Alright – so today we’ve got the honor of introducing you to Jon Berne. We think you’ll enjoy our conversation, we’ve shared it below.

Jon, appreciate you joining us today. Looking back, what’s an important lesson you learned at a prior job?

Working as a chef in the fine dining industry, you learn a lot about the value of perseverance—facing tasks that initially seem impossible, yet gradually mastering them through dedication and practice. Along the way, you learn to navigate criticism, overcome self-doubt, and push through physical and mental exhaustion. Over time, these experiences not only refine your culinary skills but also provide a valuable life lesson. They reveal that success is built on resilience, growth, and a willingness to embrace challenges and opportunities to improve.

I remember the first time I was tasked with cooking a perfect duck breast. The final course of a $200 tasting menu where guests celebrating special occasions were expecting nothing short of perfection. It took hundreds of tries before I learned how crispy skin, perfectly rendered fat and juicy, tender meat all worked in unison to create bite that made you want to just close your eyes and savor the moment. Now, after cooking literally tens of thousands of ducks, it’s something I can do with my eyes closed.

This appreciation for hard work and persistence extends beyond the kitchen. Whether it’s admiring a stunning sculpture, a flawlessly crafted piece of furniture, or a beautifully restored classic car, I now have a deeper understanding of the effort, skill, and resilience behind it. That insight makes the experience of enjoying it even sweeter.

Jon, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

Bernie’s offers a shaved ice confection that’s made by freezing fresh juices and purees. Once frozen, the mixture is finely shaved to achieve a light, soft texture that’s melt-in-your-mouth smooth and refreshingly airy all at once. Crafted from all-natural ingredients, Bernie’s hits the sweet spot between instantly familiar and delightfully different.

Each cup is accompanied by our signature toasted marshmallow meringue and curated toppings. Lightly bruleed for those gooey burnt marshmallow flavors, this cloud-like add-on serves as a luscious foil to your frosty, fruity shaved ice. From juicy berries and fresh herbs to botanically infused honeys and homemade crumbles, each of our rotating flavors is mindfully curated and thoughtfully crafted to bring brightness, depth, creaminess, and crunch.

Bernie’s granita is not your average shaved ice. You won’t find any artificial flavors, artificial sweeteners, or sticky syrups pooled on top of frozen water. Here’s what you will find: Fresh ingredients and clean, honest flavors.

So while every component shines on its own (we eat our torched marshmallow meringue off our fingers in the kitchen we’re being honest), every cup is a culinary experience. And every spoonful is greater than the sum of its parts.

At Bernie’s, we strive to recreate that “stumbled on a farm stand on the way to the beach” moment. When you see a strawberry and think, “that looks pretty good,” but when you taste it something happens. A rush of juice and aroma and flavor—bright, then honeyed, somehow more strawberry than strawberry. You feel the warmth of the sun. The richness of the land. And your place in it.

What’s been the best source of new clients for you?

Smorgasburg LA has been, without a doubt, the most transformative opportunity for Bernie’s. It’s not just a food market—it’s a cornerstone of Los Angeles’ culinary culture and creativity, and being part of it has been an incredible honor. As one of the city’s premier food markets, Smorgasburg showcases the finest and most innovative vendors every Sunday at the iconic Row DTLA. It draws crowds from all over Los Angeles who come not just for great food, but to experience the latest trends and flavors shaping the city’s dining scene.

For us, it’s been more than just a market—it’s become the foundation of our business growth. Smorgasburg provides a platform where we can connect with food lovers, share our unique offerings, and make meaningful connections with clients who appreciate what we do. A majority of our private events, from birthday parties to film set bookings, are through people we’ve met at Smorgasburg, and it’s allowed us to expand our reach in ways we never could have imagined.

Beyond the business benefits, it’s been a privilege to share space with such a vibrant and talented community of food vendors. The energy and creativity that fill the market every week are inspiring and push us to keep innovating and striving for excellence. We’re incredibly grateful to be part of something that celebrates the very best of Los Angeles’ food scene, and we’re excited to build on this momentum, continue growing, and keep bringing new and exciting experiences to our customers.

We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?

I’ve always been a bit of a perfectionist when it comes to being prepared. I like having a plan, thinking through every possible outcome, and making sure everything is lined up before I move forward. However, one of the most valuable lessons I’ve learned as a small business owner is that no amount of preparation can account for everything that might go wrong. Unexpected challenges will arise, and trying to plan for every single one will leave you stuck in place, afraid to take the next step.

Running a business has taught me to embrace the idea of learning on the move—taking action even when everything isn’t perfectly planned, improving as you go, and being willing to adapt to the unexpected. I’ve also learned to be kinder to myself when I inevitably make mistakes or learn a lesson the hard way. Every misstep is just a part of the process, a stepping stone toward growth and success.

In a way, it’s been liberating. Letting go of the need for perfection has freed me to take risks and try new things, knowing that failure isn’t the end—it’s simply an opportunity to learn and improve. It’s shifted my mindset from fearing failure to seeing it as a natural and essential part of progress. That sense of freedom has allowed me to move forward with more confidence and creativity, both in my business and in life.

Contact Info:

• Website: https://www.bernieslosangeles.com
• Instagram: https://www.instagram.com/bernieslosangeles