Tableside Talks: Chris McLaurin of Lutra Cafe and Bakery
Chris McLaurin is the talented Baker and Owner of the forthcoming Lutra Cafe and Bakery in Durham, NC.
Chris's culinary roots run deep, stemming from cooking alongside his parents and grandmothers while growing up in North Carolina. They instilled in him an appreciation for simple, quality ingredients prepared with love – a philosophy that has guided his journey.
After honing his skills in the kitchens of renowned restaurants like Komi and Little Serow in DC, Chris returned to the Triangle in 2013. He brought his wealth of experience to leading the kitchens at local favorites like Poole'side Pies, Picnic Durham, and La Place, further refining his craft.
At Lutra Bakery, Chris is bringing his passion into creating an oasis of great food, caring service, and meticulous attention to detail. From the perfectly baked cinnamon buns to the warm hospitality, every element reflects his dedication to excellence.
Welcome in, Chris!
This interview has been edited for length and clarity.
Chris McLaurin (Lutra): Hi there, my name is Chris McLaren. I am opening a new bakery in Durham, North Carolina this year called Lutra Cafe and Bakery. We focus on sticky buns and cinnamon rolls as well as other baked goods and we'll offer breakfast and lunch.
Deirdre Auld (Tableside): Chris, welcome in. We're so excited to have you join us today. What is your favorite thing about leading in hospitality?
Chris McLaurin (Lutra): I'd say my favorite thing about leading is getting new talent into this space and helping them thrive in this industry. I've been in food and beverage for a long time, and I've had great mentors myself. It's so rewarding to see people come in with little or no experience, but they have that spark, that eagerness to learn, and do a great job. It's rewarding to be able to give them the tips, tricks, and resources to thrive in the industry. Just being able to give them little things here and there that are going to make them really fantastic, and being able to shepherd them through the time they're with the restaurant. We want to work with you while you're here, and when it's time for you to move on, we want to be a champion for that change. And so, always being able to give people the tools and the resources to hopefully go on to the next thing that they're looking to do.
Deirdre: It sounds like you're being a great steward of folks when they're with you and then also setting them up for success for the rest of the industry to have positive workers.
Chris: Yeah, totally. This industry is all about connection. And I feel like it's amazing, in each community, especially in North Carolina and in the triangle with Durham, Raleigh, and Chapel Hill, everybody knows everybody. It's amazing how people are able to work together to collaborate. And when there's a new technique you want to learn or a new cuisine, it's helping to make those connections for people so that they can have those experiences.
Deirdre: If you could say just one thing to somebody starting out in hospitality leadership, what would that be?
Chris: I would say listen to the staff. The staff are the people who are having the day-to-day interactions, who are doing the bulk of the work. Sometimes when you're in management, you're a level removed from that. So, I think it's trusting the things that you hear and then taking action on them. I think building a culture of respect and trust in the workplace, especially in restaurants, which are so fast paced, it's really key. What as a manager might be the 10th most important thing on your to do list today might be the most important thing for that person that's coming to you with an issue. By being able to listen to them, hopefully making that little tweak for them or change will make their day that much better and their experience in the workplace that much better.
Deirdre: Sounds like you’re really leaning into thinking about the holistic picture by considering the staff needs. I'm curious just to build on that a little bit, was there a point in your career where that really became important to you or really became a part of your philosophy?
Chris: I think this was modeled to me at one of my first kitchen jobs by the sous chef. He was our point of contact in the kitchen with management. He would stop whatever he was doing and actually listen to you and take in what was going on. You learn that maybe the answer that you think should happen is not always what the person in charge is going to do, but at least they've taken the time to listen to you, acknowledge that, and then try to figure out a solution with you.
Deirdre: So tell us, where do you find inspiration?
Chris: I find inspiration in a lot of places. I think just being a consumer in this industry is one of the big ones. Trying to look into the service or the food at a restaurant and what is making me feel like I'm having a great experience, and then thinking of how to use that in my own day-to-day work. And then the flip side is at my own restaurant and the places I've worked. Seeing those times where guests are just having the best time. For me, when you go to have a meal, it's that time in the day where you can kind of leave the stressors of work and life at the door and have a nice time sharing stories and food with the people that you're with. I love when you see somebody get a plate, and they have their first bite, maybe their eyes close for a second, and they open their eyes, and there's this big smile that comes with it. It's like, "I chose well." And that's so gratifying.
Deirdre: There's just one condiment in your refrigerator. What is it?
Chris: It's definitely hot sauce and it's more than one to be honest. Growing up in North Carolina, it was always Texas Pete to start with, but I've definitely branched out from there. One of my favorite things is, before the first frost, to try to get as many different kinds of peppers from the farmers market and make a whole bunch of different hot sauces to tide me through the colder months. It used to be, the spicier, the better. And I'd say, as I've gotten a little older, maybe a little more mellow, but I'm like a medium-medium plus person generally. And then, every once in a while, I'll go to the top level.
Deirdre: Well, thank you so much, Chris. We appreciate you joining us and sharing your advice and all of your experiences leading on Tableside Talks.