Desert Island Dish with Austin's Susana Querejazu
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Photo illustration: Axios Visuals; Photo: Courtesy of Moyo Oyelola
As part of our running feature about Austin chefs' favorite meals, we recently caught up with Susana Querejazu, executive pastry chef at the Michelin-recommended Lutie's, located at the Commodore Perry Estate by 41st and Red River streets.
The background: A native Austinite who attended Lamar Middle School and McCallum High School — her dad is from Bolivia, her mom from San Antonio — Querejazu has worked at some of the best restaurants in Austin and across the country.
- She met her husband, Bradley Nicholson — now the executive chef at Lutie's — in the kitchen at Enoteca Vespaio. She has worked at Uchi, Odd Duck and Barley Swine, as well as Quince Restaurant and the three-Michelin-starred Saison in San Francisco.
- The couple returned to Austin in 2020, just before the pandemic hit, to take the reins at the planned Lutie's. "It was a pile of rocks, but it had so much potential, so centered in the city, so close to UT."
What we like: Querejazu's creations, characterized by technique and seasonal inspiration, include a watermelon soft serve, kouign amann ice cream and an Earl Grey almond cake.
- "Texas has amazing strawberries, blueberries, honey, yogurt, milk, sweet potatoes, citrus and pecans. I like to hold a spot for that in my menus," she says.
This interview is edited for clarity.
You're on a desert island. What's the one dish you'd like with you?
"Two answers: The shiitake mushroom dumplings at Barley Swine. It's essentially a filled pasta dish — and at one point they were serving it with a soft scramble and candied nuts. ... The shiitake taste really sticks with you — it's a strong flavor with a creamy filling — really beautiful and a great consistency."
- "And the Italian sub at Home Slice. It's a fully loaded sandwich, and I love shrettuce so much. Flavors and consistency is the king, and I like the contrast of hot, cold and saucy."
You're allowed to bring a dessert.
"Just a freshly baked warm chocolate chip cookie. It's basic and easy to eat."
Do you like to eat one with milk?
"Usually no, but my son does. Maybe on a deserted island, I'm not worried about calories."
Well, you can bring a libation on the island. What'll it be?
"The Don Dario at Suerte. It's like their play on a margarita, with reposado and tamarindo. It stands out to me as a creative, playful take on a margarita. Margaritas are easy to mess up and this is a delicious cocktail."