Today we’d like to introduce you to Sarah Heard
Sarah, we appreciate you taking the time to share your story with us today. Where does your story begin?
I started working in restaurants in 2005. I began as a hostess and worked my way up through positions. I eventually found my home in the kitchen. I got my first “real” kitchen position in 2007 at a catering company in Austin. I was eventually promoted to line cook at the fine dining restaurant that shared the kitchen. In 2009 I was promoted to Executive Sous Chef amidst some company changes. I stayed at the Mansion at Judges Hill until another company change left me uncomfortable and I took an executive chef opportunity. In 2013, I accepted a position at Parkside Restaurant in Austin as the Banquet Chef. There, I met my future business & life partner, Nathan Lemley. In 2017 we purchased Foreign & Domestic from Ned Elliot & began the process of re-kindling the fire. We’ve since been recognized as #3 in the city by the statesman critic, Matt Odam as well as awarded Chefs of the Year & Neighborhood Restaurant of the Year by Culturemap. In 2020 we signed the lease on our second restaurant, Commerce Cafe, in my hometown of Lockhart. We opened on May 29, 2020 in the midst of a pandemic, but have done well so far.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
My biggest struggles along the way have been the balance between experience & pay. While I would have gladly worked for free for experience as many of my colleagues have done, I’ve never had the privilege of being able to survive for any length of time without a steady paycheck. I became a mother in January of 2012. My daughter, Ailis, (pronounced Alice) was diagnosed with a rare form of cancer in November of 2012. The two years following her diagnosis were a blur of surgeries, hospital appointments, and work. During this time, I met Nathan and did much of my learning that has gotten me to where I am today. I blame my personal struggles for my intense focus on work during this time. This focus was my only way to stay sane and grounded.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
As a chef I believe it is my duty to reduce food waste. I grew up raising animals for food & gardening and these practices have given me a strong connection to my food. I hate to see any part of the animal or plant go to waste. Because of this connection, you’ll see many dishes that utilize products that would often be discarded. Pulp from juicing vegetables becomes seasonings by way of the dehydrator. We offer an offal based tasting menu to utilize lesser eaten cuts of meat. We compost and feed animals to reduce the waste that goes to the landfill. We have the greatest opportunity to make the biggest difference. Cooking with these items gives us the opportunity to stretch our minds and challenge our skill sets.
Is there anyone you’d like to thank or give credit to?
Lisa Weidemann was my first female boss. She was the owner of the boutique hotel & restaurant I worked for and my biggest cheerleader. She was happy to teach me anything I wanted to learn about the business and was the person who launched me into management despite my young age. (19) She also taught me how to handle adversity with grace, and how to cherish and motivate my staff.
Contact Info:
- Email: info@fndaustin.com
- Website: www.fndaustin.com
- Instagram: @fndaustin
- Facebook: https://www.facebook.com/FNDaustin
- Twitter: @fndaustin
Image Credits
Kirsten Gilliam Nyugent Vo
