Chandler Davis, an Executive Chef at Beach Walk Bistro, United States talks about his unwavering commitment to fine dining and his vision for the restaurant, the challenges of leading in such a high-pressure industry, and his thoughts on today’s evolving culinary world.
Can you tell us a little about your journey to becoming an executive chef at Beach Walk Bistro?
My culinary journey has been both rewarding and humbling. I started from humble beginnings, working in local kitchens and learning the ropes. I spent years honing my skills under some truly incredible mentors who taught me the importance of consistency, creativity, and the artistry behind every dish. Getting to Beach Walk Bistro felt like the culmination of everything I would work towards. I have always been passionate about delivering a memorable experience, and Beach Walk allowed me to bring my vision to life.
What was the initial vision when you started as the Executive Chef here at Beach Walk Bistro?
The vision was always to push the boundaries of what fine dining means. I wanted to maintain the traditional elements that make Beach Walk Bistro iconic but also infuse it with modern techniques and innovative flavours. It’s about creating a menu that speaks to the diverse culinary influences I have encountered throughout my career, while ensuring each dish tells a unique story that our guests can experience.
With a two-Michelin-star rating, what do you think separates Beach Walk Bistro from other fine dining restaurants?
It is all about consistency and commitment to quality. We strive for perfection in every dish, from sourcing the freshest ingredients to executing them flawlessly. But more than that, it is about the atmosphere we create for our guests – that warm, inviting feeling while still offering an exceptional dining experience. The stars reflect a long-standing dedication to excellence, and we are continuously refining every aspect of the restaurant to maintain that standard.
How do you approach menu creation and design?
For me, the menu design is an ongoing journey. I take inspiration from seasonal ingredients, regional flavours, and global culinary trends. The goal is to create a balance between creativity and familiarity, ensuring that every dish excites the palate while still feeling accessible. I also take into account guest feedback, working closely with my team to refine the offerings and ensure that we’re always staying ahead of the curve.
Can you describe a challenge you have faced in the kitchen and how you overcame it?
One of the most challenging aspects is maintaining consistent quality while juggling the pressure of service. The kitchen can be a high-stress environment, especially during peak hours. But through clear communication and preparation, my team and I manage to execute everything as smoothly as possible. I have learned that keeping calm under pressure and relying on the strength of the team is essential in those moments.
In your opinion, how has the restaurant industry evolved in the past few years, especially post-pandemic?
The industry has definitely evolved in terms of guest expectations and operational flexibility. Post-pandemic, there has been a shift toward prioritizing health and safety without compromising on the dining experience. Many restaurants have also adapted to new business models, like takeout or outdoor dining. For us, it was an opportunity to rethink how we connect with our guests and deliver exceptional experiences in new ways.
What are the biggest risks you face in your role, and how do you mitigate them?
One of the biggest risks is maintaining the fine balance between quality and cost management. With the rising cost of ingredients, it can be challenging to maintain profitability while keeping the quality up to Michelin standards. Additionally, ensuring compliance with health and safety regulations is critical. We regularly collaborate with experts and leverage top certifiers in the governance, compliance, and risk space to ensure we adhere to the highest standards, so we do not face unnecessary risks.
How do you stay inspired and innovative in a field as demanding as the culinary industry?
Inspiration comes from everywhere – travel, books, art, and most importantly, the people around me. The culinary world is constantly evolving, and keeping an open mind is key to staying innovative. I make it a point to attend culinary events, collaborate with peers, and experiment with new ingredients or techniques. I believe that innovation stems from a willingness to learn and push the boundaries of your comfort zone.
What role does your team play in maintaining the restaurant's Michelin-star quality?
My team is absolutely integral to everything we do. Michelin stars are not earned by one person alone – it is a collective effort. From our line cooks to the front-of-house staff, everyone plays a vital role in ensuring that the experience is flawless from start to finish. I am fortunate to work with a passionate and talented group of individuals who share my vision and hold themselves to the highest standards.
How do you handle the pressure that comes with maintaining Michelin-star quality?
It is a constant drive to improve and evolve. The pressure is real, but it is also motivating. I have learned that the key to handling pressure is preparation and trust in my team. We communicate constantly, stay organized, and make sure we are all aligned on what we are striving for. It is about not getting complacent and always looking for ways to improve, no matter how successful we may be.
Where do you see the future of Beach Walk Bistro in the next five years?
I see us continuing to evolve, staying at the forefront of culinary trends while honouring the traditions that have made us successful. We want to expand our influence, possibly with new locations, but we will always remain focused on quality. My hope is that Beach Walk Bistro continues to be a place where people can come to enjoy an unforgettable dining experience, one that surprises and delights every time.
As an Executive Chef, how do you approach governance, compliance, and risk management in the restaurant?
It is critical to maintain a proactive approach to governance, compliance, and risk management. We adhere strictly to health regulations, food safety standards, and ensure that all staff members are trained in these areas. We work closely with top certifiers in the industry, such as the National Restaurant Association, to ensure compliance. Managing risks like foodborne illness, allergens, and operational failures is key, and we take every precaution to protect our guests and our brand.
How do you balance your personal life with the demands of being an Executive Chef at such a high-profile restaurant?
It is definitely a balancing act. I am passionate about what I do, but I also make sure to carve out time for family and personal activities. The restaurant industry is demanding, but it is important to recharge and spend time with loved ones to maintain a healthy work-life balance. For me, it is about finding that equilibrium that allows me to give my best to the restaurant while also enjoying life outside of the kitchen.
What advice would you give to aspiring chefs looking to follow in your footsteps?
My advice would be to stay curious and never stop learning. The road to becoming a top-tier chef is not easy; it is about dedication, hard work, and a willingness to fail and grow. Find a mentor who can guide you, be open to constructive criticism, and always stay true to your passion for food. And most importantly, do not forget to enjoy the journey.
Chandler Davis’s journey as the Executive Chef at Beach Walk Bistro is defined by his unwavering commitment to fine dining, creativity, and leadership. By pushing the boundaries of culinary excellence and fostering a collaborative team environment, Davis ensures each dish tells a unique story, providing an unforgettable dining experience. His vision for blending tradition with innovation continues to set Beach Walk Bistro apart, ensuring its place at the forefront of the Michelin-star culinary world.
If you’re looking for inspiration and practical strategies to stay ahead in the dynamic world of the culinary industry, The Bizleader is your go-to resource. Explore insights that empower leaders to overcome challenges, seize opportunities, and drive long-term success.
