Emily Heyde knows brunch. Her extensive experience in special events, catering, and management eventually led her down the path to becoming a restaurateur with her husband, Executive Chef Geoffrey Heyde. Today, the couple own Fork & Barrel and Morning Fork; one restaurant serves refined Southern fare, while the other is known for its fun and funky brunch events — and the two merged under one roof earlier this year. Meet our newest FACE of Louisville, Emily Heyde!
How did you get your start in the restaurant industry?
It’s always been something I was interested in, but I never really thought of it as a career. I graduated from Louisville Collegiate School, then went to Miami University in Ohio. Then, I decided to come back to Louisville for the professional catering program at Sullivan University. That’s when I realized how much I love doing events. I started working at Derby City Café and Clements Catering, and I fell in love with events and the restaurant industry. It’s one of those things that gets under your skin, and you can’t shake it — in a good way.
Was Fork & Barrel born soon after that?
Not quite. I worked for Edible Arrangements for eight years, then I worked for a company with Mark Palmer and Sean Breslin [of Oohology LLC] for almost a year. After that, I was with Nothing Bundt Cakes for about two years. While I was there, we opened Fork & Barrel. That was in 2017. I left Nothing Bundt Cakes to work for our restaurants full time, and we opened Morning Fork in 2020.
Morning Fork opened three years later, in 2017. How would you describe the two separate concepts?
With Fork & Barrel, we wanted to create a comfortable environment for whatever the occasion, whether you’re on a first date, going out for prom, or having a casual dinner with friends or family. We wanted to combine the warmth of Southern hospitality with great service and a comfortable environment. We created comfort food-style dishes that you might have grown up with but may not have time to prepare anymore.
With our brunch spot, Morning Fork, we hit the ground running. Brunch has always been relatively popular, but during COVID, it became exceptionally popular!
You recently merged the two restaurants, right?
Yes, we merged the locations in early 2022. It’s been great because it opened up new seating. There’s the patio, which Louisvillians love when the weather is nice, and we have more bar seating as well as regular table seating. Now that we have both locations in one building, we’ve been able to really focus on our brands.
What’s next on the horizon?
We’re going to be starting some wine and cocktail dinners; that’s something we’re excited to offer. And, of course, our themed brunches and dinners will continue. We have a superhero brunch planned for fall break, something special for Halloween, and brunch with Mrs. Claus and Santa for Christmas. Fun events allow us to do unique specials, and they’re always family-friendly. Adults still like to dress up and have fun — kids just give us an excuse.
By now, you’ve been working in restaurants for nearly two decades. What has your experience been like as a woman in the industry?
It’s been great, but it also presents its own set of challenges. As women, we tend to underestimate ourselves and don’t always value what we can bring to the table … It’s still a male-driven arena, but we have a lot of great female chefs coming out of culinary schools both locally and nationally — and they’re getting into the industry in different aspects, including management and front-of-house positions. Our Morning Fork manager is Michelle Hernandez, who has been in the industry for a long time. It’s great to have female managers — not just in our business but also to see them succeeding at other local businesses in the area.
You mentioned being presented with challenges as a woman in the industry. What are those challenges, and what’s changed over the years?
Guests tend to have a different approach toward a man versus a woman in positions of authority, but I definitely think it’s gotten better. Nowadays, people want to see a little more diversity and differences of opinion.
What is the best advice you’ve ever given or received?
Believe in yourself! You know what you’re capable of and what you can bring to the table. All it takes is believing in yourself and making it happen. Of course, it also takes a lot of hard work and dedication to reach your goals.
Aside from faith, family, and friends, what are three things you can’t live without?
Good food, traveling, and trying new things — being open to new experiences and creating lifelong memories.
All photography provided.
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