The FX series The Bear has proven an effective depiction of the emotional turmoil found within the restaurant industry, revolving around its lead character, Carmy Berzatto—played by Jeremy Allen White—a classically trained chef who returns to his family's Italian beef shop in Chicago after his brother's suicide. Alongside him is his sous-chef, Sydney “Syd” Adamu played by Ayo Edebiri as the deuteragonist of the comedy-drama series who helps Carmy fix the restaurant.
Ayo Edebiri and Jeremy Allen White play Sydney Adamu and Carmy Berzatto respectively in the award-winning comedy series, ‘The Bear’ (Photo: IMDB)
The cast of ‘The Bear’ won Outstanding Comedy Series at the 2024 Emmy Awards (Photo: IMDB)
Since the show’s premiere on June 23, 2022, its depictions of cramped working conditions, fierce competitive spirit, and high levels of execution, and detail that define many restaurants have resonated deeply with epicureans around the world.
The show went on to win numerous awards, including three for the 2024 Emmy Awards (Outstanding Lead Actor in a Comedy Series, Outstanding Supporting Actor in a Comedy Series, Outstanding Comedy Series) and another three at the Screen Actors Guild Awards (Outstanding Performance by a Male Actor in a Comedy Series, Outstanding Performance by a Female Actor in a Comedy Series, Outstanding Performance by a Cast in a Comedy Series).
Real-life chef, Matty Matheson plays handyman Neil Fak in ‘The Bear’ (Photo: IMDB)
Perhaps the ultimate show of credibility from the dining industry is with the real-life chef cameos in the premiere of Season 3, which debuted on June 26, 2024. The guest appearances of these culinary stars, while brief, add to the visceral and authentic richness of the show. Canadian chef Matty Matheson who has a YouTube channel, four acclaimed restaurants, and a packaged-food brand also plays a significant role in the ensemble of The Bear as Neil Fak, a handyman-turned-server and chatterbox since Season 1.
By giving viewers a peek into how these culinary masters move and work, The Bear continues to entertain, educate and inspire, leaving an indelible impression. Here’s a detailed look at the notable chef appearances throughout the season:
Daniel Boulud
Episode: 1Scene: Kitchen consultation
Known for his expertise in French cooking, Boulud offers guidance on perfecting menus, demonstrating his precise approach to cuisine.
In the season premiere, filled with flashbacks, Carmy stands outside O’Hare International Airport and tells his sister Natalie (played by Abby Elliott) that "New York has everything." In the next scene, he is at 65th Street and Park Avenue, making his way into Daniel, the luxurious restaurant owned by renowned chef Daniel Boulud. Boulud himself appears on screen, personally training Carmy. One of the dishes featured is Boulud's famous sea bass wrapped in paper-thin slices of potato, a creation originally developed at Le Cirque.
René Redzepi
Episode: 1Scene: Foraging expedition
A pioneer of Nordic cuisine, Redzepi is depicted as a champion of sustainable and innovative cooking.
During the previous season, The Bear's pastry chef, Marcus (Lionel Boyce), traveled to Copenhagen to refine his skills, following in his boss's footsteps. Now we catch a glimpse of Carmy's own experience there, specifically at the renowned restaurant Noma, under the guidance of celebrated chef René Redzepi. As they both gaze at a wall adorned with photos of exquisite dishes, they exchange a knowing look and nod. Last year, Redzepi announced the eventual closure of Noma, currently holding three Michelin stars, for regular service by the end of 2024.
Thomas Keller
Episode: 10Scene: Fine dining service
With his Michelin-starred background, Keller displays his precision in plating techniques
In the first episode, Carmy revels in the luxurious atmosphere of the French Laundry in California. In the last episode, Chef Thomas Keller (also known for his work at Per Se) makes an appearance in an opening scene. While reminiscing about his own starting days at the restaurant, he demonstrates to Carmy how to remove a wishbone from a chicken and truss it properly. "I know people call me a chef, but our trade is cooking and that, to me, is such a profound profession, because we get to be part of people’s lives in significant ways,” Keller says. “So never forget that.”
NOW READ
9 work-friendly cafés to check out in the Klang Valley
May Lim of Kura’s Krafts on creating a pet-friendly craft beer haven