Lowder-Tascarella Hospitality (LTH) was founded and is operated by global industry veterans Jeffrey Tascarella and Christopher Lowder.

LTH delivers best-in-class hospitality concepts and solutions that are custom-built for ever-shifting markets, challenges, and opportunities.

 

Christopher Lowder

CO-FOUNDER

Chris built globally-recognized beverage programs in some of the world’s most challenging markets, including China, South Korea, and New York. His previous consulting teams placed 2–4 venues in the World’s 50 Best Bars every year, and 5–8 venues in Asia’s 50 Best Bars every year from 2017-2022. No other beverage consulting team on Earth has ever achieved this level of sustained, consolidated excellence.

 

Jeffrey Tascarella

CO-FOUNDER

Jeffrey most recently served as chief operating officer of Make It Nice, the acclaimed group behind Eleven Madison Park, the three-Michelin starred New York City institution and Managing Partner of NoMad – the award-winning hotels, restaurants, and bars with locations in New York City, Los Angeles, Las Vegas, and London. 

  • Abram Bissell

    SENIOR CULINARY DIRECTOR

    Chef Abram has led a storied career designing and building highly successful, iconic restaurants and culinary venues in the United States, Caribbean, and UK.

    Abram is especially adept at programming complex, multi-outlet properties with a captive ecosystem, such as mixed-use lifestyle projects.

    Abram learned of agriculture and sourcing pristine ingredients in California; of world-class excellence as executive chef of Eleven Madison Park; and of everyday luxury helming the kitchen of NoMad, New York.

    Abram then oversaw the entire renovation and culinary programming of the Museum of Modern Art in New York City, and its critical and commercial success, The Modern.

    Abram’s journey, heritage, and passions shape his cuisine: product-driven, creative, and undeniably delicious.

  • Annabelle Joyce

    REGIONAL DIRECTOR, ASIA-PACIFIC

    A hospitality leader with expertise in operational excellence, Annabelle Joyce has over 10 years of experience in developing and leading award-winning venues throughout the Asia-Pacific region.

    Previously the General Manager of world-renowned ATLAS Singapore, Annabelle led her team through 5 consecutive years of placing on World’s 50 Best Bars, Asia’s 50 Best Bars, and 3 crystal plates at Tales of the Cocktail. Annabelle’s continuous focus on identifying solutions that meet the needs of the guests, the company, and her team has been the key to her success.

    Annabelle has extensive experience working with partners throughout the Asia-Pacific region to find tailored solutions that bring results. Her familiarity with local market conditions paired with her expertise on international hospitality trends drives revenue and recognition for her venues.

  • Brandon Laterveer

    REGIONAL DIRECTOR, AMERICAS

    An accomplished food and beverage professional from Atlanta, GA, began his hospitality career after obtaining a Hospitality and Business Administration degree from Florida State University.

    He advanced rapidly at Marriott as an F+B Outlet Manager before joining the renowned three-Michelin starred Eleven Madison Park in New York City. Brandon was a member of the opening Dining Room Management team for the NoMad Hotel in New York, and then transitioned to Project Manager spearheading the development and opening of various NoMad Hotel properties throughout the country, including the award-winning NoMad Bar (NYC) and Jemaa Dayclub (Las Vegas).

    Prior to the COVID-19 Pandemic, he held positions as the General Manager of the Food & Beverage Program at NoMad Las Vegas and of the storied Michael’s Genuine in Miami.

    In 2021, Brandon moved to the British West Indies and with Lowder-Tascarella Hospitality, led the food and beverage development and operations team for the ambitious multi-venue, 350-acre luxury resort, Aurora Anguilla. After its opening, he returned to Miami and rejoined the Sydell Group team, this time as the Director of Development for all US projects.

  • Laura Kelton

    PORTFOLIO MANAGER, AMERICAS

    A native of the South, Laura Kelton (she/her) launched her bartending career at the chef-owned and operated Easy Bistro & Bar in Chattanooga, TN. After relocating to Chicago in 2014, she swiftly gained recognition through her participation in SpeedRack Chicago and the Diageo World Class Regional and National Finals. These achievements paved the way for her bartending role, and eventually, her elevation to the position of General Manager, at the beloved industry bar, Sportsman's Club.

    In 2020, fueled by her passion for travel, she embarked on a journey alongside her partner, exploring venues around the globe. This journey led her to collaborate with task force teams for Hyatt Hotels and Gaishan Consulting, helping to establish and advance projects in California, Georgia, and the Caribbean. Most recently, Laura served as the General Manager at the iconic Roberta’s Pizza, nestled in the summer hotspot of Montauk, NY.

  • Mark Welker

    SENIOR CULINARY MANAGER

    With a distinguished career as a Culinary Director, Corporate Pastry Chef, and consultant, Mark has led and revolutionized kitchen operations in high-profile establishments across cities such as New York, San Diego, and London. Mark was a driving force in the culinary team at Eleven Madison Park in New York City, and then went on to assume the role of Corporate Pastry Chef for all of parent company Make it Nice’s operations, where he was instrumental in the launch and expansion of the NoMad hotel brand and Davies and Brook in London.

    Most recently, Mark was Culinary Director for Paradisaea in La Jolla, California, a modern American restaurant that was placed on the Michelin short list in nine months of operation.

    Mark has been celebrated for their creative and innovative approach to menu development; possessing a diverse skill set in both savory and pastry disciplines, his expertise in team leadership, operational management, and culinary artistry has consistently garnered top placements in prestigious restaurant lists and secured features in renowned culinary publications.

    A dedicated advocate for high-end ingredient sourcing, Mark has established strong relationships with farmers and purveyors to ensure the utmost quality and sustainability in their culinary projects. His contributions to several celebrated cookbooks have further established his reputation as a leading innovator in the culinary world.

  • Scott LoBianco

    PROJECT MANAGER, BAR & BEVERAGE

    A seasoned hospitality professional with over 20 years of experience. Beginning with roles in culinary kitchens and event catering as a teen, he later decided to pivot his focus towards bartending. During his time Chicago he cut his teeth in esteemed establishments like GT Fish & Oyster and the Berkshire Room before moving his way up to managerial positions at cocktail hotel bars like Broken Shaker at Freehand Chicago and Cindy's Rooftop at Chicago Athletic Association. He also acted as Brand Specialist for Team Enterprise, spreading the gospel of St. Germain in the Chicago market for several years.

    Beyond his professional endeavors, Scott finds immense joy in activities like hiking, foraging, and tending to his garden. This genuine connection with nature complements his passion for globetrotting, enriching his appreciation for diverse cultures and culinary nuances. In recent years, Scotty has applied his love of travel to his work and joined taskforce projects nationally with Hyatt Hotels, and internationally with Gaishan Consulting.