Meet the Tastemakers: “Rejection is vital to growth” With Chef Julian Rodarte of Beto & Son

Rejection is vital to growth. I wish someone had told me to never fear failure. Before I owned a restaurant, I was a very timid chef. I cared way too much about what I thought people would say about my food, without even giving them a taste to get their actual feedback. Rejection is vital to the growth of an individual, embrace it and use it to grow in your craft, and as a person.

At only 23, chef Julian Rodarte and his father, Beto Rodarte founded Beto & Son — a chef-inspired, Next Generation Mexican restaurant located in Dallas, Texas. In partnership with his father Beto, Julian brings a fresh vibe to old-school Mexican family cooking. It was in his dad’s restaurant kitchens that Julian first fell in love with cooking — and his love and inspiration for his craft has only grown stronger. Julian was a semifinalist nominee for Forbes 30 Under 30 and was listed as the youngest of Zagat’s 30 Under 30 Most Innovated Chefs in the U.S. Both chef Julian and his restaurant, Beto & Son, have won additional numerous awards, including: Zagat Top 15…