2. Carrot Cardamon Bisque $7 half $14 full qrt
3.Herb and Cumin Brussel Sprouts $10
4.Lentil Herb Veggie Fritters with applesauce and vegan sour cream $12
5.Raw Beet Salad $7
7. Kale Ginger,garlic,lemon and fresh herb salad $7
8. Chef be-live’s Nacho Kale chips $7
9.Cacao Avocado Pudding Parfait $7
5660 Pacific Cost Highway, #E
Long Beach,Ca 90814
Delivery available to OC and LA for $15
who had her recipes published in ‘Women’s Day Magazine’! Bless her soul, she passed on too soon and
Joseph became a single father, a role model to say the least raising my Mother and four other children!
This beautiful Italian-American family continued surviving and keeping on through
perseverance like those that came before and soon enough, I, Joseph K Waller was born into a family
rich in love, passion and Great Food. Marinated peppers in balsamic vinegar, fresh artichokes in herb
broth, pastas and pizza from scratch, huge pots of tomato sauce awaking me from sleep were regular in
my life growing up. Grandpa Joseph would cater all of our family gatherings with course after course
of simple, delicate, always authentic dishes made with love as the first ingredient.
Gourmet exposure led me to start creating varieties of paper thin omelets at the age of 13 with
intricate, diverse fillings. I then began dish washing at a 25 point- Zagat rated fine dining restaurant
name The Country House in Stony Brook, NY. The Chef took a liking to my work ethic and eagerness
to learn and complete tasks efficiently so he bumped me up to line cook within 2 months of
dishwashing. I solely and successfully ran just about every station in that restaurant within the first
year. At this point, I was hooked and the gates of the wonderful world of food had opened.
Johnson & Wales University, a culinary school in Providence RI, became the next stop on my
chef journey as I worked side by side 30 and 40 year chefs from around the world in classes ranging
from classical French to Table side cooking to Raw, Vegan Desserts and countless others. This
exposure revealed the vast array of areas of study I could pursue. I chose a Nutrition major with
traditional Culinary Arts techniques as the foundation, the first program to infuse healthy and gourmet
together in one course in the entire country. 2004 marked the completion of my school studies as I
received my Bachelor’s of Science degree with a 3.3 GPA.
California here I come! Destined on a dream, I left the NY nest and came to see what all the
fuss is about here in the west coast. Music legends like Bob Dillion and Jim Morrison tapped into my
inner artist and lured me to the coast with the most as far as art and creativity goes, never mind the land
of conscious healthy living practiced by many, a perfect setting for an up and coming health focused
chef to be.
Well, CA delivered on all cylinders and my journeys here have been filled with wonder, music,
joy and fun!! Invaluable experience in top notch, health conscious restaurants as chef de cuisine and
executive chef, including The Inn of the Seventh Ray in Topanga Canyon and Sun Cafe in Studio City
taught me the skills and Know-how to finally have my very own food service operation and I co-
created from scratch Banjara Bistro, with my awesome partner, an eclectic gourmet crepe food truck
based in the South Bay area of Northern California. 5 years, almost 50- 5 star yelp reviews and 3 food
truck catered weddings later, we decided to gracefully bow out of our lovely truck into our own paths
pursuing further dreams spawned from making this one a reality…
Even as my life growing up was highlighted with sound cuisine during family gatherings, my
young diet mainly consisted of entirely too much generally unhealthy items and fast food. I have now
persevered and come full circle in my own growth as a practicing vegan chef for over the last decade!
What an amazing ride it has been throughout the infinite avenues of food. Ive learned the best
ingredients in any recipe are love, patience and care, often scarce in supply in our profession,
nonetheless, needed, to rebalance our habitually inclined ways. We are redefining gourmet, one mind
blowing vegan creation after another, I am so grateful to be a healthy ingredient in the tasty soup that is
our world today. May our vast flavors always align in harmony and complement. Buon Appetito !