Fred Beebe
Post Haste | Philadelphia
FEBRUARY 2024
Fred Beebe’s career in the industry began when he and now business partner Gabe Guerrero, inspired by their readings of Michael Pollan, opened up a restaurant on their college campus. After they graduated, Beebe got his first professional kitchen job at Blue Hill at Stone Barns, where he was greatly influenced by the culture of sustainability, sourcing, and farming. He left Blue Hill and went to work at The Breslin, before deciding to take a step away from the industry. Beebe wanted to see if he could make a career for himself in the world outside of restaurants, but after a year in advertising, Beebe realized he needed to be back behind the bar.
He returned to the industry and got a job at Momofuku Ssäm Bar under Beverage Director John deBary, working his way up to head bartender. In 2018, he left and started to develop his personal cocktail philosophy while working at Sunday in Brooklyn under the guidance of Rising Stars alum Brian Evans. Beebe became adamant about locally sourcing ingredients, from spirit to garnish. He stayed there up until the start of the pandemic, when he and Guerrero sat down and wrote out a business plan for their future bar. Beebe wanted to create a place that was comfortable, fun, and focused on local ingredients. The pair was drawn to the culture and community of Philadelphia (where Guerrero has lived for 15 years) and opened their bar, Post Haste, in 2023. With a rigorous commitment to sourcing and sustainability, Beebe has built a thoughtful bar program and backbar, using ingredients and products sourced exclusively from east of the Mississippi.
