When it comes to preparing food, Executive Chef/Partner Joey Beato says, “It has to be fun.” Uniting a lifelong passion for the culinary arts with his spirited disposition, Chef Beato invites guests of Community Tavern to savor thoughtful cuisine set in the inviting ambiance of the Portage Park destination.
Chef Beato’s love of cooking is rooted in his childhood, as he recalls making breakfast food frequently and dreaming of cooking professionally. After receiving his Associate Degree in Culinary Arts from Le Cordon Bleu Chicago, Chef Beato went on to work as Sous Chef of Henri (Chicago), Sous Chef of Green Zebra (Chicago), and Sous Chef of Momofuku Má Pêche (New York), three noteworthy highlights of his culinary career.
As the Executive Chef and Partner of Community Tavern, Chef Beato oversees all aspects of the front and back of house, managing staff and designing the menu concept, among other duties. While the task of operating a successful restaurant is hard work, Chef Beato admits, “We do it all because we have fun cooking, and creating exciting cuisine is worth it, no matter the concept. It’s our job as chefs to make great food, serve the diner, and just have fun doing it.” To Chef Beato, staying balanced and serving as a role model for other cooks in the industry is of the utmost importance, as he’s learned from fellow chef and idol, Shawn McClain.
When not mastering the art of French inspired cuisine or experimenting with new flavors, Chef Beato can be seen cheering on the Green Bay Packers, unabashedly listening to pop punk music, or sipping Fernet Branca.