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    Chef Beorn Hockenhull

    Rancho Cucamonga, CA "Wine Country"

    International Tapas, Hawaiian Fusion

    Chef #724558

    Rancho Cucamonga, CA "Wine Country"

    Joined: Jan 12, 2008

    Birthday: Sep 02

    My Journal

    Saved Recipe Feta-Olive Stuffed Flatbread by evelyn/athens

    Mar 8, 2013 on Food.com

    Shared Recipe Grilled Tampico Chicken Breast

    "Based on a So Cal Mexican favorite involving marinating chicken thigh meat in Tampico brand citrus juice. In my version, I used whole chicken breast and use a blend of carrot and fruit juices for a healthier alternative! Great on the BBQ grill but works in a pan or in the oven too...Enjoy!"

    Nov 2, 2011 on Food.com

    Saved Recipe Grilled Salmon With Blackberry-Cabernet Coulis by CaliforniaJan

    Dec 2, 2010 on Food.com

    Saved Recipe Grilled Salmon With Blackberry-Cabernet Coulis by CaliforniaJan

    Dec 2, 2010 on Food.com

    Saved Recipe Grilled Salmon With Blackberry-Cabernet Coulis by CaliforniaJan

    Dec 2, 2010 on Food.com

    Saved Recipe Grilled Salmon With Blackberry-Cabernet Coulis by CaliforniaJan

    Dec 2, 2010 on Food.com

    Saved Recipe Roasted Salmon Fillets With Irish Whiskey by Elly in Canada

    Dec 2, 2010 on Food.com

    Saved Recipe Roasted Salmon Fillets With Irish Whiskey by Elly in Canada

    Dec 2, 2010 on Food.com

    « Previous 1 2 Next »

    About Me

    Everyone knows me as "Chef Beorn". I've been cooking professionally since 1994; I attended Le Cordon Bleu at the California School of Culinary Arts in Pasadena. It's great working as a chef because I enjoy making my living "playing" with food.

    Favorite Dish (this month): Won Tons stuffed with Curried Turkey, Serrano Peppers, Feta Cheese and Cranberry.

    Pet Peeves: Restaurants who aren't passionate about food and good service.

    The enjoyment of others inspires me to cook, I was a "late bloomer" when it came to realizing my talent so I'm eager to demonstrate what I can do!

    You can find me at DrinkTapasBar where I am the executive chef. My specialty is Pacific-West Coast Fusion; I take influence from my Hawaiian background and fuse it with cultures I've interacted with along the California coastline. At my restaurant, we focus on small plate appetizers done on a gourmet scale. Like Asian dim sum, you can create as many courses as you wish simply by picking it off the menu! 

    I enjoying food and the wonderful atmosphere it creates when combined with great friends. I hope to cook for you soon!

    Contact me at www.facebook.com/Ch efBeorn or 909.236.COOK

    Favorite Foods

    Dishes I'm becoming famous for:
    *Tri-Tip Sirloin Roast with Kentucky Bourbon Glaze
    *Hawaiian-Stylin' Grilled Pineapple Chicken
    *Chicken and Beef Roulade

    Favorite restaurant: DrinkTapasBar located next to the Historic Fox Theater in Pomona, CA

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