#004 Piggies, Bourbon and Beer with Sara Stroud

  • April 6, 2017
Sara Stroud profile photo

Sara Stroud

Debi catches up with Sara Stroud, co-owner of Carnitas Snack Shack in San Diego. In this episode, they discuss whether you can teach hospitality, bosses good and bad, wages and tips in the restaurant business and the cutest pig in San Diego.

“A toast to the restaurant community, especially in California…My toast is that we all find a harmonious relationship, keep each other safe and keep each other profitable.” - Sara Stroud Click To Tweet “When you open a restaurant it’s like having a heart attack. You recover, but you’re never quite the same.” - David Cohn, Owner of Cohn Restaurant Group, San Diego Click To Tweet

Sara Stroud is the co-founder and Director of Brand Management of Carnitas’ Snack Shack. Growing up in Illinois, Sara began working in the restaurant industry at the age of 15. Working at a small Washington DC batch bourbon/cigar bar in 1999, she decided to move out West to San Diego where she worked for the Cohn Restaurant group, managing Kensington Grill and Cucina Urbana restaurants, as well as Wine Steals. In 2011,  Sara Stroud partnered with her now husband, Chef Hanis Cavin, to open Carnitas’ Snack Shack, their first joint venture in the North Park neighborhood of San Diego. The “Snack Shack,” as it’s affectionately called, serves up thoughtfully-sourced, pork- centric American cuisine and local craft beers in a fun, no-fuss environment. Over the years Sara and Chef Hanis (and Carnitas–their pet pig!) have earned the respect of their colleagues through hard work, creativity, and dedication to their community. Inspired to share their passion for food and life with more people, the king and queen of pork launched a Snack Shack on the Embarcadero waterfront in Spring 2016, offering a full bar program and panoramic views of the San Diego harbor.Find more about Sara’s Snack Shack’s at the link below and email here directly at sara@carnitassnackshack.com


“I love DC, it’s perfect ‘cause it’s just that little bit south of the Mason Dixon Line, the weather is not as brutal…I like the people, I LOVED the culture.” - Sara Stroud Click To Tweet

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