Today we’d like to introduce you to Laila Bazahm
Hi Laila, so excited to have you with us today. What can you tell us about your story?
My culinary journey has been deeply influenced by my heritage, travels, and an insatiable curiosity about food as a universal language. I was born in the Philippines to a multicultural family and grew up immersed in a mix of flavors and traditions. Food was always at the center of family gatherings, and it became my way of connecting with people.
I didn’t start in the kitchen professionally right away. In fact, I pursued a corporate career early on, but I realized my passion for food couldn’t be ignored. I decided to take a leap of faith, leaving my corporate job to dive into the culinary world headfirst.
My travels played a massive role in shaping my cooking style. From the bustling hawker stalls of Southeast Asia to the refined culinary traditions of Spain, I was inspired by how food brings people together, tells stories, and reflects culture. This led me to Barcelona, where I opened Hawker 45, a restaurant that became a love letter to my experiences in Asia and Latin America.
The success of Hawker 45 gave me the confidence to continue exploring and creating. I later moved to Austin, Texas, where I launched El Raval, named after the vibrant and diverse neighborhood in Barcelona. At El Raval, I combine my love for Spanish cuisine with influences from North Africa, the Middle East, and Asia. It’s a reflection of my story—diverse, bold, and deeply personal.
As a female and LGBTQ+ chef, I am passionate about inclusivity in the kitchen and on the plate. I believe food is a powerful tool to celebrate differences and create connections. My journey has been about embracing the unexpected, pushing boundaries, and honoring the cultures and people who have shaped my path.
It hasn’t always been easy, but every challenge has made me stronger and more determined. Today, I’m focused on growing El Raval, creating unique dining experiences, and continuing to tell my story through food.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It’s safe to say the road hasn’t always been smooth, but every challenge has been a valuable learning experience. When I decided to pursue my passion for cooking, I enrolled at the Basque Culinary Center in San Sebastián, Spain. Going back to school was both exciting and intimidating, especially since I was older than most of my peers, having previously worked in banking. Adjusting to a completely different career path and immersing myself in an intensive culinary education came with its own set of challenges.
Opening my first restaurant, Hawker 45 in Barcelona, was both exhilarating and daunting. As an outsider in a tight-knit culinary scene, I had to work hard to prove myself and earn the trust of diners and peers. Building a restaurant from the ground up, in a city far from home, taught me resilience and resourcefulness.
When I moved to Austin to open El Raval, I faced a whole new set of challenges. Adjusting to a new culinary landscape while introducing a concept inspired by a neighborhood in Barcelona required educating diners and creating a connection between cultures. On top of that, being a female and LGBTQ+ chef in a historically male-dominated industry has had its own hurdles. I’ve had to fight for my voice to be heard and for my perspective to be valued.
Of course, the pandemic was another major challenge. It forced me to adapt quickly—pivoting menus, rethinking operations, and finding ways to stay connected with the community despite the difficulties.
But through all of this, I’ve learned to embrace obstacles as opportunities for growth. These struggles have shaped who I am as a chef and as a leader. They’ve pushed me to stay creative, stay resilient, and keep building spaces that celebrate inclusivity, diversity, and bold flavors.
The road hasn’t been smooth, but it’s been incredibly rewarding, and I wouldn’t trade the journey for anything.
As you know, we’re big fans of Guerrilla Dining Concepts LLC. For our readers who might not be as familiar what can you tell them about the brand?
At its core, El Raval is a celebration of diversity—both in the flavors we serve and the community we cultivate. Named after the vibrant, multicultural neighborhood in Barcelona, El Raval is where Spanish cuisine meets global influences, paying homage to the culinary traditions of North Africa, the Middle East, and Asia.
What sets us apart is our commitment to authenticity and creativity. Our menu is rooted in Spanish cuisine, but we infuse it with bold spices, fragrant herbs, and a sense of curiosity that reflects my journey as a chef. We specialize in tapas and shareable plates, elevated by an award-winning wine selection and innovative, world-class cocktails.
What I’m most proud of, brand-wise, is the way we’ve built a space that feels inclusive and welcoming to everyone. As a female-led and LGBTQ+-owned restaurant, we’re passionate about creating an environment that celebrates diversity—not just in our dishes, but also in our team and the stories we tell through food.
I want readers to know that El Raval is more than just a place to eat—it’s an experience. Whether it’s our Flamenco Nights, chef’s tasting menus, or our unique approach to tapas, we’re dedicated to making every visit memorable. We also take pride in supporting our local community through collaborations, events, and charitable partnerships.
At El Raval, every dish tells a story, every event brings people together, and every detail is a reflection of our mission to celebrate culture, connection, and creativity. I hope our readers will join us and experience the spirit of El Raval firsthand.
Where do you see things going in the next 5-10 years?
The culinary industry is evolving rapidly, and I think the next 5-10 years will bring exciting changes. One of the biggest shifts I see is an increased focus on sustainability and transparency. Diners are becoming more conscious of where their food comes from, how it’s prepared, and its impact on the planet. I think we’ll see more restaurants adopting zero-waste practices, sourcing locally, and spotlighting seasonal ingredients.Technology will also play an even bigger role, from AI-powered reservation systems to smart kitchens that help reduce waste and improve efficiency. At the same time, I think there will be a push for more personalized dining experiences, where guests feel a deeper connection to the story behind the food and the people preparing it.
On the cultural side, I see a stronger emphasis on hyper-regional cuisines, where chefs dive deep into specific regions of a country to tell their stories through food. This creates a rich, authentic experience for diners while preserving and elevating culinary traditions.
Finally, I think the industry will continue to champion inclusivity and diversity. More restaurants will strive to represent a variety of voices—whether it’s through their teams, menus, or guest experiences. For me, this is especially exciting, as it reflects the power of food to bring people together and celebrate our differences.
Overall, I see the industry moving toward a balance of innovation, sustainability, and human connection, which makes me incredibly hopeful and excited for the future.
Contact Info:
- Website: https://www.elravalatx.com/
- Instagram: https://www.instagram.com/elravaltx/
- Facebook: https://www.facebook.com/elravaltx/
Image Credits
Richard Casteel @dandeliongatherings
