An Interview With Martita Mestey
Every person you ever work with is your professional network — learn, respect, utilize and nurture those relationships. I’m in my current role because a former chef reached out to me four years after we worked together. The lesson — never burn bridges and stay in touch with your network as you never know when an opportunity will arise.
As a part of our series about the lessons from influential ‘TasteMakers’, I had the distinct pleasure of interviewing Danika Beard.
Chef Danika Beard’s culinary journey began early, inspired by PBS chefs and her grandmothers’ cooking. After formal training at The Art Institute of Dallas, she excelled as a culinary supervisor at Hyatt Regency Tampa Bay before moving to Hyatt Regency Clearwater Beach as chef tournant. Returning to Dallas-Fort Worth, she led the team at Grand Hyatt DFW’s Grand Met to top regional food quality rankings under Chef Jean-Claude Plihon. In 2021, she became executive sous chef at Stonebriar Country Club, overseeing events and a la carte dining. Her career reflects her dedication to culinary excellence and continual growth. In her current role as executive chef, she oversees both casual and upscale dining offerings inside the newly renovated Constellation Club, and has worked to curate culinary experiences built on locally-sourced, internationally-inspired dishes for club members and guests to indulge in.
Thank you so much for doing this with us! Our readers would love to ‘get to know’ you a bit. Can you share with our readers a story about what inspired you to become a restauranteur or chef?
Since I can remember, I have been enthralled by and infatuated with food as a form of sustenance, joy, community, nourishment, and art. The happiness that I feel for food has been a passion that naturally pushed me into this career path.
Do you have a specific type of food that you focus on? What was it that first drew you to cooking that type of food? Can you share a story about that with us?
My style is elevated comfort food. I’m drawn to classic flavors and the freshest ingredients that evoke memories. One of my earliest food memories is picking raspberries, strawberries, pears, snap peas and tomatoes in my parent’s garden in Idaho. The flavors of those vine-ripened gems stay with me to this day. I’ve carried on that tradition in my own suburban garden, boasting 14 hand-built, above-ground boxes from which we harvest year-round. I have also been blessed with experiencing rainbow trout straight out the Snake River, grilled over a campfire and garnished with a bit of lemon juice — perfection. Professionally, I strive to procure the freshest, highest quality ingredients from which to create.
Can you share the funniest or most interesting story that has happened to you since you became a chef? What was the lesson or take away you took out of that story?
In my current role, I wanted to drastically change the food & beverage culture from day one on the job. I removed the door to my office, guaranteeing my open-door policy. One of the greatest lessons/gifts this industry has taught me is the value of the humans with which we share our time. In a lot of kitchens, we spend more time with our colleagues than we do with our loved ones outside of work. Creating a culture of empathy and active listening, an environment of respect and honesty, and a home away from home is no small feat, but we strive to attain that goal.
Can you tell us a story about the hard times that you faced when you first started your journey? How did you overcome this obstacle?
Starting a culinary career is a daunting journey for any young professional. I found early on that as a woman in this field my goals and aspirations were not often taken seriously by my peers and leadership team. Executive chef was my path, and I never wavered from that goal, despite the lack of support early on. As my career progressed, I learned to align myself with those in leadership who shared my vision and mentored me to that end. The lesson I took away from this example is to always know your worth, your strengths, your opportunities for growth and always be willing to be an example of personal excellence. When mentoring and coaching those around me I focus the message on things that are within your control. Block out the rest of the noise and be a better version of yourself each day.
Additionally, I am a 19-year survivor of 3C ovarian cancer — less than a 1% chance of NOT having a recurrence within 5 years — and after aggressive surgery and chemotherapy, I was given a clean bill of health in 2005. That diagnosis, while terrifying, changed my entire attitude and outlook on life. Once I was confirmed cancer-free, I left my safe, comfortable job in Texas and moved to Tampa to start my culinary career. Life is far too short to not follow your passions and every new day is a blessing. Cheers to many more!
In your experience, what is the key to creating a dish that customers are crazy about?
Guests are often crazy about a dish that evokes a fond memory. If you can tap into that joy through what you create you will have a winner. “That’s better than Grandma’s!” is one of my favorite compliments to receive, as my grandmother’s food is held in such high esteem in my family.
