DIRECTOR OF SERVICE
A charismatic people person, Valerio was introduced to hospitality at the age of eight, in his grandparents’ restaurant in Rome. By age 14, his sights were set on hotellerie school to pursue a career providing unforgettable experiences.
With a keen eye for elegance and a natural focus on European fine dining, Valerio has an impressive resume with Michelin starred restaurants including La Pergola in Rome (3 stars), Alain Ducasse Group in Paris (3 stars), Locanda Locatelli in London (1 star); and the Four Seasons in Houston among others.
As La Table’s Director of Service, Valerio is passionate about making memories for loyal patrons and new guests alike. Under Valerio’s leadership, La Table has won multiple awards including: 3 stars by Houston Chronicle, Best New Restaurant by Houstonia Magazines, and Best Service by Houston Press.
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.
Xavyer K. Burroughs, certified as a Sommelier by the Court of Master Sommeliers, joined La Table in 2016. Originally from North Carolina, Burroughs got his start with the group Wine & Dining, where he spent over a decade working in various roles including retail operations, Sommelier, and service manager. He went on to become a Sommelier for Fitch Creations, leading their retail wine program, and working the floor at the Forbes Five Star/AAA Five Diamond Relais & Chateaux Fearrington House Restaurant. In 2015, Burroughs moved to Houston, TX to become a member of the opening team for Treadsack Management’s Hunky Dory and Bernadine's, where he served as a Sommelier before joining La Table. As Wine Director, Burroughs oversees all aspects of the restaurant’s wine program, including maintaining the cellar, training the beverage team, and guest relations. Under his guidance, La Table has been awarded Wine Spectator’s prestigious “Best of Award of Excellence” for its wine program in 2016, 2017, and 2018.
For more than two decades, Bobby Boenig has been welcoming guests to the restaurants, wine bars and nightclubs he’s called ‘home.’ His welcoming demeanor and keen eye for the bottom line collectively make Bobby ideally suited to oversee all aspects of La Table’s day-to-day operations. He values – and welcomes – input from patrons, and Bobby makes it his top priority to ensure a unique, welcoming environment with exceptional food, fabulous libations and exemplary service.
As General Manager, Bobby draws upon his similar roles at Peska Seafood and Max’s Wine Dive and Mercury Room, where he was instrumental in significantly increasing operational efficiencies. Away from La Table, Bobby enjoys learning about wines, trying new recipes in his home kitchen and cheering for the Astros.
Work with Us
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.
Click HERE to view our open positions and apply to join our team.