Chef Joey Beato grew up in Park Ridge, Illinois and now resides in Portage Park with his wife and colleague Brenna Beato. His deep-seated love for Chicago developed into a passion for the thriving restaurant scene. He began his career at Quince at the Homestead in Evanston, moving onto several acclaimed restaurants, including Spring, Momofuku Ma Peche in New York, and Green Zebra back home in Chicago where he worked with notable Chef and mentor Shawn McClain. Joey takes great pride in his team at Community Tavern and the incredible work they do including an extensive in-house charcuterie program, fresh baked breads, in-house dry-aging of steaks and their commitment to using local goods. CDK beef in Lena, IL is Joey's beef of choice, which he gets from Perkins Custom Cuts. Joey's down-to-earth nature and incredible work ethic has led to a growing list of accolades including Zagat 30 Under 30 Honoree (2015) and landing Community Tavern on coveted list for Chicago Magazine's "Best New Restaurants"May 2015 issue, which also featured him as a "Chef You Should Know." Though Joey has worked several culinary events such as Chicago Gourmet and being invited to represent Chicago at the Omni Resorts and James Beard Foundation's 1st Annual Desert to Dine culinary weekend in Scottsdale, AZ, he is most at home in the kitchen with his team and cooking for the guests at Community.
Chef de Cuisine
Chef Matt Saccaro, originally from Glen Ellyn, now resides in Portage Park with his wife and three children. He has honed his culinary craft at such notable places as Autremonde, Tizi Melloul and Anteprima. Chef Saccaro garners much of his inspirationfrom his travels through Europe and absorbing the food cultures throughout, specifically in the Mediterranean. It's no surprise his favorite wine is Amarone. He likes to think of his cooking as craftmanship rather than art, focusing on perfecting proper technique. He has been crucial to the developement of Community's in-house bread and charcuterie programs where he can celebrate his culinary perspective. Matt's incredible technique is often showcased for Community Tavern's special dinners, and his brilliant charcuterie is often a highlight for many of our guests.
Director Of Operations
Brenna Beato comes from the outskirts of a little town called Serena, where she spent her childhood surrounded by farms and local produce. Whether it was collecting fresh chicken eggs at her grandparents' homes or helping her parents plant countless fruits and vegetables in the garden, these experiences created a love of food and cooking which eventually led her to culinary school in Scottsdale, AZ. Brenna started as a cook at Moto and Oceanique, but her love of wine and people pulled her into the front-of-the-house. She developed her hospitality philosophy, management style, and expanded her beverage knowledge as General Manager for Quince at the Homestead, Takashi and DMK's County BBQ. She loves working with her husband and the amazing team at both Community Tavern and The Portage.