The butcher team at The Smoke House Market are Ford Hotel Supply's Chefs of the Month

Partner Content

By Sauce Staff // February 17, 2023

Chef of the Month is sponsored by Ford Hotel Supply.


Name: Dale Beauchamp

Where are you originally from? Milwaukee, WI

Where did you go to school? Hillsboro R-3, Forest Park Community College

How did you get to where you are? I went to culinary school at 23, which helped me to land positions with Kaldi's Coffee, Half & Half/Little Country Gentleman, Gringo and ultimately Ibby's at Washington University as Executive Chef. I've been with The Smoke House since Fall 2020.

Favorite menu item: Snake River Farms Waygu Zabuton steaks

Three cool facts:
• I have an amazing 8 year old son named Maddox.
• Although I've never worked in Asian restaurants, it's my favorite style to cook, eat and learn about.
• I became infatuated with mushroom hunting in 2022 and can't wait to start foraging again this year.

What is your favorite piece of equipment or kitchen item? Vitamix - no other blender can make sauces and marinades so quickly and efficiently.

Name: Paul Cissell

Position: Head Meat Cutter/Smokemaster

Where are you originally from? STL born and raised

Where did you go to school? St. Dominic High School/St. Louis Community College/Lindenwood

How did you get to where you are? I worked at a small mom & pop shop doing whole animal butchery, then a corporate company and joined Local 86 Meat Cutter Union. I've been at The Smoke House Market for 18 years and have 31 years of meat cutting experience.

Favorite menu item: Prime ribeye steak, blue cheese casserole and butternut squash with cabernet butter

Three cool facts:
• I'm a father to two beautiful, smart girls and husband to a beautiful, smart wife.
• I'm an avid outdoorsman and love to hunt, fish and go boating.
• I love to build, restore and rehab houses and old things.

What is your favorite piece of equipment or kitchen item? Southern Pride SP-700 series smoker

Name: Nick Hermann

Position: Fishmonger/Butcher

Where are you originally from? St. Louis

Where did you go to school? Forest Park Community College – Culinary Arts

How did you get to where you are? Putting in the effort to always learn

Favorite menu item: The Prime Ribeye with the biggest cap

Three cool facts:
• I'm a Vegas enthusiast.
• I live to travel.
• I collect Bourbon.

What is your favorite piece of equipment or kitchen item? Scimitar Knife