We’re looking forward to introducing you to Jon Berne. Check out our conversation below.
Jon, so good to connect and we’re excited to share your story and insights with our audience. There’s a ton to learn from your story, but let’s start with a warm up before we get into the heart of the interview. Have any recent moments made you laugh or feel proud?
A few weeks ago Bernie’s was invited to serve at Dodgers Stadium for Camp Flog Gnaw. It was one of our biggest events to date, and seeing our shaved Italian ice being enjoyed in a venue of that scale was surreal. What made it even more meaningful was watching my team thrive—moving efficiently, communicating well, and delivering an amazing product under real pressure. I had these moments throughout the weekend where I’d look around, hear incredible music in the background (T-Pain’s still got it), see long lines at our booth, and realize we had built something people were genuinely excited about. It felt like validation for the hard work we’ve put in and showed me how far the brand has come.”
Can you briefly introduce yourself and share what makes you or your brand unique?
Hi! My name is Jon Berne, a former fine-dining and private chef who founded Bernie’s, a chef-crafted take on the nostalgic East Coast Italian ice I grew up with. I wanted to take something traditionally simple and give it the kind of care, balance, and technique you’d find in a Michelin kitchen. At Bernie’s, we use only fresh fruit—no artificial flavors, no heavy syrups—and focus on creating perfectly balanced, vibrant flavors that still feel playful and familiar. It’s a classic dessert, but updated and elevated for a modern palate. We’ve brought it everywhere from farmers markets to music festivals and large branded events, and right now I’m focused on scaling Bernie’s so more people can experience this reimagined version of an American summer staple.
Okay, so here’s a deep one: Who taught you the most about work?
I learned the most about work from a chef I trained under at Gramercy Tavern. At the time, I thought he was just teaching me how to cook incredible, seasonal food, but he was really showing me what it meant to work hard, persevere through what felt were impossible challenges, and hold myself to an extremely high standard. Looking back, I realize he was also modeling what true leadership and mentorship look like. He led by example, stayed calm under pressure, and gave feedback in a way that made me feel capable rather than discouraged. That approach has stuck with me, and it’s something I try to emulate with my own team today. I make it a point to recognize when they’re doing a great job and, when mistakes happen, explain it in a way that builds their confidence instead of knocking them down. It’s been really special to watch my young staff grow and thrive because of that mindset.
If you could say one kind thing to your younger self, what would it be?
I’d tell my younger self to keep eating and exploring all the new foods that excite you!! Growing up in New York City, I was exposed to so many culinary cultures at a young age, and I had strong opinions about flavor even then. Having that conviction in my own palate has become one of my biggest strengths as a chef. It’s helped me create food that feels personal, intentional, and memorable for other people. As a chef, you have to be all in on what you’re doing—you should stay open to learning from others, but the real magic happens when you stay true to what you genuinely love. Guests can always feel that authenticity.
I’d tell my younger self to keep eating and trying all those new foods that excite you! Growing up in New York City, I was exposed to so many different culinary cultures from a young age. I had such specific opinions about food, and having conviction when it comes to my palette has really allowed me to thrive in creating my own food memories for other people. I think as a chef, you have to be all in on what you’re doing. You have to acknowledge that there are other ways of doing things, and it’s always important to learn from what others are doing, but I think true magic happens when you stay true to what you love. The customer can always feel that authenticity.
Sure, so let’s go deeper into your values and how you think. What are the biggest lies your industry tells itself?
I think the biggest lie the food industry tells itself is that the most important thing is to make products as cheaply and easily as possible. A lot of companies chase year-round consistency by relying on chemicals, artificial flavorings, or stabilizers that never change — because it allows them to replicate a recipe without actually tasting, adjusting, or cooking. I’ve decided to take the exact opposite approach. We only use ingredients you can find in a grocery store, and lean on our skills as chefs to adapt to the way real fruit naturally changes throughout the seasons. It’s more work, but it’s also what makes the product honest. You can taste the craft and care, and I think customers appreciate that more than the industry gives them credit for
Okay, we’ve made it essentially to the end. One last question before you go. When do you feel most at peace?
I feel the most at peace when my team and I are perfectly in sync, and when we all know we can rely on each other. Bernie’s is in such a groove right now, the staff is always on point, the customers are always happy, and things are going better than I could have imagined. There are always challenges, but being at one event while my team is out at two others, it’s such an amazing feeling. Building something that’s sustainable and constantly growing with a strong foundation, that makes me feel very much at peace!
Contact Info:
- Website: https://www.berniesla.com
- Instagram: https://www.instagram.com/bernies_la
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