and he hasn’t looked back once.
In the beginning of his career, Kevin enjoyed the art of pastries and learned the science behind the creations. Working in the Vallone group, he learned high-end foods and the various techniques to create them. The experience was what could be compared to a military boot camp and this force gave him the drive to continue his career. Kevin quickly moved through managing every aspect of the kitchen until he had the experience to run them and coach the whole team. Kevin has had the pleasure of opening many restaurants, some of which are three Aquarium locations: Tony’s Restaurant at Greenway Plaza, Oceanaire, and Eleven Eleven.
Throughout his career, he has focused on profitability and creativity. He believes if you stay stagnant for even a moment in this lifestyle - and it is a lifestyle - you will be quickly left in the dust.
Since joining LMN Hospitality, Kevin has enjoyed engaging with clients to create the perfect elevated dining experiences for their guests. His outgoing personality and plethora of culinary experience make him a great addition to any onsite dinner event.
Chef Kevin Bryant
Chef Joey Chavez
Though he’s worked in acclaimed kitchens across the country and under some of the world’s most celebrated chefs, Joey Chavez began cooking as a latchkey kid in Southern California, realizing at a very young age that he wanted to be a chef. Growing up with two working parents, Chavez and his brothers were often tasked with getting dinner started. The boys would pull out the grill, mom would take care of the sides, and then the entire family would sit down for dinner. Despite busy schedules, the family grilled together every weekend.
“Food is what brought our family together … it was all about being happy and having a great time,” says Chavez, who often served as his dad’s “sous chef,” grilling whole chickens, tri tip steaks and beef ribs in their backyard. By the time Chavez reached middle school, he was grilling for others at homes of friends and family.
It was a football scholarship that eventually led the California native to Texas, where he earned his bachelor’s degree and a culinary degree from Lamar University in Beaumont while working his way through school. A nearby Pappadeaux’s was his first foray into a restaurant kitchen. From there, he signed on as sushi chef and kitchen manager at Koi Sushi Bar in Beaumont, and later at Lake Charles’ La Truffe Sauvage, a small French restaurant where Chavez received his first true kitchen experience. There, everything was made from scratch, from the sauces to breads and pastries. “They really invested in teaching me how to do things the right way,” says Chavez.
It was his La Truffle Sauvage mentors, veterans of Ritz-Carlton restaurants, who encouraged Chavez to submit his application to the international hotel chain. The encouragement paid off and in 2011 he headed to Beaver Creak, CO, to Wolfgang Puck’s Spago at the Ritz-Carlton. An eager, diligent worker, he advanced from x position to sushi line to sous chef, deepening his respect for whole fish and animal butchery along the way.
Having discovered a love for cooking in fine-dining kitchens, Chavez headed to NYC to stage at many of the city’s Michelin-starred restaurants: Le Bernardin, Per Se, 11 Madison Park, Nomad, Dovetail, Masa and under Michelin-star chef Jon Fraser (JF Restaurants). Noting the chefs he admired had all worked under Thomas Keller, he then began emailing his resume dozens of times a day to the Thomas Keller Restaurant Group until they finally invited him to Napa in 2015. Chavez considers his yearlong training at The French Laundry, Keller’s flagship restaurant, and Bouchon to be the highlight of his career: “That’s where I learned that there’s no job too small for a chef, that you have to be willing to get down on your hands and knees to clean the walk-in, and that you better be the best cook in the kitchen.”
In 2016, Chavez was named chef de cuisine at casual Vietnamese bistro OTD (a Slanted Door Group restaurant) in San Franciso under James Beard award-winning Chef Charles Phan. Later he returned to Colorado for a year to serve as chef de cuisine at Caribou Club, Aspen’s legendary private club and luxury catering company, where he developed and executed menus for high-end large-scale events and intimate parties.
Most recently, Chavez served as executive chef of The Bygone, a swanky rooftop concept at the Four Seasons Baltimore. In this role, the young chef led a kitchen of forty while creating seasonal menus and tasting experiences, approaching French nouvelle cuisine with a modern lens and local ingredients. In 2019, Chavez was voted “Best New Chef” in The Baltimore Sun Reader’s Choice Awards and took home the Judge’s Choice Award for “Best Dish” at Farm to Chef Maryland, an annual event in which Baltimore chefs partner with local farms in a friendly culinary competition for charity. In May 2020, Chavez made his national television debut on Food Network’s Chopped; his episode is titled “High on the Hog.”
In addition to a love for the grill, Chavez’s father instilled in him a strong work ethic, encouraging his son to “Do something, be somebody” and always asking, “What are you doing today to be better than yesterday?” Chavez credits that mentality to his commitment to learning and growing in his craft. As Brennan’s of Houston’s newly appointed executive chef, in addition to diving into Creole and Cajun cooking and Texas’ abundant locally grown and raised ingredients, Chavez plans to lead with this same ambition, evaluating each system, every dish—even the classics—to ensure they’re the best they can be. “The little things are what separate a good restaurant from a great one,” he says.
Chavez lives in Houston with his wife and three children. When he’s off duty, the chef can often be found continuing his family’s tradition—throwing anything and everything onto the backyard grill.