Tara Stuart

Tara Stuart graduated from Auguste Escoffier, an institution emphasizing hands on farm to table education and practical kitchen skills as well as classical training, with a degree in Culinary Arts. She began her culinary career under award winning chefs David Bull and Jason Stude at Second Bar and Kitchen in Austin, TX. From there her skills have been honed across cuisines in a number of versatile settings, from fine dining to catering, diners and food trucks. She has a great passion for seasonal cooking, local ingredients and purveyors. Not only did Tara receive Level I I sommelier certification from the International Wine Guild and Cicerone certification, but she has studied under and worked for Black Star, Jester King and St Arnold breweries, Fall Creek Winery, Argus Cidery, and Garrison Brothers distillery. In addition, she has extensive experience working both as a seasonal field employee and in recipe development for several Texas farms, including Skinny Lane, RRR, Coyote Creek and Bernhardt Farms. Tara established Savage Skillet in 2017