Chef Beorn profile picture

Chef Beorn

I am here for Networking

About Me

Aloha!! Chef Beorn is professionally trained through world-renowned Le Cordon Bleu at the California School of Culinary Arts.Chef Beorn's culinary specialties include a fusion of Hawaiian and French cuisine.10 years of experience in large volume Corporate Catering, Sales and Account Management.He is esteemed for his passion for aloha, customer service, quality control, revenue growth, and team building. He is fluent in Spanish.Chef Beorn’s ability to think and operate “out side the box”, creates a pronounced breath of fresh air that innovates the catering industry.His heart for customer satisfaction, ambiance and the eclectic, overflow to his guests, creating truly memorable experiences.Harvard Investments opens , reception hosted by Chef Beorn. Chardonnay pinkies raised in salute to another memorable experience produced by our very own Chef. Beorn.With a recipe combining passion, innate culinary expertise and a sense of palatial creativity, Chef Beorn expressed a culinary signature of his own. His heart for customer satisfaction, ambiance and the eclectic, overflow to every guest.Chef Beorn is esteemed among colleague and client for his passion for customer service, quality control, and the perpetual quest for ultimate dining and culinary experiences. He is in tune with and understands the perspective of consumer, staff, and investor.Meke Aloha!!! ____

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My Interests

I'd like to meet:

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Music:

PROFESSIONAL EXPERIENCE Banquet Cook, Wolfgang Puck Catering and Events *Responsible for banquet prep, cooking and plating for high volume events for 600-1200 guests at the Kodak Theatre. *Part of team for the Shrine Auditorium’s final OSCAR Ceremony.Stand In Chef, Iron Chef America,’Battle of the Masters’. Episodes 1-3 *Produced by Food Network at the Los Angeles Sound Stage. Featuring Masaharu Morimoto and challengers Bobby Flay, Mario Batali, andWolfgang PuckProduction Support Bistro 561, Pasadena, Ca *Production for events serving up to 700 guests. *Prepared global fusion fine dining menu, under the guidance of Chefs David Edens and Mike Pergl *Responsible for Protein, Pasta, Vegetarian & Garde Manger stations.Catering Staff (Contract), Crème de la Crème Catering *Responsible for general prep and food expediting for up to 200 guests.Catering Manager/Chef, My Little Grass Shack * Served corporate and private party events of 50 - 400 guests per event. *Designed menus and trained staff. *Negotiated pricing for catering services. Executive Catering Chef, Santa Maria Grill *Advised clients on menu choices dietary choices regarding menu choices, diet, and budgetary logistics for catered events. *Coordinated event service for private, corporate, and special concession events for up to 10,000 guests. *Trained new employees in sales techniques, customer service, sanitation, and safety. *Created new marketing materials, which established company’s brand visibility.Marketing Director, Rutt's Hawaiian Café *Created menu, policies, and advertising for new banquet expansion. *Designed and executed marketing campaign for entertainment showcase. Catering Staff (Contract), A to Z Catering *Supported Executive Chef in menu creation, on-site cooking, and service for 100-700 guests.Grill Chef, Santa Maria Barbecue Company *Supported head chef in preparation of menu for large volume corporate and private parties. *Trained new team members in customer service, public relations, and safety. ____

Movies:

Other Notable Experience: Sony Pictures, Jack Nicholson, Denzel Washington, Former LA Sheriff Sherman Block, LA Councilwoman Yvonne Braithwaite-Burke, Harvard Investments, Radio Stations: AM 640 KFI Bill Handle, KJLH, 91X, Sam’s Club fundraiser for Children’s Miracle Network, SONY Pictures, LAPD Police Academy, FBI/SWAT, USC, UCLA, and University of Phoenix.

Television:

Top Chef rocks! Kitchen Nightmares on the BBC is amazing!

Books:

Kitchen Confidential by Anthony Bourdain Bone in the Throat by Anthony Bourdain

Heroes:

My Wife... My Folks