An Interview With Martita Mestey
Parent: Amidst the controlled chaos of the restaurant kitchen, I often take on the role of a mentor to the young culinary apprentices embarking on their journey. On a hectic evening, one of our novice chefs, Jake, appeared overwhelmed by the impending dinner rush. Sensing his distress, I pulled him aside, recounting a tale from my own early days in the kitchen to reassure him that mistakes were inevitable and part of the learning process. With gentle guidance and encouragement, Jake regained his confidence and seamlessly found his rhythm amidst the chaos of orders.
As a part of our series about “5 Things I Wish Someone Told Me Before I Became a Chef,” I had the pleasure of interviewing Chef Joanne Charlton.
Chef Joanne Charlton, Culinary Director of 2BHospitality. With over 27 years of diverse culinary experience, Chef Joanne brings a wealth of expertise to her current position. Leading the culinary vision for 2BHospitality’s BellaBrava and Stillwaters Tavern, she’s known for her inventive twists on traditional Italian dishes and bold creations like ice cream sandwiches and “chicken and waffle-which.” Committed to quality and consistency, Chef Joanne ensures that every dish maintains superior quality and competitive pricing, fostering a collaborative environment where every team member’s skills are valued and appreciated.
Thank you so much for doing this with us! Our readers would love to ‘get to know’ you a bit. Do you have a specific type of food that you focus on?
Southern comfort cuisine has always been my main focus.
Can you share the funniest or most interesting story that has happened to you since you became a chef? What was the lesson or takeaway you took out of that story?
One particularly memorable incident occurred when I went to retrieve a gallon of mustard from a high shelf in the walk-in. As I reached for the lid, it turned out it wasn’t properly secured. The result? A mustard explosion that covered both me and the entire walk-in. Aside from the hilarious sight, it taught me two important lessons: the challenges of cleaning mustard off everything and the importance of always ensuring lids are securely fastened.
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?
Early in my career, I grappled with the challenges of running a short-staffed kitchen with low morale. Overcoming this obstacle wasn’t easy, it required weeks, if not months, of concerted effort. However, by prioritizing proper hiring and thorough training, we gradually turned the situation around and reinvigorated both the team spirit and kitchen performance.
In your experience, what is the key to creating a dish that customers are crazy about?
In my view, the secret lies in a blend of experience, creativity, and receptiveness to inspiration. Whether it’s through personal experimentation, online trends, or input from fellow food enthusiasts, the key is to remain open to new ideas and constantly strive for culinary excellence.
Where does your inspiration for creating come from? Is there something that you turn to for a daily creativity boost?
Inspiration can strike from anywhere, but I find that chance encounters and daily observations often spark my creativity. Whether it’s stumbling upon a unique ingredient or simply observing the world around me, I draw inspiration from the richness of everyday life.
Are you working on any new or exciting projects now? What impact do you think this will have?
Currently, I’m spearheading several menu updates across both concepts, BellaBrava and Stillwaters Tavern. These projects are not only aimed at refreshing our offerings but also at pushing the boundaries of culinary innovation. I believe they will further solidify our reputation for excellence and keep our patrons excited and engaged.
What advice would you give to other chefs or restaurateurs to thrive and avoid burnout?
My advice is simple yet profound: Do it because you love it, not for external validation or recognition. By staying true to your passion and focusing on what truly matters, you’ll find fulfillment and resilience in the face of challenges.
What are your “5 Things I Wish Someone Told Me When I First Started as a Chef” and why?
As the head chef overseeing four locations and two concepts in a thriving company, my role extends far beyond culinary expertise. Within the bustling kitchen environment, I find myself juggling various responsibilities, often assuming the roles of a parent, babysitter, bail bondsman, counselor, taxi driver, and, of course, chef.
Parent: Amidst the controlled chaos of the restaurant kitchen, I often take on the role of a mentor to the young culinary apprentices embarking on their journey. On a hectic evening, one of our novice chefs, Jake, appeared overwhelmed by the impending dinner rush. Sensing his distress, I pulled him aside, recounting a tale from my own early days in the kitchen to reassure him that mistakes were inevitable and part of the learning process. With gentle guidance and encouragement, Jake regained his confidence and seamlessly found his rhythm amidst the chaos of orders.
