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