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At just 28 years old, Sébastien Louis has already lived several professional lives: headhunter in Luxembourg, sales representative in a startup, and then founder of his own food truck. Today, he runs Piato, an Italian food concept that combines mobile cuisine, events, and corporate catering. Discover the inspiring journey of a young entrepreneur who wasn’t afraid to change his lifestyle to pursue his dream.
From Nancy to Poland, then Luxembourg: his professional journey
After high school, Sébastien pursued a degree in Business Management, followed by a Bachelor’s in Commerce and then a Master’s degree entirely in English at ICN Business School in France, giving his profile an international dimension.
His studies first took him to Nancy, then to Poland for a semester abroad, before finally settling in Luxembourg for a six-month internship in the e-commerce sector. This first professional experience introduced him to the dynamism of the Luxembourg job market and confirmed his interest in this unique territory at the heart of the Greater Region.
After the internship, it was while browsing job offers on Moovijob.com that he landed his first position in a Luxembourg startup, kick-starting his career in recruitment. For two years, he worked as a sales representative and headhunter in a recruitment agency in Luxembourg, building a strong network and sharpening his skills in communication and negotiation. He played a key role in the company’s early growth and its expansion into the French market.
“I loved my job for two years and gave it my all. But I needed something new, so I decided to leave,” he recalls today with hindsight.
First steps into entrepreneurship
In 2023, Sébastien took a new leap by launching an innovative business making contactless solutions widely accessible in the food industry. Very quickly, he realised that the technical development required skills he didn’t possess. After a few months, he decided to stop the project. Looking back, he sees it not as a failure, but as a real jump-start towards the future.
By March 2024, driven by his desire for independence and supported by his best friend, who later became his business partner, Sébastien launched Piato, a food truck serving unique Italian flavours, unusual in France and Luxembourg. Neither of them had any experience in the hospitality sector, but they had one conviction, which was that they wanted to be their own bosses and bring something new to the local culinary scene.
Sébastien and his business partner in their food truck
Within just a few months, Piato secured prestigious collaborations and quickly made a name for itself on both the French and Luxembourgish food scenes. In their very first year, they signed a partnership with the “Rockhal”, the iconic concert venue in Luxembourg. In 2024, their food truck joined the “Francofolies d’Esch”, a famous francophone music festival, before returning in 2025, this time not with a food truck, but with a larger mobile kitchen, designed especially for big events. Their dynamism also attracted “Den Atelier”, another renowned concert venue in Luxembourg, along with many other cultural and festive events in the region.
Italy at the heart of the project
The name Piato is no coincidence. Inspired by an Italian game the two associates used to play together, as well as the word “plateau,” it reflects their desire to build a strong and recognisable visual identity, while subtly evoking conviviality and sharing around the table.
Italy is not only an inspiration for the name, but lies at the very core of the project. “My business partner is Italian. We wanted to offer authentic and unusual specialities, something other than the classic pizzas and burgers,” explains Sébastien.
This approach helped them stand out in Luxembourg’s already well-established Italian restaurant scene, which counts around 120 establishments. By choosing original and lesser-known recipes, such as Arrosticini, they managed to win over curious food lovers, while staying true to Italian culinary traditions.
Arrosticini, small traditional skewers from Abruzzo in Italy, made with lamb meat grilled over a wood fire.
A shift in concept
While the food truck concept quickly attracted foodies, its limitations soon became clear: rainy weather, logistical challenges, and customers sometimes reluctant to try lesser-known Italian specialities. “People often imagine a food truck as the perfect solution, but reality is more complicated,” admits Sébastien.
At the beginning of 2025, the team made a strategic shift, by selling their truck and investing in a spacious, modular mobile kitchen. This move brought more comfort, more flexibility, and the ability to adapt installations to each event. It also opened doors to the event and B2B markets, both booming sectors in Luxembourg.
In May 2025, another milestone was reached when they took over the staff restaurant of the Cattenom nuclear power plant. At the same time, Piato expanded into catering services and continued building strong partnerships with Luxembourgish companies.
A taste for challenge and independence
Changing one’s life is never easy. For Sébastien, leaving behind a comfortable Luxembourgish salary for the uncertainties of entrepreneurship required sacrifice and adaptation: irregular hours, weekends entirely dedicated to events, and less stable income. But none of these challenges ever made him doubt his choice.
“Being an entrepreneur means solving problems every single day. You have to enjoy finding solutions,” he shares, a philosophy that perfectly sums up his journey.
Drawing from his experience, Sébastien also shares valuable advice for those dreaming of taking the leap. He insists that one should never wait for the perfect moment, as inaction is the biggest obstacle. In his view, staying true to your identity is essential, don’t give in to outside pressures, surround yourself with the right people, and remain open without losing your intuition. Above all, perseverance is key, because success doesn’t happen overnight, but is built with consistency and determination.
With Piato, Sébastien proves that it’s possible to reinvent one’s career path and carve out a place in the food industry, even without prior experience. His journey highlights the importance of networking, resilience, and boldness, qualities that particularly resonate in the Luxembourgish job market.
“Between having an idea and making it real, there’s a world of difference. You just have to take the leap.”
- Sébastien Louis
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