Today we’d like to introduce you to Jules Stoddart.
Hi Jules, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today.
While working at the entertainment company, I started my official journey into the food world. I started at The Art Institute in Fort Lauderdale, and after a year in the program there, I wanted to work in a larger market, so I moved to Chicago and completed my education at AI in Chicago. While in school, my first kitchen job was as part of the opening team at Firecake Donuts in 2013.
While in school, I had some great culinary instructors, and one of them suggested I apply for a position with Amanda Rockman, who is an accomplished pastry chef and, at the time, was the opening chef at Nico Osteria in Chicago. Although she hesitated to hire a career changer, I was selected to join the opening team. I worked with Rockman at Nico through all the stations – early mornings, mid-day production, PM services, and an overnight baker. I worked my way up to kitchen supervisor, and then after a year and a half, Rockaman asked me to move to Austin to be her opening sous chef at the South Congress Hotel. I worked with Rockman until another year and a half. This is where I learned the importance of a strong pastry team and a stellar dessert program. I was approached by the chef/owner of Parkside Projects to come on board as the executive pastry chef at an established Austin restaurant, Parkside. I started with them in early 2017 and quickly went from overseeing one restaurant to overseeing multiple outlets under the umbrella of the hospitality group Parkside Projects. We had Parkside, Olive & June, Bullfight, 7c0/8co, and Jugo, a juice bar. I learned so much there, and this is where I started to make a name for myself in the pastry world. In 2018, I organized a women-in-chiller dinner that brought together a group of female industry professionals from across the country to create food and drinks and raise awareness of what women in the Austin hospitality industry were doing.
In 2019, I had the opportunity to work for the best restaurant in Austin. I had known Chef Michael Fojtasek, chef/owner of Olamaie, through the event circuit and was a massive fan of the work he and his team were doing at Olamaie. Over steaks and fries, while attending an event in New York, a conversation was sparked about joining the Olamaie team. A couple of months later, I was Olamaie’s executive pastry chef. During my first year, I developed all the desserts, produced all of them, and made those famous Olamaie biscuits daily. I pushed myself harder than I ever thought I would. I often describe Olamaie as a place that pushes you incredibly hard while you’re wrapped up in a warm hug. I made food here that I am extraordinarily proud of.
In 2020, the year of the biscuit, as I like to say, the Pandemic rocked our world. We went from thriving in our fine dining restaurant to being shut down like everyone else. I started my own pop-up business out of my apartment doing bake sales to contribute to our staff fund. I did this for 3 months before we decided to open a biscuit pop-up shop, creating dishes that had to hold their own in to-go containers. Creating packaged goods and making sure they still look appetizing is a specialty. We did it, though. During that time, I hosted a pastry pop-up with other local pastry chefs, creating seasonal and fun desserts every holiday to boost sales.
In 2021, as we were coming out of the Pandemic and with growth set on the horizon, I became Culinary Director for MaieB Hospitality. We opened 4 restaurants in 10 months. (Little Ola’s Biscuits Brick & motor, Olamaie, Gimmie Burger food truck, and Maie Day). During these openings, my responsibilities included creating and training the pastry menus, creating and implementing operating systems, working with managers from each property to ensure the success of kitchen operations and teams, and jumping in on production when staffing continued to challenge the industry.
In January 2023, I became a managing partner for Little Olas Biscuits in Austin, Texas. At first, I wasn’t sure what this would mean, but over this past year, I have created a unique position regarding the skills I can bring to the table. I oversee all operations in the shop, outside catering, and events that Little Ola’s is a part of. I also lead the training of our team and work in partnership with our store manager. I am still cooking and creating new menu items, and I am looking at the horizon of growth and expansion of Litte Ola’s Biscuits.
Would it have been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
I think having a career in any field can present challenges when looking for success. In the past, I have listened to some of the limitations in my growth. I have learned to look past those limitations and find my path to personal and professional success.
Thanks for sharing that. So, tell us more about your work next.
I am the Manager Partner at Little Ola’s Biscuits in Austin, Texas. I have worked in all aspects of hospitality, including event sales and planning; for the last decade, I have worked in the pastry community as a cook and then as a pastry chef for the past 8 years. I am most proud of my growth in the hospitality industry and my commitment to the team that I work with. This industry can have challenges and great successes, so finding happiness in your work drives me to continue doing this work. Through hard work, I can walk away proud of my work. I am passionate about leading a team to success who care and respect each other and the guests we serve.
What matters most to you?
I care deeply about providing equitable, healthy, and happy places of employment for our team while finding financial success. These two items shouldn’t be mutually exclusive. If you can provide these things to your team within a restaurant, we can make fundamental changes in the hospitality industry.
Contact Info:
- Website: www.hardwarepastries.com
- Instagram: hardwarepastries
Image Credits
Headshot by Mackenzie Smith Kelley. Food photos are Jules Stoddart
