MEET THE TEAM
David Luna brings nearly 20 years of hospitality experience to his role as executive chef at Houston’s award winning Hotel ICON. In this capacity, he oversees the culinary direction of newly introduced LINE & LARIAT restaurant and L&L Bar, in addition to food and beverage operations for banquets, special events, private dining and room service.
Born in Texas City, TX, Luna was raised on the Texas Gulf Coast, where his family has lived for several generations. Family chores such as raising hogs, chickens and rabbits, as well as learning to hunt, fish and prepare the game, encouraged culinary curiosity at an early age. His background and hands on understanding of the regional landscape made Luna a perfect fit for LINE & LARIAT, which incorporates the bounty of the state’s coast, waterways, farms and ranches in its dishes.
Prior to joining Hotel ICON and LINE & LARIAT, Luna served as the executive chef of Flora & Muse, a European-inspired bistro with patisserie, coffee bar and lounge in Houston’s CITYCENTRE district. Before that, he was the executive chef of Canopy restaurant in the city’s Montrose area and its nationally acclaimed sister restaurant, Shade, in The Heights.
From 2001 until 2008, Luna was a research and development concept chef with Houston-based Pappas Restaurants, which includes a number of well-respected local, regional and national brands, including Pappadeaux, Pappas Seafood, Papas Bros. Steakhouse, Pappas Burger, Yia Yia Mary’s, Pappasito’s, Luby’s and Pappas Grill.
In 1997, he fully realized his vision in the culinary arts as the executive chef of Broussard’s. Hired by the Preuss family to reinvigorate the legendary New Orleans restaurant, which first opened in 1920, Luna was one of the youngest chefs in the city to oversee an institution of its caliber. Before departing in 2000, his team garnered both the DiRoNA and Ivy awards.
A 1994 graduate of the Art Institute of Houston with a degree in Culinary Arts, Luna cooked around the country and was the executive chef and partner of Brew Moon Restaurant & Microbrewery in Honolulu before returning to the Gulf Coast.
