Perle offers a sustainable and organic-focused menu featuring classic French dishes, as well as modern, seasonal creations influenced by California’s fresh cuisine. Perle also features a mirrored menu concept, with half of the menu consisting of meat and seafood dishes and the other half composed of vegetarian and plant/based dishes.
Chef Dean Yasharian is the owner and executive chef at Perle. Yasharian’s work ethic and passion for food emerged from his upbringing on a 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.