Gaggenau, in collaboration with DesignDash, welcomed members of Houston’s design community to The Craft of Design, the Art of Coffee at the Gaggenau Houston Showroom—an immersive morning centered on education, craftsmanship, and connection.

Collage featuring Club 1683 members attending the session, as well as speakers Laura Umansky and Melissa Grove of DesignDash.

The program opened with an IDCEC-approved continuing education session led by Laura Umansky, co-founder of DesignDash, alongside Melissa Grove. Titled Billing Methods for Interior Design Firms: Mastering Profitability and Professionalism, the session explored practical approaches to business operations within the design industry, sparking thoughtful discussion and meaningful exchange among attendees.

Chef Bobby Cortez addressing attendees, next to a close-up of the Portola coffee-cured salmon dish.
Portola coffee in its distinct neon yellow packaging.

Following the CEU, guests gathered in the Gaggenau kitchen for a curated culinary coffee experience led by Culinary Artist Chef Bobby Cortez, joined by Gaggenau Corporate Chefs Kaitlin Steets and Diana Sanchez. Through live culinary application on Gaggenau appliances, the chefs showcased coffee-based dishes created in partnership with Portola Coffee, highlighting its depth and versatility across both brewing and cuisine.

Chicken confit red tamal paired with warm Portola coffee.

The tasting menu featured dishes such as Portola coffee–cured salmon, chicken confit red tamal paired with warm coffee, and a coffee-forward crêpe sabayon to conclude. Each course reflected Gaggenau’s commitment to precision, restraint, and thoughtful design—demonstrating how performance and craftsmanship extend beyond appliances into culture and experience.

The morning concluded with closing remarks and parting gifts, leaving guests with a shared appreciation for the intersection of design, education, and hospitality. The Craft of Design, the Art of Coffee reflects Gaggenau’s ongoing commitment to supporting the Club 1683 design community through meaningful experiences that inspire both professionally and creatively.

Collage featuring Chef Bobby Cortez’ “Velvet Extract” dish: roasted beets, apples, Portola coffee oil, and Texas pecans, as well as a photo of attendees listening to Laura Umansky and Melissa Grove.

Photography by Jacob Powers Photography