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A gem formed from grit

Chef Dean Yasharian '03 at Perle, the Pasadena, Calif., restaurant that he's scheduled for opening the week that city's restaurants closed for the pandemic. Still, the 50-seat restaurant has gained acclaim, including a Michelin Plate and a place in the Los Angeles Times "101 Best Restaurants in L.A." list.
Chef Dean Yasharian ’03 at Perle, the Pasadena, Calif., restaurant that he’d scheduled for opening the week the city’s restaurants closed for the pandemic. Still, the 50-seat restaurant has gained acclaim, including a Michelin Plate and a place in the Los Angeles Times “101 Best Restaurants in L.A.” list.
Yellowtail crudo at Perle
Yellowtail crudo at Perle
The interior or Perle Restaurant. Many of the renovations were completed by Yasharian and his wife, Pauline.
The interior or Perle Restaurant. Many of the renovations were completed by Yasharian and his wife, Pauline.

From the Spring 2022 edition of Penn College Magazine: Despite choosing “the worst time ever” to open his first solo venture, Michelin-trained Chef Dean Yasharian ’03 demonstrates resilience at Perle Restaurant in Pasadena, California. Read the story.

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