About Perle
Perle is the first solo venture from Michelin-trained chef, Dean Yasharian, featuring sustainable-focused, classic French dishes as well as modern, seasonal creations influenced by California’s fresh cuisine. Perle features a unique mirrored-menu concept, with one of Los Angeles' first French mirrored-menus which features seafood and meat on one side, and plant-based and vegetarian on the other. This concept also extends to a bi-weekly, ever-evolving “Taste of Perle” menu, featuring four dynamic courses that showcase seasonal and unique produce. Dishes were thoughtfully created with "every" diner in mind, with a variety of gluten-free items available on all menus.
Combining Chef Dean’s decades-long experience working in renowned restaurants in New York City and Europe with his deep-rooted farming heritage, Perle is inspired by a culinary ethos of refinement juxtaposed with rusticity — casual fine dining that equally welcomes the whole family, a group of friends, or those celebrating a special occasion.
We are proud of our French/California-inspired cuisine, crafted with the utmost attention to detail, and focusing on quality ingredients, sustainability, and utilizing organic produce whenever possible.
Perle's extensive wine and beer list is carefully curated by our General Manager and Sommelier, Nikki Langworthy.
About Chef
Dean Yasharian
Chef Dean Yasharian is the owner and executive chef at Perle, a French-inspired restaurant in Pasadena, California. Yasharian’s work ethic and passion for food emerged from his upbringing on a beef & dairy farm in upstate New York and has continued throughout his 20-year culinary career.
He has trained in the U.S. and Europe under world-renowned chefs, including Daniel Boulud, Gordon Ramsay and Daniel Clifford. Most recently, Yasharian was the executive chef at Chateau Marmont in Los Angeles, where he designed and restructured the kitchen and menu, improving performance in efficiency, quality and profitability.
Previously, Yasharian honed his skills under Michelin-starred French chef Daniel Boulud for 10 years as sous chef at Restaurant Daniel in New York City before helping open two Bar Boulud restaurants, as chef de cuisine in NYC and executive chef in London.
Yasharian’s culinary history also includes working as sous chef at Restaurant Gordon Ramsay in NYC, when the restaurant was awarded two Michelin stars in his first year, and as chef de partie at Midsummer House in Cambridge, England, which obtained a second Michelin star during his time there.
Yasharian is also a former winner of Food Network’s cooking competition, “Chopped.”
About General Manager Nikki Langworthy
Originally from England, Nikki still has a British accent but does not miss the weather! Having grown up in the English countryside, Nikki’s first job was front of house at an AA Rosette awarded Restaurant and Pub in Lincolnshire. When she moved to London, Nikki immersed herself in the restaurant scene as well as traveled within Europe experiencing the exciting food and wine culture.
Nikki has worked in the US and UK including working for the International Restaurant Group, D&D London at Bluebird Chelsea, and the flagship restaurant at Harrods, London, as a Host Manager and Events Executive. Nikki’s experience also includes working as a Personal Assistant for Lady Elizabeth Anson – a party planner for the Royal Family.
A hiatus from the industry led Nikki to work for a London-based recruitment company where she grew to management within the first year. By year two, she was relocated from London to New York City to assist in opening their new office location. Most recently, Nikki was the General Manager and Event Manager for The Raymond 1886 here in Pasadena.
A level one sommelier with the Court of Master Sommeliers, Nikki is looking forward to continuing her wine training.
In her spare time, Nikki enjoys going to the theater and took a Groundlings Improv course when she first arrived in Los Angeles.
About Perle Pottery
Working in conjunction with the food and antique decor of Perle Restaurant, Perle Pottery was created to further customize and enhance the dining experience for our guests. From French onion soup bowls to teacups, each piece is thrown on the potter’s wheel by Chef Dean’s wife and co-owner, Pauline.
History
Named after his daughter, Chef/Owner Dean Yasharian’s Perle Restaurant is a culmination of 2 years of careful planning and research. Renovating much of the restaurant space himself and with the help of family and friends, Chef Dean was slated to open Perle in March 2020, days after the initial restaurant closures and stay-at-home order.
Closed for 3 months, the restaurant finally opened the end of June 2020.