New SAGE Dining Services Leadership at FWCD

SAGE has named FWCD’s new culinary team leaders. Heidi Colin has become our campus SAGE Dining Services Food Director. Prior to this position, Heidi served as a Sous Chef for the School and impressed us not only with her food preparation and creative catering efforts but also with her financial and organizational acuity. Heidi is joined by McKenzie Wallace, who is new to FWCD and will serve as Assistant Food Service Director and Catering Manager. Read their bios below.

Heidi Colin brings over five years of diverse culinary experience to her role as Food Service Director at Fort Worth Country Day, leading a team to deliver high-quality meals that meet the nutritional needs of JK-12 students. She has worked in a variety of kitchen environments, including resorts, bakeries, health care and educational settings.

Throughout her career, Heidi has worked at a bakery, an oceanfront resort and a hospital (all in California) and was a line cook at the Omni Fort Worth Hotel. She began her tenure with SAGE as a Sous Chef, managing multiple outlets, developing menus, and maintaining high food safety standards. She holds an associate degree in Culinary Arts from Los Angeles Harbor College and has expertise in menu planning, team leadership, and delivering high-quality meals that meet the nutritional and dietary needs of K-12 students.

Passionate about building community through food, Heidi is committed to enhancing FWCD’s dining program while engaging with students and staff. 

McKenzie Wallace brings a blend of culinary artistry, nutrition expertise, and operational leadership to SAGE Dining Services at Fort Worth Country Day. She serves as FWCD’s catering lead. She holds a B.S. in Nutrition from Texas Woman’s University, with a focus on Business and Industry and a minor in Business and Marketing. Growing up in a restaurant family, McKenzie saw firsthand how food builds community. 

Since 2022, McKenzie has served as a SAGE Dining Sous Chef on other school campuses, helping to develop menus, oversee daily kitchen production, and manage forecasting and ordering. She also worked in hospital nutrition services at Baylor Scott & White All Saints Hospital, ensuring patients received meals that met complex dietary requirements.

McKenzie’s experience also includes leadership roles in restaurant kitchens and nutrition retail management, where she developed skills in team leadership, inventory and budget management, and customer education. McKenzie brings strong interpersonal communication, collaborative leadership, and a passion for creating food that is both nourishing and memorable.