A Louisiana native, Valerie Broussard spent 11 years in New York City as a chef, food stylist and writer. She then completed an MA in Food Culture and Communications from the University of Gastronomic Sciences near Parma, Italy before moving to Austin. Valerie joined Barr Mansion as Organic Food Coordinator, then W Austin as Starwood’s first Forager, sourcing local ingredients from nearby farms and ranches, along with cheeses, cured meats, grains, and even hot sauce from artisanal producers. In December of 2013, she formed V. Broussard Consulting, offering F & B sourcing support to restaurants, caterers, artisans, farmers and retail concepts. She volunteers as Slow Food Austin’s Biodiversity Chair and is a member of the Austin chapter of Les Dames d’Escoffier.