Bria Downey
Chef Bria Downey sells her soups via the Yatai Food Cart.
Bria Downey might not have a restaurant, but the James Beard Award semifinalist and former Clay Pigeon executive chef is still cooking, launching her own soup line called Soigné soups.
“I chose to start making soup because everybody is getting sick, and it is one of those comforting meals that is also easy and convenient for customers,” says Downey.
According to Downey, Soigné is a French cooking term that means “finesse” or “elegant.”
“To say your food is Soigné is to say you gave it a little extra detail, love, and attention. I feel like I put those things into my soups,” says Downey.
Downey began making and selling matzo ball soup out of Yatai Food Kart, owned by friend and chef Kevin Martinez, after Clay Pigeon closed because of COVID-19 social distancing restrictions.
About three weeks prior to getting laid off, Downey received news that she was a semifinalist for the Rising Star Chef of the Year in the 2020 James Beard Awards.
“If the culinary world had the Oscars, this would be it,” says Downey. “It’s an honor to even be nominated.”
After Downey’s first successful pop-up event, Martinez, who's also executive chef at Fort Worth’s Tokyo Café, offered for his fellow chef to use the truck every Thursday.
As the soup menu changes weekly, Downey has used the truck’s social media account, @yatai_food_kart, to inform customers of the time, location, and type of soup she will be serving. Customers can also find Downey’s soup at Hot Box Biscuit Club, which is selling the soups online for curbside pickup.
