Interview: Sarah Hutto on sustainability, positive change and papaya

Sarah Hutto’s team describe her as a force to be reckoned with, and we can’t help but agree. 

The general manager and head chef of Elixiba in Byron Bay and Sunshine Coast is a sustainability warrior, dedicated vegan and leads a passionate team of people focused on conscious commerce – a term she uses to describe “doing business for good”.

Growing up plant-based in the BBQ-loving state of Texas, you could say challenging the norm is in Hutto’s blood and we stepped inside her kitchen, to discover how that flows through to her work.

I always wanted to be a chef, but it didn't seem like an industry I wanted to be part of…

I didn’t mind the long hours, but I've worked in hospitality since I was 16 and knew that there were a lot of very talented chefs stuck in positions that allowed them no creativity. I originally went to uni, on a full-ride scholarship to study electrical engineering, but didn't finish that. Leaving uni set me on a career path in cheffing instead. It's been a pretty strange journey to get to where I am now, that's for sure!

When I lived in Mexico, I tried papaya with lime and salt... 

I'd always hated papaya up until that point, but the lime and salt transformed it. That was a pivotal moment in my understanding of food – coaxing out flavours doesn’t require complicated cooking methods or copious ingredients. I still get excited when I eat papaya and remember that epiphany.

I grew up eating plant-based, and have stuck with the diet for the majority of my life...

I'm from Texas so that was pretty unconventional! In the 80s and 90s, plant-based convenience food wasn't nearly as accessible as it is now. If I wanted cake as an 18-year-old vegan, I had to bake it myself. So none of this stuff is daunting to me – I would find it harder to make a non-vegan meal than a vegan meal.

People sometimes assume I'll be judgmental about their eating habits, and that could not be farther from the truth…

Elixiba reflects that. We're not a salad bar. Our staff aren't going to lecture you on becoming vegan. You can have a burger with (fried!) chips and a beer, or you can have raw enchiladas with turmeric tonic. I believe in balance, accessibility, and getting more veggies on everyone's plates!

"Conscious Commerce" is a term we use at Elixiba to describe doing business for good…

We take this incredibly seriously and actively try to balance our decisions to do the maximum amount of good: from where we source our ingredients to how we treat our staff. It's a lot easier said than done, but we've created something very special and it's had a ripple effect on other businesses. We've had suppliers tell us that the fact that Elixiba is doing something is actually a selling point for them when talking to other businesses.

I do see a general shift towards more sustainable practices and food offerings, but I'd love to see the issue of waste addressed...

Waste, particularly food waste, in hospitality is out of control. I don't believe there's a simple solution to this, but it's an issue that needs to be addressed. In the meantime, we are constantly working on reducing our impact in this area and supporting initiatives that seem viable as part of the long-term solution.

Empowering my staff is very important to me… 

The way that staff are too often treated in hospitality is atrocious. By customers, by other staff, and by management. I feel like every day I'm learning new lessons on how to be a better boss and support my team better. From what I've seen, things are getting better, but we still have a long way to go as an industry in cultivating healthy workplaces.

Covid was one of the best opportunities to really plug into our community…

The stand-out initiative we took was starting $5 takeaway curries, with free curries for healthcare workers or anyone struggling financially. We're still doing the curries a year later. I often think it's less about the price point and more about people feeling seen and supported. For many people during peak Covid times, going out to eat was one of the only times they really socialised or interacted with other people. The past year has been incredibly isolating for so many people, and being able to help people feel loved and valued has been such a blessing for my entire team.

My parents inspire me the most... 

They've always been pretty counter-cultural in the most beautiful way. They exemplify compassion and kindness. If I'm ever snappy with someone or take a shortcut, I will think about how disappointed my mum would be in me. She raised me better!

Not being able to see them in over two years has been really hard for me...

Mum's been my biggest supporter and has done so much for me over the course of my life. Whenever I go back home, Mum and I make a big list of what we want to cook together and I’d love to dine with them again soon. 

South East Queensland and Northern Rivers have a very FUN hospitality scene... 

I love the innovation and community spirit. The Sunshine Coast and Byron Bay dining scenes are incredible – we have some of the most talented people, and creative concepts behind venues!

This interview was proudly brought to you by First Table. Hungry to try Elixiba? Discover their Byron Bay and Sunshine Coast venues for half the price when dining on First Table.

First Table Magazine tells the inspiring tales of hospitality legends near and far. From passionate local chefs to humble owner-operators and global hospitality-empire masterminds; get to know the people behind the food, the people who are shaping the world one memorable dining experience at a time.