Profile
Tracy Vaught
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In 1983, geologist-turned-restaurateur Tracy Vaught decided to forsake the plotting of America’s geothermal energy fields for the potentially hot-and-cold restaurant field in Houston.
The Houston native, educated at St. John’s School and the University of Texas, felt “isolated” as a geologist and anticipated the downturn in the oil industry in the early ‘80s. “I was ready for a more people-oriented profession,” says Vaught about her career change in her twenties.
“I considered a number of options, from opening an antique shop, to running an ice house or possibly opening a restaurant. When I told my uncle about my plans, he said he was interested in the restaurant idea.”
Together the uncle-niece duo found a “For Lease” sign on two-story traditional house on a dead-end street located at the bend in South Shepherd Drive in Houston’s toney River Oaks. They thought the property had the perfect qualifications for a “backstreet getaway,” the restaurant venture they envisioned.
Since both were novices in the restaurant field, they looked for help and direction from every source they could find. “We read books, talked to friends with experience in the field and hired experienced help,” says Vaught who now has thirteen years experience in the restaurant field and owns two of Houston’s most popular restaurants, Backstreet Cafe and Prego.
Initially, Backstreet’s menu was a simple one, offering a selection of soups and sandwiches. “We bought equipment piece by piece, and expanded the menu as we expanded the kitchen,” Vaught explains.
Vaught and her late uncle Jack Blalock eventually invested in a grill when a Backstreet waitress majoring in restaurant management at the University of Houston Conrad Hilton College of Hotel and Restaurant Management did a research project on the possibilities of adding a grill to the Backstreet kitchen, projecting its impact on sales and menu development.
According to her findings, the grill could increase sales significantly at the fledgling restaurant. The waitress made an “A” on the paper, the restaurant purchased the grill, and it has far exceeded sales projections.
In 1987, Vaught was offered the opportunity to invest in Prego, a then four-year-old trattoria located in the Rice Village area. As new co-owner and managing partner, Vaught had the formidable task of taking over a sluggish restaurant, winning over a disgruntled staff and bringing new life to a lackluster menu.
Says Vaught of the now-thriving restaurant, “Prego was the biggest challenge of my life. I never dreamed how hard it would be to turn the restaurant around. Now that it’s thriving, I can say that I’ve really accomplished a major feat.”
In 1989, after six years, Backstreet was well established as a popular cafe, pulling most of its business from a lively outdoor courtyard and a simple menu of Houston standards - hamburgers, soups and entree-portion salads, and simple main dishes.
“I felt that it was time for another major growth spurt for the restaurants,” says Vaught. She and her uncle contracted with chef John Watt, formerly executive chef at Galveston’s acclaimed Tremont Hotel, to consult with them to revamp both Backstreet’s and Prego’s menu. “I really wanted to expand our menu because we have a terrific potential with our facilities,” says the young restaurateur.
“I look back at our first year in business and I’m amazed at how much we’ve accomplished. The restaurant business is about as far away from geology as you can get, but I’ve never regretted my decision to leave the field,” says Vaught.
After a number of years working side-by-side at Backstreet, Vaught married Hugo Ortega, executive chef/owner of Backstreet Cafe and Hugo’s, in 1994, and they are the parents of Sophia Elizabeth.
In July 2002, Ortega and Vaught opened a third restaurant concept — Hugo’s — serving Authentic Regional Mexican Cuisine – the food of Hugo’s homeland. With the opening of Hugo’s, Ortega has journeyed full-circle to rediscover the true foods of his homeland. “This restaurant has very special meaning for us both,” says Vaught. “Hugo left Mexico for America as a teenager in search of a better life, and he has accomplished so much. The restaurant is a shining testament to that.”
Vaught admits that the restaurant business is still very challenging to her but she enjoys the fast pace and the people that she is constantly in touch with. “There is great satisfaction that comes at the end of the day when you’ve served hundreds of people and, when everything goes well, they’ve had a good meal and a good time at our restaurants.”