Cellar and Ceramics
Sola
Kosuke Nabeta
Chef, Ceramist
Originally from the island of Kyushu, Kosuke began his career as a chef in Kagoshima. In 2004, he joined the brigade of chef Hosoya who introduced him to ceramics. Then he perfected his skills in French and Italian cuisine to join London at Dinings London. He discovered France during the launch of ERH as a sous-chef. Since 2018, he has been in charge of the kitchens of the Sola restaurant for which he obtained a Michelin star. At the heart of this new project, Kosuke will be in charge of the cooking and ceramic activities.
Isaure Pellabeuf
Director
With a degree in Literature and Art History, Isaure reoriented herself towards what really drives her: Catering. To do this, she obtained a BTS in Hospitality and Catering Management and then a Complementary Mention in sommellerie. As a work-study student, she worked for more than 3 years at the Plaza Athénée before joining the Sola restaurant. After 18 months with the team, she became the director of the establishment in 2022. For this new project, still director, she is this time in charge of the Cellar and its multifaceted workshops.
Emmanuel Martin
Founder
Emmanuel has always been immersed in the world of gastronomy, alongside a career in finance. Initially responsible for the organization and investments of the Sola restaurant, he took over its management while participating in the creation of the Maison du Saké, then ERH. Passionate about wines and sakes, he has long thought about opening a cellar that would offer both exceptional bottles and affordable wines. This opportunity finally presents itself with the opening of Sola, cellar and ceramics.
Youlin Ly
Founder
After multiple experiences in the world of catering in France and Japan (Guilo Guilo, Kunitoraya, ...), Youlin opened his own sake bar in Paris in 2007: "Izakaya Youlin". In 2010, he created the Sola restaurant which quickly became a success by obtaining a Michelin star in 2012. Holder of the title of "saké samurai", he is the founder of the sake house, he manages the ERH restaurant created in 2018. Spearhead of sake in France, Youlin has been in charge of the sake selection for the whisky house for more than 10 years.
Louis Rafii
Cellar Manager
After extensive studies in philosophy, Louis retrained in wine by working for several houses specializing in events, cellars and catering. He perfected his skills by continuing his studies in sommellerie which led to experiences in prestigious establishments such as La tour d'argent or the Baltimore hotel, then became head sommelier of Sola in 2020 before moving to Switzerland (Sabi) and Denmark (Arnfeldt). Louis is in charge of the wine selection for Sola, cellar and ceramics and will lead the training courses.
Lora Terrade
Cellar Manager
After studying hotel management in Switzerland, Lora continued her career in international catering, including two years spent in Japan for the establishment l'Esquisse. There she discovered her passion for sake, which she promoted as a sommelier in various establishments and through the creation of her monthly pop-up "Saké Night Fever" which collaborates with restaurants with diverse cuisines. Lora is in charge of selecting sakes for Sola, cave et céramiques and will lead training sessions.
Enola Chenal
Ceramist assistant
After graduating with a CAP in ceramic decoration, a BMA to specialize in shaping techniques and the EMA CNIFOP, it was in October 2023 that she met Kosuke Nabeta in order to talk about their shared passion. Following these discussions, the chef offered Enola to join the team as a long-term turner. Today, she is the chef's complementary hands for his ceramic creations at Sola cave et céramiques.