Meet Jerumel Laygo | Chef

We had the good fortune of connecting with Jerumel Laygo and we’ve shared our conversation below.

Hi Jerumel, can you walk us through the thought-process of starting your business?
it was 2011. at the time i was a new father. I was working at cafe pinot doing well but the hours were too much and i barely saw my family. i was offered a promotion at work and I didn’t take it. it was either take the promotion and barely see my family or start fresh and do something new. coincidentally my Head Chef Kevin Meehan left the restaurant and we had like this Jerry Macquire thing and i left with him. He started Kali Dining a pop-up dinner mogul that swept los angeles in 2013 he showed me ropes and taught me how to throw pop up dinners. after that i just followed the blueprint and put my twist on it. it’s taken a while and I’ve taken a lot of risks but looking back at everything now it was all worth it.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
It was anything but easy. it took a lot of discipline and consistency but in the process i learned patience. it taught me that being an Entrepeneur is wavy. you’ll have some months fully booked and another month…nothing. I just stay positive and trust the universe. i know it sounds a bit hippy but honestly, it’s worked ever since. People always ask me how I’ve been in business for so long and i say just that. 10-year anniversary was two months ago. I’ve got my amazing team and my partner Sam to thank for that. My real passion is people and human interaction. Thats my art. Cooking helped me experience that at a deeper level. Passion in service is my formula. When i started cooking, the business part wasn’t the main focus. i just wanted people to get together, meet each other and try my food. For human beings Dinners can be so magical and memorable. i just want to be at the helm of that experience.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I would definitely take them to crossroads kitchen or kali restaurant. or maybe a popup from Chef Ed Turango or Chef Mark Ordono. my fave Chefs. after that id tkae them to see the Michael Murphy exhbit called “Perceptual Shift” Id top of the night with a stop at the laugh factory.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
YES Chef Kevin Meehan
Chef Dale Walsh
Chef Jason Pietre
Chef Jun Margate
Chef Johneric Concordia
and my LaTabela Staff

Website: latabela.com

Instagram: @latabela

Image Credits
Samantha Rea