Executive Chef Ori Menashe (former Chef of Angelini Osteria) and Pastry Chef Genevieve Gergis are the husband and wife team that is Bestia: A multi-regional Italian restaurant in the Arts District of downtown Los Angeles.

Chef Ori maintains an aggressive house-cured meats program with over 60 different forms of charcuterie for Bestia; Bestia means Beast in Italian. Chef Ori is also responsible for raising his own yeast culture which he uses to bake Bestia’s sourdough Pain au Levain, used as toast ubiquitously on the menu, as well as for the pizza dough, which rises and falls over a 24-hour cycle prior to being composed as a Napolitana pizza and baked in the Acunto (wood-burning) oven at ~900 degrees. Bestia makes many forms of fresh pastas, of which fusilli, agnolotti, and cassarece are only a few.

On the dolci side of the menu, Chef Genevieve is preparing a plethora of desserts from scratch using the finest raw ingredients such as acquarello rice (an Italian carnaroli rice aged 18 months)
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