Erin attended colleges in Dallas and Denver before heading to the Art Center in Pasadena, California to earn her Master’s in Industrial Design and Product Engineering, a discipline that would prove indispensable to the different aspects of her career.

Her professional career began at Hauser, Inc. as designer and project manager. During her time with the Southern California design firm, Erin worked with companies all over the world to help launch products to market and was recognized internationally as one of the industry’s leading influencers.

In 2001, Erin moved back to New Mexico to raise her son and be closer to family. It was during this time she began designing custom contemporary homes with Suzanne Williams. In the nearly 20 years working together, Erin and Suzanne won multiple design awards and were featured in publications like Su Casa, Trend and the Santa Fean.

All of her adult life, Erin has enjoyed exploring specialty markets and food stores, a hobby that took her all over the North America and Europe, and during the pandemic, Erin stepped away from building to pursue a lifelong dream of opening a specialty food store that featured carefully curated products from all over the world.

Erin is co-owner of Fancies Bakery & Modern Market as well as Restaurant Forty Nine Forty and is responsible for the concept, design and build of both projects. She is hopeful the Village of Corrales will utilize the spaces to meet, gather and delight in a sense of community.

Javier is a restaurant guy, although he’s tailored his skills to adapt to any environment. He has experience with many different venues, and enjoys the challenge of adjusting his cooking to complement any situation. He is originally from Los Ranchos, and has thirty-three years of cooking experience under his belt in both New Mexico and California. Javier loves sharp things and is most proud of our dry aged steaks!

Javier is excited to be a part of the Restaurant Forty Nine Forty team because he loves making people happy with food. He says, “Chefs are an insecure bunch, we put our hearts on every plate served.”

Javier’s favorite menu picks are the Arctic Char Tartare, the Lone Mountain Wagyu Beef, the Dry Aged Ribeye, and the Burger made with dry aged ribeye and brisket.