About Us

Welcome to Beacon La, the one stop destination for all your recipe needs. We are a community of home cooks and chefs showcasing some of the best recipes for all kinds of cuisines. And we promote recipes using different means of technology.

For instance, in this age of millennials, we have a solid grip on each facet of social media ranging from Facebook to Instagram. You can find us in these platforms where we relentlessly promote some of the best recipes that we have in our catalogue.

At Beacon La, We value food and understand that making a delicious dish is one of the most important things in the world. Keeping that in mind, we try to make an impact in the world by providing high quality recipes for different dishes. Whether it is America’s finest Apple Pie, China’s awesome Dumplings or India’s flaming hot curries, we try to cover all kinds of cuisines and fusions.

For every recipe, we provide you a detailed list of ingredients before the actual preparation method. We also give you a brief overview of all the things that you need to know about that certain dish. The instructions are easy to follow and we utilize simple written english so, everyone can understand our recipes. All of our recipes are tried and tested by world class chefs and normal house cooks. You don’t need to be a fancy chef on a 5 star restaurant to make good food, that’s what we believe in and that is what we are trying to do with Beacon La.

The best thing about Beacon La is that we cater to a mass audience, you can find every type of recipes here ranging from a simple hot dog to a complex gravy. Food is our passion and we try our best to  provide a good deal of information about food and how to prepare so many food items. We believe that knowledge needs to be shared and we are here for exactly that.

Remember, If you love to eat, you will love Beacon La.

Born in Nepal, in 1951, Bikram left his homeland at the age of twenty-two to pursue his dream of becoming a Chef in the United States. With limited English, yet limitless aspirations, he readily found employment as a teppan chef in a Japanese restaurant in Los Angeles. His desire to broaden his education in different cuisines, however, was insatiable and he was encouraged by his mentor, Hideo Yamashiro, of Shiro in Pasadena, to broaden his horizons.

Accepting a position with the well-known French restaurant Ma Maison, Bikram found himself under the direct tutelage of an up-and-coming star chef by the name of Wolfgang Puck. This was to be the beginning of a long and very influential relationship. From the outset, it was obvious to Bikram that the cuisine Puck was creating was something very different and the start of something big.

After a stunning residency onboard Wolfgang’s adventure into what was then the avant-garde, Bikram felt compelled to fine-tune his foundational cooking skills. Thus, he joined L’Ermitage, to take advantage of an opportunity to work alongside highly regarded French chef Michel Blanchet. This period, more than any other, was where Bikram honed the classical training and stylings for which he is known and respected.

In 1982, wishing to deepen his experience of the unbridled creativity of Wolfgang Puck, Bikram returned to the master’s kitchen when he accepted a position at Spago. Recognizing Bikram’s now-formidable abilities, and the added sophistication and flair of his Asian culinary background, Puck soon placed him at the helm of the newly opened Chinois on Main in Santa Monica. This marriage of chef and restaurant would last an unprecedented nine years, during which time Bikram would establish himself as one of Los Angeles’ brightest stars on the culinary scene.

Ruth Reichl, then Food Critic for the Los Angeles Times and now Editor of Gourmet Magazine, commented, “Bikram looks incredibly elegant in the restaurant’s open kitchen. Customers love to sit at the counter, watching as he wields his knife with the ease of a sushi chef.”

Eventually, as it is with so many of Puck’s protégés, it was time for Bikram to ‘leave the nest’ and break out on his own. Zenzero was born.

With Zenzero, Bikram created a lighter style of his now-famous California-Asian cuisine. The raves for his culinary feats continued to roll in. Ruth Reichl declared, in the title of her review, that “Bikram Knows Food.” Caroline Bates of Gourmet Magazine exclaimed that “Matsusaka understands the East-West kitchens as well as anyone around.” Food and Wine’s Colman Andrews added his kudos, “Matsusaka’s food, as you would expect, balances deftly on the cutting edge of the Pacific Rim.”

As one of the acknowledged pioneers of what is now commonly known as fusion cuisine, Bikram’s reputation grew not only locally– but internationally. Bikram soon found himself working in France, with his wife Vicki Fan Matsusaka, as the consulting executive chef for George V Restauration. He was instrumental in opening Parisian hot spot Buddhabar, but also managed to keep his ties strong to his beloved and adopted L.A., helping to open Barfly in Los Angeles.

In rapid-fire sequence, yet another new project materialized in the form of a collaboration with Larry Forgione in New York City. Creating an Asian-influenced menu focusing on American ingredients, Bikram was honored to work with Samuel, the legendary “Godfather of American Cuisine” and enjoyed getting to know one of the world’s most exciting culinary cities. Located in the heart of the Theater District, Restaurant Above soon became a popular destination for locals and tourists alike. Upon completion of the project, Bikram discovered that he missed the cool ocean breeze and sunshine of his long-time home of Santa Monica. He returned with wife Vicki to pursue his desire of opening his own restaurant, Beacon, an Asian cafe.

Later After some Years Bikram started a site helping other with his precious recipes 🙂