EXECUTIVE SOUS CHEF NAVEESH LAUL
Born in New Delhi, India, 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 his spare time, Chef Naveesh enjoys reading culinary books and journals and is also a Sahaja Yoga Meditation Instructor at the Fort Worth Library.
RESTAURANT CHEF GARY DIDOMINICK
Gary DiDominick started his cooking career in the early 2000’s while living in Santa Cruz, Ca. He attended culinary classes at Cabrillo College and quickly fell in love with the chaotic fast paced environment that resulted in beautiful and tasty plates of food. He then went on to attend the California Culinary School in San Francisco for the fact that it was an accredited Le Cordon Bleu school and had an accelerated culinary arts program. While gaining an education, he also worked full time as a line cook at one of the busiest southern French restaurants in San Francisco, Restaurant LuLu. Chef Gary was also part of an externship program where he was able to work directly with the chef team and excel in education. After graduating, Restaurant LuLu offered him his first promotion as sous chef. He worked with the Chef at Lulu’s for a year and then decided to join a growing restaurant company that had multiple concepts from steak houses to sports bars giving him the opportunity to relocate to cities like Austin, Texas, and Tempe, Arizona.
Missing the Bay Area, Chef Gary decided to move home around 2010 and was able to stay on board with his existing employer and gain his first executive chef position. After a year in this role, he was recruited by a large food and beverage company based out of Southern California called Specialty Restaurant Corporation. He became the executive chef of Guaymas Restaurant in Tiburon, Ca. This was a high volume, regional Mexican cuisine restaurant with a 25-year history in Tiburon. He spent a little under two years with SRC and then joined the Chalet restaurant group where he worked with some of the first chefs that trained him. He served as a kitchen manager in Oakland, Ca. at the Lake Chalet restaurant and then quickly moved to the Beach Chalet Restaurant and Brewery & Park Chalet Garden Restaurant as the executive chef in San Francisco. Three years later, he joined a corporate dinning company called Guckenheimer and became the executive chef for Dolby Sound Labs headquartered in San Francisco. He spent a year at Dolby, and then was finally ready for the adventure of owning his own family restaurant in the DFW Area.
In 2014, Chef Gary partnered with his parents and opened Dido’s Urban Grill, a modern American restaurant in Flower Mound, Texas. This has long been a career goal and huge milestone for him. He quickly became known in Flower Mound for his “Chef’s Specials,” which were carefully thought out and planned. Dido’s became a hot spot for Sunday brunch and bottomless mimosas and was voted “Best Brunch” and “Most Unique Brunch Menu” by Flower Mound residents. At the end of 2018, they decided to close the restaurant, which led him to Omni Fort Worth Hotel where he currently serves as restaurant chef. He is excited to start growing and excelling with this “food focused” four diamond hotel group!