Quick Six With...Justin Beckett, the ‘Social Media Chef’ Who Went from Blog to Restaurant

Quick Six With...Justin Beckett, the ‘Social Media Chef’ Who Went from Blog to Restaurant

By Mae Velasco, Custom Content Editor

When you think of Phoenix, Ariz., you might think of the word “desert,” but when you’re at Phoenix restaurant Beckett’s Table, you’ll be thinking “dessert.” (Seriously, this Foodable Top 25-ranked restaurant featured on an episode of Table 42 whips up a succulent, build-your-own s’mores plate with house-made marshmallow, caramel-whipped peanut butter, and chocolate-dipped bacon.) Of course, with signature dishes like the Beckett’s Table fork tender short ribs, the menu caters to more than the sweet tooth.

At the helm is chef Justin Beckett, who also steers the kitchen at Southern Rail. From a dishwasher staring longingly at the hotline to finding himself in culinary school just days after graduating high school, he went on to become the youngest sous chef at Roy’s Hawaiian Fusion and being heralded as the “Social Media Chef” when he began blogging recipes from home — and this was back before he had a restaurant to call his own. Building a following before even having a building? Talk about impressive.

Beckett’s style is all about the classics and comfort. This culinary mastermind dabbles in New American fare with a deliciously Southern twist. Curious to learn more about what makes this chef tick? Here's what Beckett had to say when we asked him six, quick questions.

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Beckett's Table — A 5-Star Experience at a 3-Star Pricetag

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In this episode of Table 42, brought to you by the Foodable Network, we are in Phoenix at Beckett’s Table with Chef Justin Beckett. Chef Justin takes us into his kitchen to whip up some of his favorite dishes on the menu — all of which include housemade, upgraded ingredients to round out comfort dishes, including a Build-Your-Own-S’mores dessert, complete with chocolate-battered bacon, a peanut butter mousse, and caramel glaze. Watch the full episode as Chef Justin explains how to ensure a 4 to 5-star dining experience at a less expensive price tag, and to experience all Beckett's Table has to offer.

In the Kitchen: 2014 Predictions from a Chef

In the Kitchen: 2014 Predictions from a Chef

As we bid farewell to 2013 and ring in a new year, the importance of preparation becomes more stressed, especially in an industry that’s constantly evolving. One can only be so prepared for what the future holds, but gaining insight through industry professionals can certainly help. Last week, we gave readers predictions from three restaurant executives of what 2014 has in store. We’ve also recently covered what you can expect to happen on the social and digital front. The two – social & digital and the restaurant industry – are becoming much more integrated as chefs become more savvy on social media platforms and technology in restaurants continues to thrive. 

But what’s a 2014 prediction series without some chef involvement? After all, the chef is the backbone of a restaurant. Luckily, we were able to pull Chef Justin Beckett, Executive Chef & Owner of Beckett’s Table in Phoenix, AZ, out of the kitchen for a bit to talk social media, culinary trends and technology in the dining room.

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