Babysitter: Picture a kitchen alive with activity, akin to a room full of spirited children. In this dynamic environment, there’s always someone in need of extra attention. One night, our line cook Sarah was grappling with personal issues that threatened to impact her work. Stepping into the role of a caregiver, I listened to her concerns, offering support and guidance to navigate through the rough patch. By the end of the shift, Sarah had overcome her challenges, her smile radiant as the flames on the stove.
Bail Bondsman: In the fast-paced realm of the kitchen, tensions can escalate swiftly, leading to conflicts. During one particularly intense evening, tempers flared between two sous chefs over a minor misunderstanding. Acting as the resident “bail bondsman,” I intervened, employing diplomacy and humor to defuse the situation. With egos assuaged and tempers tempered, harmony was restored, allowing the kitchen to return to its usual rhythm.
Counselor: Behind the scenes of every bustling kitchen lies a realm of personal struggles and triumphs. Amidst the clatter of pots and pans, I frequently find myself assuming the role of a counselor, offering a sympathetic ear and sage advice to my colleagues. One afternoon, our prep cook Maria confided in me about her aspirations to open her own bakery someday. Encouraging her to pursue her dreams, I shared my own journey of culinary success, igniting her passion to chase after her goals with renewed determination.
Taxi Driver: In the whirlwind of a busy restaurant kitchen, ensuring the punctuality of every team member is paramount for seamless operations. One rainy morning, our prep cook Marco encountered car trouble and had no means of transportation. Without hesitation, I fetched him, rain or shine. This unwavering support ensures that our team arrives safely and on time, prepared to tackle the day’s challenges together.
Chef: As the head chef of our bustling kitchen, I wear many hats, but none as vital as that of a culinary mentor. Each day presents opportunities for growth and challenges, and it’s my duty to guide my team towards excellence. Whether imparting culinary wisdom, sharing skills, or providing assistance during crises, I lead by example, inspiring my staff to strive for greatness with every dish they create.
In our open-concept kitchen, characterized by transparency, we collaborate to ensure consistency for our customers, even amid behind-the-scenes irregularities. Through trust, teamwork, and a shared passion for food, we overcome obstacles, delivering unforgettable dining experiences with each plate we serve.
What’s the one dish people have to try if they visit your establishment?
At BellaBrava, the Hot Honey Pizza is a must-try for its popularity, while the Crostata stands out for its eye-catching presentation. At Stillwaters, our Burger, although a basic choice for some, keeps many customers returning multiple times a week. For something exciting and new, our Birria Grilled Cheese has garnered significant demand; we’re currently cooking up to 20lbs of chuck a day to keep up with it.
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.
Let’s delve into two fundamental concepts that truly fuel my enthusiasm for cooking. Firstly, there’s a movement I wholeheartedly support — the resurgence of clean cooking in restaurants. This isn’t merely about following trends or cutting corners; it’s about embracing the essence of cooking itself. It’s about meticulously crafting each element of a dish from scratch, with unwavering attention to detail and a genuine love for the craft.
While many eateries have strayed from this approach, citing reasons like cost-cutting or labor efficiency, my experience tells a different story. Despite facing challenges that all restaurants have recently faced, such as staffing shortages and supply issues, our return to these culinary basics has proven not only economically sustainable but also immensely rewarding. There’s a profound sense of pride that comes with knowing every ingredient in our dishes, right down to the flour in our bread. In instances where creating a particular component in-house proves challenging, we ensure that we source locally from trusted providers who share our commitment to quality. For instance, when we couldn’t produce bread in-house without compromising our standards, we partnered with Jamieson’s Breadhouse, a local bakery known for its dedication to pure, additive-free ingredients.
Now, let’s turn to my second point — the imperative to distance ourselves from what I call “stunt food.” These are the extravagant creations that prioritize visual spectacle over genuine flavor. Think towering milkshakes dripping with gold flakes or colossal Bloody Marys loaded with every garnish imaginable. While these dishes may capture attention on social media, they often fall short in terms of taste and sustainability.
It’s crucial to honor the essence of cooking — the art of harmonizing flavors and techniques to create dishes that are innovative, delicious, and visually stunning. Take, for example, our Birria Grilled Cheese — a creative twist on a beloved classic that pays homage to tradition while offering a fresh and exciting culinary experience.
In essence, my vision for the future of food revolves around authenticity, innovation, and an unwavering commitment to quality. It’s about finding the perfect balance between tradition and creativity, ensuring that every dish we serve embodies our passion for the culinary arts.
Thank you so much for these insights. This was very inspirational!
Chef Joanne Charlton Of 2BHospitality: 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.