Chef Bernard (B.J.) Weston Jr and Bartender Khas Lyles
Growing up as a child and in his early teens, Chef Bernard Weston Jr. never spent much time in a kitchen. When people ask him what made him start cooking, Weston tells them, “I was not looking to be a chef, the passion and excitement for cooking found me.” He’s been a chef for just over 15 years. Ten years into his journey, he decided to further his education and attend Le Cordon Bleu Atlanta campus. In culinary school, he was on the competition team which also helped master his skillset. He graduated from Le Cordon Bleu 2014. Currently Weston is executive chef of his second restaurant in Atlanta. Being versed in combining traditional comfort foods with international twists makes his style unique. Food management and food handling are also important to Weston. His food handling certification was renewed 6/4/2020. With covid-19 there are even more steps to ensure all food is safe for the public.
Khas Lyles is originally from New Jersey, but Atlanta became his home in 2006 and continues to give him inspiration for his creativity. Atlanta is a melting pot of many different cultures and opportunities. As a self taught mixologist, over the years he has developed a passion for creating craft cocktails and preparing drinks for his friends and family. Being an outstanding father and building an illustrious career is Khas’s main focus. Now he is the Beverage Manager at Fellaship Cigar Lounge sharing his vision of quality cocktails with the great people of Atlanta. He has worked with many brands, such as Diageo and Brown Foreman to coordinate amazing events. Khas also gives bar consultations to new and struggling businesses. Giving education on mixology, the difference in the spirits and what brands will compliment that venue.
Recipe: Cooper glazed beef sliders — USDA grade beef grilled, topped with lettuce Roma tomatoes caramelize onions and Cooper glaze, on A garlic buttered brioche bun
Cooper glaze recipe: 2 cups maple syrup, 1 cup Apple cider vinegar, 2 teaspoons of dry mustard, three sprigs of Rosemary, one Orange juiced and zesty, One cup of Cooper, reduce by 3/4
Cocktail Recipe: 2oz coopers craft bourbon
1/2 oz of crème de peche
1/2 oz of agave
1/2 oz of lemon juice
Muddle filthy cherries and lemon. Strain on ice and rocks glass