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About Smoke Berkeley
My passion is cooking tasty regional cuisines featuring fresh, local, organic and natural meats, vegetables and fruits. Before I graduated from the California Culinary Academy and attended the Cordon Bleu Culinary Arts School in Paris, I was taught to bake pies by my Aunt Audye. Her teaching led me to create an apple pie that won Blue Ribbon for the Best Apple Pie at the State Fair of Texas, a Blue Ribbon for the Best Chocolate Pecan Pie at the Blanco County Fair and other awards.
I was raised on Texas BarBQ and studied the technique of the famous smokehouse chef Sonny Bryan in Dallas. At the California Culinary Academy I developed the recipe for my signature dish Tea-Smoked Salmon. I am bringing all the cooking skills I learned in Texas, California and France together at SMOKE BERKELEY. I hope you will join me and taste the difference.