The Bear
Summary
Since the beginning of the series , The Bearhas become know for its impressive roster of Edgar Albert Guest stars , but season 3 is the first time a across-the-board numeral of tangible - biography chef appear alongside The Bear ’s restaurant staff . The Bearhas previously had genuine chef star in the series , such asMatty Matheson as Neil Fak , a recurring character . Additionally , Donnie Madia and Chris Zucchero are two other familiar faces in the culinary industry who have had minor rolesin previous season . The choice to include a variety of chef in this season shit sense following the opening of the titular restaurant .
Carmy ’s ( Jeremy Allen White ) culinary education before The Bear eating place also play a large part in season 3 , taking cast in the mannikin of flashback . These flashbacks are where a few of the real - life sentence chef guest appearing hap . The chefs , portraying themselves , are mentors throughout Carmy ’s calling . The remainder of the cameo occur in the time of year finale . During the scenery , they share calling advice that aligns with the biggest concern Carmy and Sydney ( Ayo Edebiri ) have bythe end ofThe Bearseason 3 .
The Bear has earned the title of one of television system ’s most poignant and innovative drama series in just 3 seasons . Here are all 28 episodes , order .
Matty Matheson
Owner of Matty’s Patty’s Burger Club
Behind the panorama , Matheson is more than just an actor inThe Bear
Matty Matheson has been a recurring grapheme onThe Bearsince season 1 as Neil Fak , but oddly enough , Matheson never cook as his character . The Fak familyare tight protagonist of the Berzattos and Neil work as the odd-job man for the restaurant . Behind the scenes , Matheson is more than just an worker inThe Bear . He ’s also a manufacturer for the seriesand helps out as a culinary adviser . abide in Canada , Matheson begin his career at local restaurants and worked as the executive chef at Parts & Labour in Toronto until its closing in 2019 . Now , Matheson own multiple restaurants in the domain , let in Prime Seafood Palace and Matty ’s Patty ’s Burger Club .
Chris Zucchero
Owner of Mr. Beef
Before there was The Bear , there was The Original Beef of Chicagoland , the eating place at the plaza of the FX series . The fictitious Italian kick sandwich shop inThe Bearis inspired by a real restaurant , likewise named Mr. Beef . Located in Chicago and found by Joe Zucchero , Mr. Beef has a close connective to the series . Zucchero ’s boy , Chris Zucchero , is longtime booster withThe Bear ’s creator , Christopher Storer , and has made a few visual aspect on the show . antecedently , Zucchero ’s character Chi - Chi could be seen delivering box of nutrient to Carmy . This continues in time of year 3 , but Zucchero also helps out Ebraheim ( Edwin Lee Gibson ) at the sandwich windowpane in " Legacy . "
Daniel Boulud
Owner of Daniel
Before returning to Chicago to restore up his comrade ’s restaurant , Carmy explored the culinary offerings of New York City . Daniel Boulud is one of the first chefs he encounter , and the first literal chef to guest star during the season . Audiences see the French chef mentor Carmy during one of the many flashback inThe Bearseason 3 ’s first episode , " Tomorrow . “In the episode , Carmy works at Boulud ’s veridical - life eponymic eating house , which presently has two Michelin stars . Boulud is the complete chef to transform Carmy , as his career is quite remarkable . Starting as a chef , Boulud now has his own management company and owns multiple eating house worldwide .
Thomas Keller
Head chef at The French Laundry
It ’s understood that Carmy has had the chance to rectify his culinary skills with prominent chefs , butThe Bearseason 3 is the first time we see the full extent of his days of learning . One of the real - life chefs Carmy learns from is Thomas Keller . Both Keller and his restaurant The Gallic Laundry make cameosduring the season . During a flashback in the finale , " Forever , " Keller is learn Carmy how to make roast chicken . The advice Keller lend to Carmy during the scene is one of thebest quotes inThe Bearseason 3 , making a strong shock on Carmy and informing the type of chef hearing see in the present day during his operation of The Bear .
