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

Carly Martinetti
Authority Magazine
Published in
12 min readOct 10, 2019

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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 Hottest New Restaurants; Guest of A Guest 10 of the Hottest Chefs Under 30 in America and Dallas Voice Best Chef In Dallas and Best Dining Experience In Dallas. Beto & Son has also been featured on the Travel Channel as one of the Best Mexican Bars in America. Before launching Beto & Son, Julian worked as a R&D chef for one of the largest international restaurant chains in the world, where he developed new food menu concepts. Julian has also worked for The Ritz-Carlton Hotels, in addition to his experience with acclaimed chef Dean Fearing, at his restaurant Fearing’s.

Thank you so much for doing this with us Julian! Can you share with our readers a story about what inspired you to become a chef (or restauranteur)?

I grew up glued to my father’s hip in his kitchens. Partially because I wanted the first bite, but also because I was fascinated with restaurants. They were so complex. Chefs were like conductors at a symphony. The front door…

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Carly Martinetti
Authority Magazine

2x pet tech founder, publicist, writer, and dog mom. I love learning about what makes CEOs tick.