Roland and Pam Bieri selling 21 Herbs at the street fair
Trained in the culinary arts at Hotel Astoria in his hometown, Lucerne, Switzerland, Roland Bieri worked in hotels and restaurants in Bern and Geneva before emigrating to California. He began as sous chef at L’Auberge Restaurant in Redwood City before becoming banquet chef at the Hyatt Regency San Francisco.

Moving to the Palm Springs area, he was executive chef at Rancho Las Palmas and Desert Islands country clubs before establishing his own catering business in 1981. Chef Roland produced exquisite food events for private and business clients in the greater Palm Springs area for more than four decades.

His handcrafted proprietary 21 Herbs Blend is based on his culinary knowledge along with his personal sense memories to create this fragrant seasoning.

“When I was an apprentice, I first tasted tarragon in making a Béarnaise sauce reduction,” he recalled. “And spicy red paprika in a filet goulash stroganoff. Curry with bananas and chutney. Fresh sage in saltimbocca; dill with salmon making a gravlax; and marjoram in German-style sausage.

All the herbs and spices in my blend bring back memories of where I first tasted them. I hope my 21 Herbs Blend brings you delicious memories, too!”