Next From the Pass: Chefs Telly Justice and Jason Hammel Discuss a Restaurant Revolution
Chef Telly Justice of HAGS (NYC) will join Jason Hammel of Lula Café for the third event in the series From the Pass at LOULOU by Lula.
From the Pass debuted with Rick Bayless (Frontera Grill, Topolobampo) in December, followed by John Shields (Smyth and The Loyalist) and Jerry Boone (Froggy Meadow) earlier this month.
The series was inspired by “long pre-shifts” on Mondays with the team at Lula Café, in particular, a visit between Boone and Lula staff. The goal of From the Pass? Bring industry conversations to the public to explore collaborative solutions to challenges.
The series discussions are far from superficial and make for invigorating conversations across the communal table. Hammel, Shields, and Boone delved into the paradoxical beauty of struggle—how the harshness of the farm and the kitchen reveals a deeper connection to the food we create and consume. They explored the resilience of both fruit and people, finding meaning in seemingly meaningless moments fueled by human connection.
These reflections set the stage for the next dialogue in the From the Pass series, where Justice and Hammel will confront the risks and rewards of defying convention in today’s restaurant landscape.
The event begin at 6 pm with passed appetizers. Programmed discussion begins at 6:30 pm followed by a communal dinner at 7:30 pm. Tickets cover the cost of food. Drinks are available for purchase.
Tickets for From The Pass are $85 and are available on Resy. For more information on LOULOU and From The Pass, please visit louloubylula.com and follow along @louloubylula.
Upcoming From the Pass Events
January 28, 2025 – “A Restaurant Revolution?” with Chef Telly Justice of HAGS – Jason and Chef Telly discuss their progressive, inventive approach to fine dining. What does it mean to disrupt the traditional restaurant model? How do they create within that disruption? Chef Telly will describe their dialog and relationship-driven approach to creativity and talk about how these practices break up the traditional hierarchy of a creative workplace. What are the risks and the rewards of doing something different in a time of great conformity? How do you support the experience of joy and community in a business?
February 26, 2025 – “What It Takes” with Dan Jacobs, Powered by Resy – Chef Dan Jacobs and Jason dive into a conversation about Dan’s history as a chef and his discovery, at age 40, that he had a rare neurological disorder called Kennedy disease. Jason and Dan will chat about their connections to Chicago and how he kept himself motivated, connected, creative and successful despite the challenges he continues to face (inclusive of Top Chef and the rigors of doing a Reality TV show).
