Paula Endara Lowe

Chef/Owner, Roots Restaurant

HOME: Quito, Ecuador; moved to Arkansas in 2017

“STRIVE TO BE BETTER THAN YOU WERE THE DAY BEFORE.”

The chef and owner of Roots Restaurant in Jonesboro, Paula Endara Lowe is not unfamiliar with pushing through adversity. Lowe has worked in every position known in the restaurant industry, completed her culinary studies through financial struggles thrown her way, and fights every day to bring awareness to her son’s rare condition known as Moebius syndrome. Through it all, Lowe lives each day to the fullest and truly believes that anything is possible.

Paula Endara Lowe

Chef/Owner, Roots Restaurant

HOME: Quito, Ecuador; moved to Arkansas in 2017

“STRIVE TO BE BETTER THAN YOU WERE THE DAY BEFORE.”

The chef and owner of Roots Restaurant in Jonesboro, Paula Endara Lowe is not unfamiliar with pushing through adversity. Lowe has worked in every position known in the restaurant industry, completed her culinary studies through financial struggles thrown her way, and fights every day to bring awareness to her son’s rare condition known as Moebius syndrome. Through it all, Lowe lives each day to the fullest and truly believes that anything is possible.

FIRST BIG BREAK:

I am 28 years old and have achieved many things in my career. I don’t consider there is such a thing as a big break because there is always more to come. But if something I am proud of it would be my family, Roots and my specialization in avant-garde cuisine at the Basque Culinary Center.

ATTRACTION TO CAREER:

Food is an engine of change, this industry has the power of breaking barriers with sustainability, local sourcing, culture exchange and respect to product seasonality. But also the opportunity to make people happy or feel nostalgic through something so humble and simple as food.

BEST PART OF YOUR DAY:

Coming home to hold my two sons is a good way to settle down and unwind after a busy day.

SURPRISING FACT:

When we started building Roots, I needed to work on something easy and mindless so I could focus on the project. I applied for a prep cook position in a local eatery, presenting not even an eighth of my full resume. The word was out that our restaurant was going to open downtown, and the owners of the eatery asked me if I was involved. I lied and said it was my husband’s restaurant, not mine, in order to keep working.

LESSONS LEARNED DURING THE PANDEMIC:

The ability to adjust and evolve is very important. A business needs to be ready for change and impact.

FIRST BIG BREAK:

I am 28 years old and have achieved many things in my career. I don’t consider there is such a thing as a big break because there is always more to come. But if something I am proud of it would be my family, Roots and my specialization in avant-garde cuisine at the Basque Culinary Center.

ATTRACTION TO CAREER:

Food is an engine of change, this industry has the power of breaking barriers with sustainability, local sourcing, culture exchange and respect to product seasonality. But also the opportunity to make people happy or feel nostalgic through something so humble and simple as food.

BEST PART OF YOUR DAY:

Coming home to hold my two sons is a good way to settle down and unwind after a busy day.

SURPRISING FACT:

When we started building Roots, I needed to work on something easy and mindless so I could focus on the project. I applied for a prep cook position in a local eatery, presenting not even an eighth of my full resume. The word was out that our restaurant was going to open downtown, and the owners of the eatery asked me if I was involved. I lied and said it was my husband’s restaurant, not mine, in order to keep working.

LESSONS LEARNED DURING THE PANDEMIC:

The ability to adjust and evolve is very important. A business needs to be ready for change and impact.

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