Meet the Team
Meet the team behind the food and beverage creations at Summer House on Music Lane.
Nicholas Erven
The New Mexico-born, Wyoming-bred, Nick Erven began cooking after the breakup of a short-lived punk band he fronted out of Fresno, CA. With minimal experience outside of making pizzas and washing dishes in Italian restaurants, he enrolled in Le Cordon Bleu at The California School of Culinary Arts in Pasadena.
Fifteen months later, he began working at Em Bistro in West Hollywood. Within a year, he had worked himself to the sous chef position and maintained the role until the closure of the restaurant. He was then introduced to Seth Greenberg (l’orangerie, Cuisine Francais Chicago), Amy Pressman (Short Order, Short Cake), and Jim Hustead (The Foundry on Melrose, Maré, Greenspan’s Grilled Cheese) and was offered a job as sous chef at Biggs in Long Beach, CA. After a nearly three-year tenure, he went to work for Michael Bryant and David Haskell at Bin 8945 in West Hollywood then LOLO in Portland, Oregon.
Erven returned to Los Angeles to assist Seth Greenberg as Chef de Cuisine for the Penthouse Restaurant at the Huntley Hotel in Santa Monica, where he held the post for four years. After decamping from the hotel, he was hired as the Executive Chef of Mess Hall in Los Feliz and helped garner glowing reviews from the LA Weekly and the Los Angeles Times. Erven was then approached by Hustead to revamp the culinary operations for Tart restaurant at the Farmers Daughter Hotel.
Soon after, Erven and Hustead opened Saint Martha in June of 2014. The small restaurant, located in a grungy strip mall in the heart of Koreatown, was immediately a critical success. Chef Erven gathered local as well as national press including LA Weekly, Los Angeles Times, the cover of “30 Chefs to Watch” by Plate magazine and Restaurant Hospitality’s “15 to Watch” 2015. Saint Martha was also featured in Los Angeles Magazine, Angeleno, and LA Confidential.
Erven then partnered with Midcourse Hospitality Group (Jim Hustead, Eric Greenspan, and James Moon) to open his namesake restaurant, Erven, a plant-based, new American cuisine restaurant, which opened in Santa Monica, CA., in July 2016. Erven’s restaurant earned immediate accolades, receiving acknowledgments such as Best New Restaurant on the cover of Los Angeles Magazine, one of the best new restaurants in the country by Thrillist National, landed on LA Weekly’s Best New Restaurant list as well as Jonathan Golds “101 Best Restaurants” list.
After a stint running Antihero, Public House, and Imperial restaurants in the Detroit area, Erven joined the team of Chicago-based Lettuce Entertain You and assisted in the opening of Aba Austin with chef Top Chef Alum CJ Jacobsen (Aba, Ema).
Most Recently, he manned the kitchen at Wax Myrtle’s from Chicago-based, Land and Sea Dept. (Cherry Circle Room, Longman and Eagle). The 1300 square foot restaurant, pool and event space on the fourth floor of the Thompson Hotel Austin earned “Best New Restaurant” at the Culturemap Tastemakers Awards in 2022.
In January 2024, he became the Executive Chef of Summer House on Music Lane.
Cassandra Beltran Perez
Cassandra found her passion for food as a child when she was cooking with her dad on his days off. Her Oaxacan grandmother also meant she was always surrounded by flavorful food. Over the course of her career, she’s worked in small restaurants, hotels, and convention centers in Mexico City; Seattle, Washington; and Savannah, Georgia, and studied French cooking techniques along the way. In 2023, Cassandra moved to Austin and landed at Summer Hour on Music Lane in 2024.
Leticia Lopez Nunez
Leticia Lopez Nunez grew up in the small town of Cerro de Cacalotepec, Tejupilco, Estado de México, where her love for cooking began. Raised by a single mother of four, Leticia’s childhood was shaped by hard work and the vibrant flavors of rural life. Every morning, she woke to the aroma of coffee and homemade tortillas, a simple yet comforting start to her day.
As the oldest daughter, Leticia often helped her mother in the kitchen, learning to cook while her mom tended to the family’s animals, planted corn, and cultivated fresh vegetables. Living in such a close connection to the land, Leticia developed an appreciation for using fresh, local ingredients to create delicious meals.
After moving to Austin, Leticia worked in several restaurants, gaining invaluable experience from renowned chefs such as René Ortiz, Fermin Núñez, Jeffrey Hundelt, and Miguel Díaz. Their mentorship helped her discover her passion for cooking and refine her skills. She continues to embrace new challenges and enjoys learning new recipes, especially when collaborating with Executive Chef Nicholas Erven, whom she admires greatly for his creativity and leadership.
Leticia has been part of the Summer House team for nearly four years, where she has thrived and grown professionally. Two of her favorite dishes are the Avocado Croissan’wich and the Summer House Breakfast, which she loves for their unique and delicious flavor combinations.
Leticia’s greatest inspiration is her family. She cherishes cooking for them and spending time together, drawing joy and motivation from their love and support.
Claire Nelson
Claire began her pastry career at 23 years old in her home city of Shreveport, LA. She began as a food runner at a well-known restaurant in the area and worked her way up to the dessert team. After the restaurant closed, she decided to pack her bags and move to Austin, TX. Once Claire found herself in ATX, she became the dessert finisher at Grand Lux. After working at Lick Honest Ice Cream, Better Half, and Hold Brewery, she became a pastry cook at Summer House on Music Lane, where she was quickly promoted to pastry sous.
