Shelley Pogue is the Executive Chef of the Culinary Team at Farm To Fork. Shelley is originally from Dallas, Texas. She moved from Dallas to Austin in 2005 to Attend Texas Culinary Academy a Le Cordon Bleu Affiliate. She studied Culinary Arts & Sciences and received an Associates Degree of Applied Sciences and graduated with Honors, Cum Laude in 2007.
Chef Pogue ran a small cafe for a year after graduation and left to go into research and development. She developed recipes that were mass produced in large retail markets across the USA and Canada for 7 years. Shelley left VSM Brands in 2014 to open a Catering and Eatery which is now known to some in Leander, Texas as Farm To Fork. Originally it was going to be a catering establishment that would sell organic non-gmo food to potential clients, and a few sandwiches along the way to help pay a few bills.
Chef Pogue believes in sourcing local ingredients, and locally grown produce and proteins from Central Texas Farmers. This is instrumental and plays a major role in the menu development, for which she constantly seeks out the freshest and best ingredients. The staples of the menu at Farm To Fork are fresh daily soups, gourmet sandwiches and a daily special. The menu was built using French technique with some Texas flare, and old standards. The menu items change for the evening dinner service which are a little more complex and offer some menu items that differentiate Farm To Fork from being just a sandwich shop.
Leander is home to Chef Pogue and has been since 2013, she is looking forward to being a part of the growth and being part of the Chamber of Commerce and Leander Community. Chef Pogue is committed to delivering great food and service to all of Farm To Fork's guests and grateful for the opportunity to serve the fine people of Leander Texas.