In honor of Women’s History Month, we’ve interviewed a female voice in Charlotte’s food and beverage industry each week in March. Today, we’re speaking with Ashley Anna Tuttle, Cafe Operations Director for non-profit restaurant Community Matters Cafe. Tuttle shares how she aims to empower and encourage future generations to push past preconceived limitations and how she leads both women and men to create boundaries and inclusivity. 

Unpretentious Palate: When did you come to realize that there were so few females in leadership roles in the restaurant industry?
Ashley Anna Tuttle: I haven’t. For the most part, every job I have had in our industry has been dominated by female leaders. I have had the wonderful opportunity to work alongside and for some pretty awesome women. Currently, at Community Matters Cafe, I also have the privilege to share the Director role with one of those women. 

UP: How did your experience in the U.S. Army influence your career in the restaurant industry?
AAT: My time in the Army helped me understand different approaches to leadership. I learned to be direct and assertive. I learned how to show confidence, even when I was nervous. These things, paired with some guidance and influence in the culinary industry, helped shape how I lead my team now.

UP: Why do you think it’s beneficial in the restaurant industry to have and make sure that women are in leadership positions?
AAT: I think it is important for women to hold leadership roles in every industry. Not just women, people from all backgrounds, cultures, experiences, races, and religious views. Diversity in leadership teams brings new perspectives and innovation. It also supports inclusion. 

UP: What responsibility do you take as a female leader in the restaurant industry?
AAT: In general, as a female leader I hope to be an example of a new wave of industry professionals. I hope to impact both men and women and create change in the toxicity often prevalent in our industry. 

UP: How are you working to make things better for future generations of women professionals and leaders?
AAT: As a female leader, I aim to encourage and empower those that I train and mentor. For us to have confidence in our abilities and push pass preconceived mental and physical limitations. It is important that all leaders in our industry make a conscious effort to put women in positions to allow growth. We can make more than salads and a pretty charcuterie platter. 

UP: How can diners help encourage change and make sure there’s more equality in the restaurant industry?
AAT: I am not sure how diners can help, but as women we can set a standard of expectation. Just because we work in the service industry doesn’t mean you get to be inappropriate. We must stand up for ourselves and create boundaries.

UP: Who is one female in the restaurant industry in Charlotte that you think people should know about?
AAT: Tchnavia Carter is a badass. Now at Leah and Louise, Tché and I worked together years ago at Haymaker Restaurant. Not only is she incredibly talented but she is a great example of a positive leader. I remember working the early morning shift and walking in to find inspirational quotes written on blue painters tape around the kitchen. Each one different, each one providing a small piece of motivation to the line cook, sous chef, dishwasher, and prep cook busting their butts the night before. I look forward to watching her continue to rise in her career and develop into an impact leader.

Unpretentious People Say...

Other Articles You Might Enjoy