Chef de Cuisine, Tavola

Born and raised in Houston, Chef Michael’s passion for food began at home, cooking alongside his father, a catering business owner, and learning the intricacies of smoking meats.T his early passion blossomed further during his military service, when Lara, stationed in England, traveled extensively through Europe. His time in Spain, France and Italy inspired a deep appreciation for European culinary traditions.

After his military service, Chef Michael began his culinary training at Tally’s Silver Spoon in South Dakota, where he worked his way up from washing dishes to sous chef under the mentorship of chef Benjamin Klinkel. He then relocated to La Toque in Napa Valley, California where he mastered the art of farm-to-table cooking, embracing localp roduce and seasonal ingredients, under chef Ken Frank. Excited to continue his culinary journey, these two influential experiences prepared Chef Michael for his return to Houston.

Prior to joining Tavola, Lara served as the sous chef at Le Jardinier, the acclaimed French fine-dining concept by The Bastion Collection, located within the Museum of Fine Arts Houston. Now at Tavola, Lara combines his global experiences and love of high-heat cooking with the seasonal produce-driven dishes of Italian cuisine. He is excited to present authentic Italian dishes with a fresh and creative twist, while staying true to Tavola’s commitment to culinary excellence.