Our current Australian lamb dish is a consistent member favorite. I was inspired by West African and Mediterranean flavor profiles when creating this dish, and it was one of the plates I presented in my tasting menu when interviewing for my current role. An executive chef colleague at the tasting commented that he had never tasted that combination and would be “stealing” the idea. That’s high praise in our world!
Personally, what is the ‘perfect meal for you’?
Honestly the “perfect” meal for me is one that someone prepares for me to enjoy. People are often intimidated when cooking for chefs. I find that when someone cooks for you, they are telling you something about themselves and showing you love.
Where does your inspiration for creating come from? Is there something that you turn to for a daily creativity boost?
Daily inspiration comes in many forms. Mine comes from our extensive at-home art collection, nature, experimenting with textures and colors, and keeping up with current trends and techniques.
Are you working on any new or exciting projects now? What impact do you think this will have?
I’m cultivating partnerships with local food, beer, wine and spirit producers to tell their stories through items on our current menu. Another exciting project is bringing my love of gardening into the kitchen by creating a hydroponic system to grow our own micro herbs and greens.
What advice would you give to other chefs or restaurateurs to thrive and avoid burnout?
Avoiding burnout in our industry is a balancing act. The daily stress, pressures and long hours are inevitable. Having stepped out of the kitchen for a few years myself, I came back to the culinary lifestyle with a renewed sense of balance. My drive and ambition within the kitchen have remained the same, but my ability to disconnect when I am not at work has become a priority. By more readily focusing on my mental and physical health, taking time with friends and loved ones, taking time to relax and unwind, I am more energized, organized, and focused on my work.
What are your “5 Things I Wish Someone Told Me When I First Started as a Chef” and why?
- Your work will always speak louder than your words. I have been an athlete my entire life and have never subscribed to trash talk. I always let my play speak for itself, and that’s how I feel about my work ethic.
- Invest in the best pair of shoes you can. We spend a lot of time on our feet, and I have seen the toll it can take on a person to not invest in the best pair of shoes for them. Also, from a safety standpoint, it’s paramount to have proper footwear.
- Every person you ever work with is your professional network — learn, respect, utilize and nurture those relationships. I’m in my current role because a former chef reached out to me four years after we worked together. The lesson — never burn bridges and stay in touch with your network as you never know when an opportunity will arise.
- Perfection is not attainable. “Happy accidents” are the best building blocks for culinary skills. Don’t be afraid of mistakes or failures. Shiitake chips are one of my favorite culinary mistakes to date. I began roasting a pan of mushrooms in our main kitchen before I went out to our show kitchen for service. Six hours later when I returned to the mushrooms, I found that instead of being burnt to a crisp, they were perfectly dehydrated into a crispy bite of umami magic.
- If the joy is gone, it’s time to reevaluate. As chefs, we turn food into happiness, after all. One of my favorite ways to refresh my joy is a 10-second dance break when I feel overwhelmed or in the weeds. Clear your mind and have a good laugh. I have experience in show kitchens, where diners are literally five feet away from the kitchen pass. Part of the “show” for the diners is watching the ballet of the kitchen operation during a high-volume service. My contribution to the “show” was to stop cooking for a five-second dance break when I felt that the kitchen was on the verge of the “weeds.” This small action reinvigorated my joy and the joy of my team.
What’s the one dish people have to try if they visit your establishment?
The dish I want people to try when they visit me is the one that most speaks to them and evokes joy! I personally love our new tomato burrata salad with clouds, tomato water and basil oil, and the red snapper entree with shiitake broth poured tableside, seasonal mushrooms, haricot vert, sweet peppers, sambal and umami drizzle.
If you could inspire a movement that would bring the most amount of good to the most amount of people, what would that be? You never know what your idea can trigger.
I would love to see equitable pay for professional educators. The amount of dedication, personal funds and hours they give to their students is vastly underestimated. Education is the foundation of our future!
Thank you so much for these insights. This was very inspirational!
Chef Danika Beard Of The Constellation Club: 5 Things I Wish Someone Told Me Before I Became a Chef was originally published in Authority Magazine on Medium, where people are continuing the conversation by highlighting and responding to this story.