Joey Beato

Executive Chef/Partner

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.  Joey originally met restauranteur Quay Tao and joined The Portage team as Executive Chef going on to open Community Tavern as the Executive Chef / Partner and now Cochinita.  Joey's has earned a growing list of accolades including Zagat 30 Under 30 Honoree (2015) and landing Community Tavern on the 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 Cochinita Taco Co, and Community Tavern.

Brenna Beato

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 Cochinita Taco Co.