Bestia (Los Angeles, CA)
Genevieve Gergis is a self-taught pastry chef and started baking out of necessity of satisfying her dessert cravings while studying to be a classical French horn player. Menashe, her now husband, landed his first kitchen job at an Israeli cafe and then subsequently took a job at La Terza, where Gergis was a hostess and they met for the first time. In 2010, Menashe and Gergis decided it was time to pursue their long awaited dream of opening a restaurant together. With a background in the field of interior design and furniture, Gergis played a key role in the design of Bestia and began working towards building a front of the house career. As time went on, that decision took a sharp turn when just a few months prior to opening in 2012, her obsession with sugar and her husband’s love of her desserts took reign and it was decided that she would take on the role as pastry chef. At Bestia, Menashe and Gergis work alongside each other to create a true husband and wife restaurant. On the pastry side, Gergis’s desserts focus on a clean and simple approach to create a daily changing menu that is centered on the freshest, most local ingredients possible. In 2013 Bestia received praise from Los Angeles Times’ Jonathan Gold; three stars from Besha Rodell at LA Weekly; and three stars from Patrick Kuh at Los Angeles Magazine which would then declare Bestia one of the Top 10 Best New Restaurants that year. The restaurant gets consistent recognition by Jonathan Gold for his annual Gold List, and Besha Rodell for LA Weekly’s Essentials list.
Saturday, March 9
Celebrate open flame cooking with savory grilled seafood offerings, chilled seafood bites and desserts prepared by 18 renowned chefs.