Today we’d like to introduce you to Johnathan Benvenuti
Johnathan, we appreciate you taking the time to share your story with us today. Where does your story begin?
I began cooking at an early age. My earliest memories are cooking with my mother. I worked my way through some of Orange County’s best kitchens at a young age working for some of Orange County’s best chefs. Where I met my business partner, Jason Scarborough. After winning second place on Hell’s kitchen, Jason and I begin working on our current business plan. We opened up Bar Becky in April of this year, paying respect to my mother and the spirit of her hospitality; cooking my Italian American heritage. Focusing on community and local produce with a California forward wine list and craft cocktails that match some of the cities best. I live a dream that most chefs chase their entire career for and I’m so proud to be able to cook the food. I grew up eating and tell stories through our dining experience at Bar Becky.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Our road has been like none I’ve ever heard or seen. We partnered with Ross pangolin to take over the building and rebrand. We started with a series of pop-ups to introduce our concept to the community and raise capital. The community has been like nothing. I could’ve ever imagine. Long Beach is a special place and holds a special place in my heart. Bar Becky is lucky to have such kind people come and dine with us day and day out. What we do at Bar Becky wouldn’t be appreciated the way it is in Long Beach anywhere else.
Can you tell our readers more about what you do and what you think sets you apart from others?
I think I’m most known for telling stories through my food and trying to tie a emotion to what I am cooking. My favorite dish on the menu are my mom’s Maple glaze carrots. We grew up, beating them all the time, my mom used to call them burnt carrots. The smell of them cooking on the line reminds me of a kid in the kitchen when she would cook them for us on a weekly basis. that’s a dish. I can never take off the menu. I think that’s what Jason does with his Wine list, telling stories about the grapes and the production behind it all. We both loved it mix up the Classics, and make them our own. I’ve seen Jason take some of the most approachable ingredients, and make them some thing, completely different from the norm, and I think service and atmosphere is everything. our job is to help people escape, they don’t come to eat at our restaurant they come to escape and connect. I’m so lucky that in our open kitchen, I get to connect with each guest and our team gets to know people beyond the food.
Who else deserves credit in your story?
The list of people to think is far too big for me. I’d love to think my family, my mother, obviously. My girlfriend, my children, my brother and sister, the entire community of Long Beach. All the regulars who continue to support Bar Becky daily. The staff that continues to push themselves and be better every single day. And I think my greatest things would be Jason Scarborough, my business partner. it was his idea to give me a platform dedicated to my mother. He pushes me every single day to be a better chef and business owner, and I continue to learn things. I never thought were possible from him.
Pricing:
- Chefs counter tasting menu Thursday at 6:30, Friday, Saturday, 530 and 8 for $125. Seven courses.
- All the cart menu pricing available at www.barbecky.com.
- Reservations for special events, such as our monthly vegetarian tasting menu and other fun events we throw in, can be found at www.exploretalk.com/barbecky
Contact Info:
- Website: https://www.barbecky.com
- Instagram: https://www.instagram.com/barbeckylbx
- Other: https://www.exploretock.com/barbecky
Image Credits
Bar Becky
