Issue link: https://www.e-digitaleditions.com/i/1182230
166 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 9 A s a junior at Monterey High School, Daniel Rader worked two punishing restaurant jobs, sleeping at night in his grand- parents' basement. Fast forward 20 years. He's now the executive chef for The Beach House at Lovers Point, the high-profile, landmark restaurant in Pacific Grove. "I'm humbled," he says. "It's my dream job, and I'm so thankful." His gratitude begins with his mother, who cooked with her young son and showed him how love can be expressed through food. But when a stubborn young man wanted to finish high school in Monterey, it was his grandmother who took him in and guided him through his adolescence. "She shaped me into who I am today," Rader says. "She would be so proud." His grandmother passed away dur- ing his senior year, leaving him virtually alone to plot his path. He continued in hospitality, working in numerous restaurants (he's lost count) and in numerous roles—from dishwasher to busser, server, bartender and bouncer. The past eight years he's spent as an understudy to the Peninsula's finest executive chefs. "All the hard work paid off," he says. "I feel I'm where I was meant to be." Rader's big break came when Beach House Managing General Par tner Kevin Phillips took a chance on someone with passion and drive but no previous experience as an executive chef. The job required more than cooking. Rader would need to manage a kitchen crew, work with purveyors, make schedules and spreadsheets, plan menus and keep food costs down. "I had interest from experienced executive chefs, but something about Daniel made me think to give this local guy his shot," says Phillips, who received scores of resumes from experienced executive chefs all over the country. "Something about Daniel made me think," continues Phillips, who managed the young and hungry high-schooler all those years ago at The Whaling Station in Monterey. "Mostly because I saw in his eyes how much it meant to him." Phillips also saw someone with high standards, a sense of organization, and an unmatched work ethic. "I could not be more proud of his dedication, discipline and commitment to the Beach House," Phillips says. "He works through days off, deals with equipment issues, all the time without complaining. When I thanked him recently after a very difficult weekend, he just said, 'I like to work, I'm healthy.'" Q: What's the most challenging part of your job? A: Filling in when people quit or call in sick. Every day is a challenge physically and mentally. Your mind is constantly running, so you have to double check things a lot. It's very draining but it's what I signed up for. My body aches and my mind is tired but I never give up and I keep pushing. This is the life I chose, and I love it. Q: Who most influenced your decision to become a chef? A: My mother. She always believed in me. Q: What's your favorite childhood food memory? A: Sitting on the counter with my kiddie knife chopping vegetables. Q: What person, living or dead, would you most want to eat dinner with? A: My grandmother. She was my best friend in life. Q: What's your go-to snack? A: Cheeseburgers. Hard Work Pays Off in the Kitchen Daniel Rader Helms The Beach House B Y L A R R Y H A R L A N D Rader's big break came when Beach House Managing General Partner Kevin Phillips took a chance on someone with passion and drive but no previous experience as an executive chef.