EXECUTIVE CHEF NAVEESH LAUL
Born in New Delhi, India, Naveesh Laul always wanted to become a doctor and even gave it a shot. But, destiny brought him to the world of culinary operations after joining the prestigious Institute of Hotel Management in Pusa, New Delhi. Laul won multiple national level culinary competitions while representing the university, and after graduating, he was selected by Reputed The Taj Group of Hotels, Resorts and Palaces to join their Kitchen Management Training Program. Through this program, Chef Naveesh trained in some of the best 5 diamond French fine dining restaurants in the country including The Orient Express, Taj Palace New Delhi, Chambers at The Taj Mahal Palace and Towers Mumbai, to name a few.
After completing the program, Chef Naveesh joined the team at Graze at The Taj MG Road Bangalore where he worked closely under Chef Oscar Gonzalez learning the finer details of Avant Garde modern European cuisine. Laul moved up the ladder quickly and became chef de cuisine for Vista Restaurant at Taj Lands End, Mumbai where he served many bureaucrats and Bollywood film actors. Over the next several years, Chef Naveesh joined the Machan team at Emperor Lounge and Ricks at the iconic Taj Mahal Hotel, New Delhi before getting promoted to lead the team for seven restaurants and banqueting operations at The Taj Bengal Hotel, Kolkata as their executive sous chef. There he served many presidential diplomats and famous figures like Pelé, Ban-ki-moon and the Dalai Lama, to name a few.
In 2016, after being with the Taj Hotels for close to 11 years, Chef Naveesh moved to The United States and joined the team at Omni Fort Worth Hotel as executive sous chef. In 2019, he was promoted to executive chef. In his spare time, Chef Naveesh enjoys reading culinary books and journals and is also a Sahaja Yoga Meditation Instructor at the Fort Worth Library.
Executive Sous Chef Calisxta Reyes
Calisxta Reyes was born in Oceanside, Calif., and moved to Texas at a very young age. Food was always a major part of her culture and family. While working at hotels in her college days, Reyes was introduced to the professional world of culinary arts. She attended the Art Institute of Dallas and graduated in 2004. She has worked in a number of local restaurants and DFW hotels and resorts, including the Gaylord Texan Resort and Convention Center, ATT Stadium, and the Fort Worth Convention Center. She started her career with Omni Hotels in 2012 as a chef de partie at Trinity Food and Beverage. In 2014, she was promoted to banquet sous chef, and in that same year to banquet chef at Omni Fort Worth. At the end of 2015, Reyes was promoted to executive sous chef at Trinity Food and Beverage at the Fort Worth Convention Center. In 2019, she joined Omni Fort Worth as executive sous chef.
In her spare time, Chef Calisxta enjoys spending time with her wife and their pets. She loves baseball, and when she can get away, she plans to travel more.
Restaurant Chef DJ Eusebio
DJ Eusebio was born and raised in Manila, Philippines, and grew up in a family that was passionate about cooking. His parents owned a catering business, inspiring him to study different methods of cooking. He graduated from the International School for Culinary Arts & Hotel Management in 2004, and in 2006, DJ moved to the U.S. and started out as the Sushi Chef for a restaurant in Newport Beach, CA. From there, he catapulted his culinary career in working for multiple resorts and country clubs in California. Most recently, DJ was the Chef de Cuisine at Terranea Resort before joining the Omni Fort Worth family.
DJ truly enjoys mentoring young culinarians and inspiring them to be passionate about their craft. In his free time, DJ enjoys working out, watching movies, trying new restaurants, and spending time with his wife, two children and dog.