Sarah Hooton is originally from Fort Worth and attended the Culinary Institute of America and received a degree in Baking & Pastry. She has worked in New York, London, Portland & Austin, Dallas & Fort Worth as a Pastry Chef for 20 years. While working in Dallas at Le Cordon Bleu, Sarah met Matt Mobley.
Matt Mobley is also originally from Fort Worth. He attended the Art Institute of Dallas and worked in several restaurants in Dallas & Fort Worth before landing at Le Cordon Bleu as a culinary instructor where he taught for 10 years. In 2016, Matt and his wife decided to move back to Fort Worth to start a family. Sarah and Matt began collaborating about the idea of doing some pop-ups with their favorite style of food… Southern cooking. And Hot Box Biscuit Club was born!