Courtney Storer on Restaurant Trends, the Joy of Dining, and the New Season of FX’s The Bear

Courtney Storer: We wanted to go deeper into what happens when the storm hits — literally. What does that bring out within yourself and within a team? Teamwork is obviously critical in operating restaurants, but there are moments that push you way beyond your limitations.

We’re already dealing with a team that’s operating at capacity in so many different ways, emotionally included. So when an outside force like a storm hits them, where does it take them? Does the restaurant come together, or do people drift apart? That dynamic is so important, and I think it’s something every restaurant — past, present, or future — deals with.

Resy: For people in the restaurant industry watching this season — or the series as a whole — what do you hope they take away from it?

Courtney Storer: I hope they see just how vital every single person on the team is. It’s never one person who makes a restaurant function. It truly takes a village, and every role is important.

One of the beautiful things about restaurants is the opportunity they provide. You can start at the bottom and work your way up, and there’s so much joy along the way. It’s not just chaos and stress. There are incredible positives — being close to food, being creative, learning a craft you’ll carry with you for the rest of your life.

The culinary arts teach you a lifelong skill, and how you choose to use that skill is really up to you. Throughout the series, you see these characters digging deeper into themselves, making decisions for one another, and rising to the occasion in ways that are unique to each of them.

Resy: Do you feel like working on The Bear helped you develop those kinds of skills over the last five seasons?

Courtney Storer: Absolutely. It really opened my eyes to how many people it takes to run an operation like this — not unlike a restaurant. Everyone brings their a-game, and that elevates the entire project.

I’ve gained so much respect for the entertainment industry because I honestly didn’t understand every corner of it or how much work goes into making something like The Bear. I’ve learned so much watching my brother pursue this career, and I have an incredible amount of respect for him.

It’s also been an honor to represent hospitality. I take that responsibility very seriously. It’s difficult to fully capture restaurant life in a television show, but we tried to be as honest as we possibly could.

Resy: Is there a particular moment or dish from the last five seasons that captures what The Bear is all about?

Courtney Storer: There are so many.

Resy: Can we talk about the short rib?

Courtney Storer: That probably has to wait until after the season comes out.

Resy: Then let’s talk about the cannoli.

Courtney Storer: Absolutely.

The cannoli is a great example because it’s a nostalgic food memory that’s recreated by this chosen family in the kitchen. As a chef, you often see your team understand you in ways other people don’t.

The Bear has this tough outer shell, but at its center there’s tenderness, care, love, and passion. A cannoli is the perfect metaphor: a crisp exterior with this soft, creamy center. You need both.

I think that’s what the show is at the end of the day. It explores vulnerability, interpersonal challenges, and what it means to be both a human being and a teammate in a restaurant.

Resy: One of the episodes that resonated with a lot of people was “Forks,” especially its ideas about hospitality. Do you have a hospitality experience that has stayed with you?

Courtney Storer: One million percent.

My first jobs were in small Italian delis in Chicago, and the first restaurant I worked at was a place called Sonny’s. I remember learning everything — from the proper way to take out the garbage to how intentional every task needed to be.

There was always that saying: “If you have time to lean, you have time to clean.” But it was also about being proactive and thinking two steps ahead.

What’s so significant about “Forks” is that every little act of care is intentional and taken seriously. Most people don’t realize that 90% of cooking is cleaning. Being organized, keeping your station clean, and taking care of your space creates the structure that allows everything else to happen. That changed my life.

I always think back to Sonny’s and the chef who trained me. He taught me how to stir salad dressing correctly. If you didn’t stir it the right way, the salad was off. It seems like such a tiny detail, but every single detail matters. Restaurants teach you so much.

Resy: Beyond food trends, are there any broader trends in restaurants that you think represent where the industry is headed?

Courtney Storer: I’ll answer that from my own experience.

I’ve worked in high-end fine dining, and I’ve worked in family-owned restaurants. I love both equally.

What chefs are trying to figure out now is how to build restaurants that work for their own lives while still serving their communities. Right now, people need community. They need tenderness.

Sometimes that influences the food itself. Sometimes it influences the dining experience. Maybe people want more family-style meals. Maybe they want something more theatrical. Maybe they want to watch chefs cook or experience different music.

Chefs have to pay attention to how people want to dine today. What are guests looking for? What kind of experience are they expecting?

Resy: How do you stay on top of that?

Courtney Storer: I go out and eat.

I’m lucky that so many of my friends are chefs, but I also genuinely love dining out. It’s like going to the theater. I enjoy trying different restaurants, different cuisines, and learning about flavors.

Living in Los Angeles, we’re incredibly fortunate to have amazing food everywhere. The things I remember most aren’t always the elaborate dishes. I love handwritten menus. I crave personal touches. I think people want to feel seen, and that includes when they go out to eat. Hospitality professionals should always ask themselves how they can make guests feel that way. Everything moves so fast now, but personally, I’m craving intimacy more than complexity.

Resy: What are some of your favorite restaurants in Los Angeles?

Courtney Storer: I love eating in the San Gabriel Valley. I eat a lot of Sichuan food and I’m always craving dumplings. I love Yang’s in Alhambra.

I also love going to the farmers’ markets and getting dumplings from the food stalls. We have incredible farmers markets with so many great vendors. I definitely miss Chicago hot dogs, although I do love a Dodger Dog.

I had an incredible meal at Betsy in Altadena. I love Bar Etoile. Baby Bistro is another favorite—I have friends doing really exciting things there.

I’m also always looking for great pizza. Quarter Sheets is fantastic, and there are so many chefs opening pop-ups and doing creative tasting menus or à la carte experiences.

More than anything, I want people to support small restaurants. Independent restaurants are having a difficult time right now, especially in Los Angeles. Supporting them is more important than ever. We really need each other.

FX’s The Bear now streaming on Hulu.