We’re looking forward to introducing you to Sutton Van Gunten. Check out our conversation below.
Sutton, really appreciate you sharing your stories and insights with us. The world would have so much more understanding and empathy if we all were a bit more open about our stories and how they have helped shaped our journey and worldview. Let’s jump in with a fun one: What is something outside of work that is bringing you joy lately?
As well as cooking as my form of art I have other art I also love to do. A few years ago I picked up sewing and have gotten into bag creation. I make and sell, but mostly give away some fantastic art in the form of fabric.
Can you briefly introduce yourself and share what makes you or your brand unique?
My name is Chef Sutton Xavier Van Gunten. My wife, Pastry Chef Shelby Van Gunten, own Sutton & Shelby’s Market Street Cafe in lockhart Texas. I started out as a dishwasher thirty years ago in Toledo Ohio, but eventually made my way to central Texas where I worked at a handful of places including a five year stint at Whole Foods Market from 2005-2010. Opened a food trailer in February 2011 in Austin and moved to lockhart to open the brick and mortar version in 2015. I met the wonderful Shelby in 2018 and proposed that Christmas. In 2019 we were married in August, and we have been a wonderful team ever since. Shelby is a fantastic artist and self taught baker who dazzles our guests with her delightful desserts and bread from a starter she has had in her family for close to forty years. We call the starter Chuck, and we feed eight gallons of starter a week so she can make her signature potato sourdough loaves and buns.
Great, so let’s dive into your journey a bit more. Who taught you the most about work?
My father was possibly the strongest influencer of my life. He was a man who both believed in the value and necessity of hard work while also heavily embracing the same in slack. He was a man who woke us up early and drove us into the high mountains of New Mexico with chains and ropes and chainsaws to cut down timber and prepare it to be loaded into the truck or in the trailer. We would unload the wood and stack it in piles to cure, split the cured wood, load the truck, drive two hours to Santa Fe, and unload and carefully stack the wood outside of rich peoples’ homes for the cash to then go buy groceries, and head back to our humble mountain home. But then he would also spend weeks doing nothing. Wore moccasins daily and could be found at the local diner doing a crossword at any odd time of the day. It was that mix of leisure and hard back breaking labor that formed my work ethic and ambition. The ambition to have a well oiled machine, sometimes running in the background, to enable a life of reflection and time to do art of all kinds. The food business only took me 20 years to achieve that goal. 🤣🤣🤣🤣. Could have retired from the military by now. I digress. At least I know how to make amazing culinary art as well. 😊
Was there ever a time you almost gave up?
After I moved to Lockhart it took a long time, five months, to get open. I had hoped for a better jump off the starting line, but that wasn’t the case. After five months of living in the space while I remodeled it and three weeks of training the new team the plumbing behind the building collapsed on day two. Technically it was crushed by either a city excavation team or a private one each of who had equipment back there. Neither would admit fault. The plumbing backed up into the building and we closed at end of business day two for repairs. It was three weeks till Christmas and I had spent all the money I had to get open leaving nothing for the first payroll. Not a good move. You are supposed to budget for at least six months of operating expenses and not be broke in day one. It was a grease roots movement from the beginning with the food truck so I was being brave. A little too brave. Now I had a team of people who had all been trained and it was weeks before Christmas with no pay. Terrible start. My sister did a go fund me, and it bailed me out. I was ever so thankful and payed my team and we were back open in nine days after the city flooded the entire under side of the building with a broken main trying to to dig up the sewer line. We had to wait for the mud to cure before a plumber would go under there. A nightmare. Bad start. Definitely a few pant crapping moments during this nightmare.
Next, maybe we can discuss some of your foundational philosophies and views? Is the public version of you the real you?
Fortunately yes. I’ve never been good at trying to be someone I’m not. Quite to my detriment on a handful of occasions, but mostly it’s disarming to folks. I’m a little larger than life with a loud and friendly voice and personality. I’m quick to quip and I shoot from the hip. I’ll ask the uncomfortable question no one wants to ask in the most earnest and friendly way so that people share with me. It’s because I’m sincere. I don’t say things just to get a reaction out of people, although I often do. I honestly want to know the answers, and it’s not to judge you. In fact I assure you I likely have stuff you can judge me more harshly over than I could to you. Plus I don’t want to judge, just learn.
Thank you so much for all of your openness so far. Maybe we can close with a future oriented question. What is the story you hope people tell about you when you’re gone?
A student of life who shared kindness and knowledge with any who would listen. A good cook and great friend.
Contact Info:
- Website: https://marketstreetlockhart.com/
- Instagram: Marketstcafeltx
- Facebook: https://www.facebook.com/share/1D11NYpfDX/?mibextid=wwXIfr
- Other: https://www.toasttab.com/market-street-cafe-lockhart
