at freight house, our mission is to provide the local community with delicious dinners, drinks, and desserts with ingredients from our own backyards. we partner with farmers throughout our region, most within a day’s drive, to offer you the most exclusive farm-to-table dining experience in western kentucky.
food is meant to be enjoyed in-season. and quite frankly, it just tastes better that way. our dedication to bringing you fresh, local fare is the centerpoint of our operation. we are surrounded by responsible, local farmers who’ve made it their life’s work to cultivate the best product possible, and we aim to bring awareness to their efforts in the hope that others within our community will be inspired to support them too.
we believe in agricultural sustainability. by sourcing all of our meat, eggs, fruits and vegetables from our local partners, we are able to give back to the agricultural community that relies on community support to keep the tractors running. we believe that eating is an ethical act. it is more than just food. it’s people you know, jobs, community, livelihoods, and very literally, blood, sweat and tears.
we do our best to strive for minimal waste by reusing and repurposing everywhere we can. before we toss it away, we first see what else we can do with it. whether that is using our outdated menus as recipe cards, cooking with rice bran oil in lieu of olive, or our signature kentucky silver carp plate, our goal is sustainability through creativity.
chef sara was born and raised here in western kentucky. she grew up loving all the delicacies our region has to offer… the smooth apple butter her grandmother prepared every fall after the apples were plucked. the sweet strawberry pie her mother/kitchen mother/dessert-ress would make from scratch every spring. she learned early on the flavor difference in fresh over frozen.
she developed her skillset under the tutelage of michelin star chefs john fraser (dovetail, new york), david posey and paul kahan (blackbird, chicago). after careful consideration, chef sara opted to open freight house to focus on and encourage agricultural sustainability here in her home town of paducah.
chef sara is also involved in many charitable and philanthropic endeavors within the community, including being a founding member of cartel, a western kentucky style pit bbq team that raises capital funds for the restoration of historic buildings and numerous other nonprofits throughout the region.
chef sara was invited to compete on season 16 of the hit tv series top chef, and took 2nd place after battling it out with other talented chefs from across the country.
bebe bradley, sara’s mother, has adopted the freight house kitchen under her care. serving as the official “kitchen mom,” she spends her mornings knuckle deep in dough, preparing the delectable desserts featured daily.
recently retired after 23 years as a social worker, bebe now spends her days working alongside her daughter, while making some of the best fresh-ingredient desserts western kentuckians have ever laid fork to.
chef sara gives bebe credit for sparking her interest in the culinary arts at a early age and encouraging her to undertake this lofty endeavor by agreeing to work alongside her.
are you a conscientious person who knows a thing or two about cooking or serving? do you have a predilection to be a part of a working family? do you feel passionate about our community and doing what you can to help it thrive? then there might be a place on the freight house team just for you.
at freight house, we are a tight-knit group that works hard to bring our community the highest quality farm-to-table fare you can find in the quad state area, and beyond. if you share that mission, are dedicated to always putting your best foot forward, and enjoy working in a fast-paced environment, then we invite you to apply below. we look forward to meeting you.