General Manager – Justin Raiford
Justin “Raif” Raiford joined the Sage Hill team in 2015 and oversees all operations at the Inn. For years, Justin ran Sandra Bullock’s Austin’s operations – Bess Bistro and Walton’s Fancy and Staple. Before that he was Executive Chef at 34th Steet Cafe and Catering. Justin’s passion for food, gardening, and hospitality has enabled him to elevate the service at Sage Hill to a new level. The Inn has been recognized by countless publications including most recently along with the Four Seasons Austin by Forbes Magazine as the best places to stay when visiting the Texas Wine Country. Justin continues the tradition at the Inn that lead to the BedandBreakfast.com Diamond Collection Award, and Select Registry membership, both limited to the top 400 Inns in the country. Under his leadership guest experience remains the most important aspect and it shows – Sage Hill is the top consumer rated property of any hotel, resort or B&B within 50 miles of Austin on TripAdvisor and BedandBreakfast.com.
Certified Executive Chef – Autumn Wallace
We are excited to announce we’ve promoted our Sous Chef, Autumn Wallace, to be the new Executive Chef at Sage Hill! Prior to her time at Sage Hill Inn, Autumn was the Executive Chef and General Manager for Rhapsody Music & Dining near Athens Ohio. She also taught Culinary Arts & Restaurant Management at Hocking College. Autumn has also received several competition medals from the American Culinary Federation. Her utmost passion is the local food movement and she plans on utilizing the recently expanded organic gardens on the grounds of Sage Hill Inn. She prides herself on always putting quality first, supporting sustainable fishery, and supporting humanely raised livestock. She is excited about combing her northern roots with the flavors of the Texas Hill Country to form a cuisine for the Inn that is comfortable yet elegant and always seasonally inspired. “I believe food should be beautiful, but respected and unpretentious. What a blessing to be able to walk out of the kitchen straight into the garden to pick what we are putting on the menu. The Inn is such a great place, and I truly love meeting our guests and taking good care of them.”