Today we’d like to introduce you to Sarah Heard.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
My passion for food and hospitality began around the family table, inspired by my grandfather’s love of the restaurant experience, my mother’s from-scratch cooking, and my great-grandmother’s Amish traditions of making everything by hand. I’ve always loved working with my hands and creating, whether watching my dad craft beautiful wood pieces, helping make pies and stocks during the holidays, or learning to make cheese, yogurt, and ice cream from our goat’s milk for my little brother. After high school, I developed a deep interest in gardening and raising chickens, and my connection to growing and raising food continues to ground the way I cook today.
I began cooking professionally in Austin in 2007 and have held several management positions including The Mansion at Judges Hill, Parkside Projects, and La Condesa. In 2017, my business partner, Nathan Lemley, and I purchased Foreign & Domestic in Austin, followed by the opening of Commerce Café in Lockhart in 2020. Throughout my career, I’ve been passionate about building relationships with local farmers, supporting community organizations, and fostering a kitchen culture that values mentorship, collaboration, and the next generation of cooks. I believe that being a chef means contributing to something larger than the plate, from supporting the people who grow and produce our food to creating a welcoming space for our guests and team.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I would consider the road to restaurant survival more of an off-roading experience in a sports car. We work hard to make sure that everything looks super glamorous, but the reality is that its a very difficult, very dirty job 95% of the time. We fix plumbing to save money, cover shifts when one of the 45 employees calls out. We are constantly navigating political, social, environmental, and economic changes that affect staffing, costs, and guest spending. We answer phones, respond to reviews, and return emails 24/7. It is nearly impossible as a small business to let your guard down and fully relax for any regenerative amount of time.
The biggest obstacle was the covid shut down, the snowpocalypse and the subsequent draining of the service industry staffing pool shortly after.
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?
I’m a chef and restaurateur who co-owns and operates two restaurants: Foreign & Domestic in Austin and Commerce Café in Lockhart, Texas. Since beginning my culinary career in Austin in 2007, I’ve taken a hands-on approach to all aspects of restaurant ownership and operations, including human resources, public relations, front-of-house and back-of-house management, purchasing and inventory, building maintenance, and website development and maintenance. I oversee beverage and wine buying and management, as well as the creation and execution of both savory and pastry menus. My work combines culinary creativity with operational leadership, from managing facilities and sourcing products to developing menus and cultivating strong teams. At the heart of everything I do is a commitment to thoughtful sourcing, bold flavors, community involvement, and genuine hospitality that creates meaningful experiences for both guests and staff.
What sets me apart is my ability to combine culinary creativity with the practical, hands-on leadership required to successfully operate two restaurants. I understand every aspect of the business. My background growing and raising food, along with my respect for local producers and the community, shapes how I approach cooking and hospitality. I bring a resourceful, creative, and detail-oriented mindset to my work, balancing the big-picture vision with the day-to-day details that make a restaurant successful. Above all, I believe great hospitality starts with integrity, strong relationships, and respect for every person and process involved in creating the guest experience.
Is there anyone you’d like to thank or give credit to?
I’ve struggled to name one main mentorship in my career and recently came to the conclusion that I draw mentorship from the Austin hospitality community as a whole. I have several chef/owner friends and colleagues that are a wealth of inspiration, support, and information. We are all trying to make it in the same game. I draw inspiration from their posts, from chats, and from eating at their places. When I’m stuck on an issue, I know that I send a text and talk through it with at least one or two of them. I see the structural changes that they are instituting and feel completely comfortable asking for guidance and shared statistics.
Contact Info:
- Website: https://www.fndaustin.com
- Instagram: @fndaustin, @chef.heard, @commerce_cafe, @commerce_hall_lockhart
