Dave Beran talks about athleticism, discipline, and his tenure as Toast Boy.

By Kat Kinsman
August 15, 2019

 

Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter.

Episode 26: Dave Beran

Mention Dave Beran's name to someone familiar with high-end and cutting-edge dining and they'll probably think, "Isn't that the chef who ran a full marathon and then went into work right after?" Indeed, Beran is known for his intense drive, work ethic, and precision in the kitchens at MK, Alinea, and Next in Chicago, and now at his own restaurant Dialogue and the soon-to open Pasjoli in Santa Monica—but it wasn't always that way. The 2014 Best New Chef opened up about his journey to the upper echelons of fine dining, the mentors who corrected his path, and the summer he spent as Toast Boy..

Visit Dave's restaurant: Dialogue

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Previous episode: Kwame Onwuachi and Karen Akunowicz

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