Storer, sister of series creator Chris Storer, has worked in high-profile kitchens from Verjus in Paris to Jon & Vinny’s in L.A., but her most recent job has been to serve as “The Bear’s” culinary producer, getting the writers, cast and crew acclimated to the world the series takes place in.
The triumphs are informed by Storer’s achievements and relationships, too. By the end of Season 2, Carmy and Sydney have designed a tasting menu that’s both personal and Michelin star-worthy. Mirroring that behind the scenes, Storer designed that menu in collaboration with Tim Flores and Genie Kwon of Chicago’s Kasama: “Tim and I worked together at GT Fish & Oyster when we were babies. I was a server, he was a food runner and we were just buds,” Storer recalls.
Yes, definitely. Those are the conversations I have with the writers. And with Joanna Calo and Chris, and being able to say, “Guys, this doesn’t feel right. This doesn’t really happen,” even if it’s a script issue. And I have the the most amazing team. They’re like, “Okay, can you explain what would happen?” It’s bigger than me just being the culinary mind and saying, “You guys go and do it.
Season 1 was all about how toxic and chaotic the kitchen of the Beef was, and in Season 2 is the characters work on opening the Bear. How did you approach building the culture of thethere are moments when people fall back into their ways. It definitely stands out that the women — Sydney, Natalie, Tina — are essential to turning the restaurant culture around this season.