Megan Vaughan is a mother through and through, finding joy in taking care of others.
The mother of two channeled that passion into founding Vaughan Cheese, a wholesale distributor-turned-restaurant in North Beach: Vaughan Cheese Counter & Bar.
She and her husband, Tyler, who met at the Culinary Institute of America, run the restaurant together and live in Lothian with their kids, Evelyn (9) and Parker (6), as well as a dog and chickens.
You started out [in fine dining for almost 12 years] in New York City. What brought you to Calvert County?
My husband and I knew people who ran restaurants in D.C. [and] believed they were buying locally-made cheeses—made in Virginia [or] Maryland—but what they didn’t realize was that these cheeses were being shipped to New York for wholesale storage, then shipped back down [to D.C.] for distribution. These “local” cheeses actually had a pretty substantial footprint, so there was a gap in the marketplace.
I came to this area specifically to open Vaughan Cheese. I founded it in 2018. Ultimately, we fell in love with [the Calvert County] area; we knew we wanted to be able to get into D.C. and Baltimore, Annapolis and Alexandria easily. We found the worst house in the best neighborhood, renovated it and we’re never going to leave.
What was it like founding your business?
When I started the business in 2018, it was just me. During Covid, when we pivoted and opened the restaurant, it became a partnership. Our skill sets complement each other really well. He is the chef; he comes up with all the dishes. He is the super creative food person, and he runs our beverage program. I have zero ability to look in the fridge and decide what to make with all the food, but I can execute a dish the exact same way every single time over and over again, which works well for training staff and running a restaurant. I run the cheese program and service.
What does a typical day in your life look like?
If there is a day where [Tyler and I] are flip-flopping at the restaurant, I’ll usually go in the morning. Tyler picks the kids up from school and hangs out for a little bit … and then we usually switch out at the restaurant around 4 [p.m.] The kids love being there. My daughter will grab a water pitcher and pour water for the guests, and my son will walk in the kitchen and chat with the cook. I go home with the kids, and the evening is a little bit more mellow for me. We’re closed on Mondays and Tuesdays; it gives us and the restaurant time to breathe, which is important.
How do you balance the demands of owning a business with being a mom?
You absolutely have to decide where your energy is going to go, because I might be the world’s best multitasker, but something is getting more attention than something else. It’s constant reevaluation of where my need is best.
We surround ourselves with people who are awesome. At the restaurant, the cheesemonger has worked for me for three years, and I trust the heck out of her. I know with confidence that if I’m going to take an extra hour in the morning to handle something at home, she’s got the restaurant locked down. At home, I’ve got neighbors who are here to help if I need something. It’s unrealistic to expect that any one person can do every single thing. To rely on other awesome people is the true measure of balance and success.
How does your family spend quality time together?
We go to restaurants; we enjoy eating out. We like to do breakfast together. My daughter has gotten very good at making pancakes from scratch, so there are some mornings we’ll do a pancake and waffle breakfast. We like to do walks and hikes at Jug Head Bay or around the neighborhood. If we’re venturing into D.C., the [National] Air and Space Museum is always a fun one.
What do you want your kids to know about being a business owner?
Just find something that you love to do and find a way to get paid to do it. I think being an entrepreneur is difficult and exhausting, but extraordinarily rewarding.
Some responses were edited for length.
Family Favorites
Cheese: Calderwood
Dessert: “Mommy’s Famous Chocolate Cake”
Family Meal: Chicken, rice and broccoli
Local Spot: InGrano Restaurant
Restaurant: Wharf 38