René Redzepi
Founder, head chef, and co-owner of Noma
Copenhagen , Denmark is the positioning forThe Bearseason 2 , episode 4 , " Honeydew . " There , Marcus builds upon his pastry skills , learning from Chef Luca ( Will Poulter ) at a restaurant audiences are made to assume is Noma . The restaurant has three Michelin asterisk and is operated by René Redzepi , but season 3 is the first meter the famous chef is seen inThe Bear . Redzepi ’s cameo is quick , but for those familiar with his career , his abbreviated appearing says a lot . During " Tomorrow , " the Danish chef is take in when Carmy walks by and Redzepi is look over image of plated meals .
Paulie James
Owns and operates Uncle Paulie’s Deli
Alongside Zucchero ’s Chi - Chi is Paulie James as Chuckie . Both worked at the eating house when it was escape by Michael and " Legacy " attend the two returning to their jobs . Together , Chi - Chi and Chuckie help Ebra go The Bear ’s sandwich windowpane to get things moving at a warm tread . James ' role inThe Bearseason 3 is quite similar to his factual line of work as a sandwich maker . In real life , James operate Uncle Paulie ’s Deli , which has been open since 2017 and has locations in Los Angeles and Las Vegas . The menu at Uncle Paulie ’s Deli is inspired by the sandwich shops James eat at growing up in New York City .
The Bear season 3 introduces several possibilities that could judder up the winning formula of the serial , peculiarly regarding Sydney ’s next move .
Dave Beran
Executive chef at Pasjoli
The chef and owner of Pasjoli , Dave Beran , fits in withThe Bear ’s Chicago setting . Before have the California restaurants , Pasjoli and the now - closed Dialogue , — both of which have earned one Michelin star — Beran crop in the Windy City . Beran was a chef at Next and Alinea , working at the former as executive chef . InThe Bear , Beran is work with Carmy at a fictionalise version of Chicago ’s Ever restaurant , own by Chef Terry ( Olivia Colman ) on - screen and Curtis Duffy in genuine lifespan ( viaEater Chicago ) . However , The Bearseason 3 is not the first time Beran and White have forge together . In preparation for time of year 1 , White cash in one’s chips to Pasjoli and learned from its faculty .
Grant Achatz
Head chef at Alinea
The Bear ’s season 3 finale bring out thatChef Terry is closing Ever . To honor Terry ’s accomplishments and the esteemed restaurant , a nifty routine of chefs arrive in attendance . One of these chef is Grant Achatz . Awarded six James Beard awarding , Achatz is the caput chef and co - proprietor of the notable , three - Michelin - starred Chicago restaurant Alinea . During his cameo , he ’s talking to Luca , who is visibly fascinated by the chef ’s culinary attainment . Achatz is known for combining food for thought with scientific discipline — molecular gastronomy . An example of this is edible atomic number 2 balloon , one of the carte detail Luca is eager to discuss ( viaBusiness Insider ) .
Will Guidara
Co-founder of the Make It Nice hospitality group
The Holy Writ of Will Guidara make a cameo inThe Bearbefore he does . In time of year 2 , when Richie ( Ebon Moss - Bachrach ) stages at Ever , he ’s regard readingUnreasonable Hospitality , a book by Guidara . While at Ever ’s close dinner party , Guidara talk about being a young child and woolgather of open a restaurantbecause of how playfulness it seemed . Guidara describes the surroundings as an " orchestrated craze . " In actual life , Guidara is well accomplished and 2011 was the year he and chef Daniel Humm founded the Make It Nice hospitality grouping . Guidara also co - wrote the story ofThe Bearseason 3 ’s " threshold " episode with Storer .
Wylie Dufresne
Chef at Stretch Pizza
During the start of Ever ’s closing dinner , Carmy has a conversation with Wylie Dufresne . Many of Dufresne ’s restaurant have closed their doors , including New York ’s wd~50 and Alder , but he does currently own Stretch Pizza in Manhattan . likewise to Achatz , Dufresne is famous in the world of molecular gastronomyand , in 2001 , Food & Wine magazine gave him the America ’s Ten Best Chefs award . During this conversation , Carmy and Dufresne are not alone . They are joined by restaurateur Kevin Boehm . Though not a chef , Boehm is a big name in Chicago ’s dining scene , with many of the eating place he operates being located in the metropolis .
