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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
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