DISH to Designated James Beard Nominee
A Conversation with Rachel McGill and Jacque Genovese
Rachel McGill is a Lincolnite, born and raised. In 2022, she was honored as a Nominee by the James Beard Foundation which recognizes the “best of the best” in the culinary world. I sat down with Rachel to learn more about her love for food and community, and what being a Nominee means to her.
When did you first discover your passion for cooking?
I was 21 working at Jack’s Bar & Grill in the Haymarket. I had no cooking experience but I loved it, and they let me run the show. I taught myself to cook by reading cook books and watching videos.
How did you come to own the DISH Restaurant?
I worked at DISH for a couple of years as a sous chef. When the owner decided to sell, my then partner and I bought the restaurant in 2016, and it’s been a whirlwind ever since.
What do you enjoy about being head chef?
I love the freedom of creating whatever I want. It took me a little while before I spread my wings with my style of cooking. I started by slowly changing the menu, moving toward more seasonal items. Today, our menu is entirely what we’re able to source locally each day. Designing unique dishes is really fun for me.
Where does your creative inspiration come from?
In high school I went to an arts and humanities focused-program and really loved art, but I could never find my medium. With food, I don’t do the same thing every day – and I love that. It scratches that creative itch for me.
How does your creativity impact patrons and staff?
Our patrons love that the menu changes regularly and will ask what new dishes we’ve added. It also keeps my team engaged and excited about what they are cooking and serving. Some of my sous chefs have been with me since their culinary program at Southeast Community College and it’s fun to watch their evolution. The bar staff are equally inspired to develop unique specialty drinks.
How did receiving the James Beard Nomination affect your business?
The James Beard Foundation is about uplifting people in the culinary industry as a whole. Applicants must describe how they and their restaurant align with the Foundation’s core values: equity, transparency, respect, and integrity, what your goals are, and how you do food well. The Foundation sends someone unannounced to experience your cooking. I had no idea when someone came to DISH or that I was even in the running until I received the nomination.
Since being named a Nominee, our business has increased by 25% month-after-month. It was an insane time because it was all post-Covid and we had just fully opened back up. The Lincoln community really supports DISH. The relationship we have with The Lied Center, UNL, and the downtown as a whole is amazing. We have a queer and inclusive staff and it’s been fun to be a part of that community, as well as to offer a unique and welcoming experience. People appreciate us.
What does being a James Beard Nominee mean to you?
It means so much. It validates all the work I’ve put in over the years. To be one of 250 chefs recognized on this national stage is so amazing. Thousands of people submitted applications and to be one of the chefs selected was a huge honor. Chefs that I admire and aspire to be like are in this group, so to be seen on their level is pretty amazing considering that I am a small-business owner going up against chefs who work for
major corporations.
How has being a Nominee elevated you in the culinary world?
I filmed a Chopped episode last fall (it aired in August 2023). The show producers reached out to me so I’m sure that had something to do with my nomination. I’ve also gotten some national/international recognition. We have had guests come to the restaurant to dine. It’s great to hear how their dining experience at DISH is being compared to restaurants in larger cities around the country and world.
What does the future hold for you?
I don’t know what the future looks like but I know I will be ambitious and continue to drive forward. DISH is what I’m doing now, but it won’t be the only thing that I do.