Meet Michelle Carpenter | Executive Chef & Owner

We had the good fortune of connecting with Michelle Carpenter and we’ve shared our conversation below.

Hi Michelle, is there something you can share with us that those outside of the industry might not be aware of?
Independent restaurants like Restaurant Beatrice and Zen Sushi are the places and spaces that drive culinary innovation despite the fact that our footprint is very small. New ideas, new practices, operational changes, mixology happens in small, independently-owned and operated concepts. Corporate chains that employ hundreds and thousands of people are focused on shareholder value and consistency. There is a place for them in the industry, of course. And I frequent a few chains myself, but a chef’s story can only ever be told at a small, independently-operated concept. Culture can only be preserved in places like Restaurant Beatrice, where our guests can learn something about Cajun/Creole folks and culture and my family and my ancestors.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
Of course, there were lots of challenges. There are still challenges every day. Opening post-pandemic while people were still getting sick was impossibly hard. The marketplace of employees was desolate, and there was a shortage of equipment, supplies, and inventory to develop a cohesive menu and bar program.

The biggest lesson that everyone struggles to learn and re-learn is to remember our values and hope for guests and employees who align with our mission.

The most important part of our story is that we hope other restaurants, other chefs, other businesses eventually adopt more sustainable, equitable practices. We are all responsible for the future. We should leave the earth in a condition that inhabitable for future generations. If we cannot change things, we can at least minimize our harm.

I think the only way you overcome challenges is to make a promise not to repeat the same mistakes.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Of course, I am partial to Oak Cliff. We have the best restaurants– so much variety here. Our neighborhood has rolling hills, charming, historic homes, and our streets are lined with trees. I don’t often leave a place that has so much true diversity. BIPOC and LGBTQ folks can feel safe here.

But when I leave, I leave to eat Korean BBQ: My favorite places are Ari in Carrollton and Seoul Garden.

The original, best Banh Mi in DFW: Ba Le in Arlington.

For Chinese food, I like Tian Tian and Wu Wei Din.

For Vietnamese food, I like PTT in Arlington.

Who else deserves some credit and recognition?
The Oak Cliff community has supported my first business, Zen Sushi, for the last 16 years, and I wouldn’t be able to open Restaurant Beatrice without this neighborhood.

And of course, I am grateful for all guests who understand our mission to serve the best possible contemporary Cajun/Creole food outside of Louisiana, sustainably, and using authentic heritage-driven recipes. My story is dedicated to the folks who recognize that food can be more than food. Food is an emblem of culture, a storytelling vessel, and an opportunity of connection.

Website: restaurantbeatrice.com

Instagram: instagram.com/restaurantbeatrice

Facebook: facebook.com/restaurantbeatrice

Image Credits
All photos are courtesy of Kate Voskova.