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 ambience 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 Momofuku Má Pêche (New York), Sous Chef of Henri (Chicago) and Sous Chef of Green Zebra (Chicago), three noteworthy highlights of his culinary career.
As the Executive Chef and Partner of Community Tavern, Chef Beato oversees all aspects of the 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 have fun doing it.” His hard work has paid off with Community Tavern being recognized on the coveted Chicago Magazine Best New Restaurants List for 2015, and Chef Beato was named a Zagat 30 Under 30 Honoree, also in 2015. He has gone on to appear at several high profile cooking festivals and events and garner numerous accolades for his work at both Community Tavern and sister restaurant, Cochinita Taco Co. 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.