From Planes to Cafe: The Story Behind Southwest Savories
Newly opened downtown is Southwest Savories. DowntownABQ MainStreet sat down with the team behind the cafe to learn more about their new space to share with our readers. What started as an aviation catering company is now a new cafe!
How did your business start?
Charlene Macbain, Owner: “We started in 2018 with a focus on aviation catering throughout New Mexico.”
What attracted you to a career in food?
Charlene: “I moved to Phoenix over 20 years ago and started at the Hard Rock Café. I was also working part-time at a private airport, and became friends with a caterer out there. That stuck with me. I moved back to Albuquerque in 2004, and by 2018 I took my own savings and started my catering business.”
Why open a café now?
Charlene: “We moved into this space about one and a half years ago, wanting to expand beyond catering, to make a place where the community can enjoy healthy, fresh food. And now we are officially open!”
Speaking of fresh food, what’s the food like here?
Charlene: “Healthy, fresh, Asian-New Mexican fusion. Everything starts from a vegetarian base, and you can add protein if you’d like. We've also got a great Thai iced tea, iced coffee, lemonade, and an amazing lemon meringue refresher.”
Their menu also has delicious food options, including NM Green Chile Chicken Egg Rolls, a Southwest Curry Rice Bowl, and a Southwest Savory Wrap. Southwest Savories gave DAMI a taste of some off-menu items that you should mention when you stop by!
Chef, tell us about your path.
Tyrell (Ty) Sackett, Chef: "I worked at a winery in Temecula, California, and in Michelin-starred kitchens. I spent years just reading cookbooks before going to culinary school. I got into Ayurveda and it changed how I think about spices and cooking for the body. Now I finally get to bring recipes I've been building for years to life."
We also met the folks who run Southwest Savories operations and marketing.
Felicia, how'd you get connected to this cafe?
Felicia Sandoval, Operations Coordinator: “I actually met Charlene at a previous job. I started driving part-time for catering, and about a year ago, I moved into operations.”
Felicia is a key player in keeping things running while still working on the catering side of the business.
Brandon, tell us about yourself and your background.
Brandon Mares, Marketing & Front of House: “My background is in cosmetology, but I bring retail sales and kitchen experience here too. A good friend told me about this opportunity, and I've been happy to put all that knowledge into helping it grow. Honestly, it’s one of the happiest jobs I've had.”
616 Lomas Blvd NW, Ste A
Monday - Friday: 9 am - 6 pm
WEBSITE