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    Chef Beorn Hockenhull

    Member since Jan 2008

    Chef #724558

    From United States

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    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 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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