Bruce Beck grew up in Burlington, North Carolina, and studied theater at Wake Forest University and at Northwestern University. He moved to New York in 1975 and has been in the food business since 1979, baking cookies, owning and operating his own small catering business, writing two cookbooks, and teaching thousands of cooking classes at The New School in Manhattan and other area schools. Yucatan is Bruce’s second restaurant, and the successor to the popular Taco Sueno.
In addition to many other interests, Bruce has specialized in chocolate since the mid-1980s. As a consultant, he has developed a variety of products through the years. Recent bakery products that Bruce developed for a New York catering company earned raves from The New York Times, including “first rate,” and ”fabulous.”
Bruce is the author of PRODUCE: A FRUIT AND VEGETABLE LOVERS’ GUIDE (Friendly Press, 1984), which was called “gorgeous” by The New York Times, “a dazzler” by Bon Appetit, and “the most spectacular food book of the year” by The Boston Globe. Later he wrote THE OFFICIAL FULTON FISH MARKET COOKBOOK (E. P. Dutton, 1989), which was called “invaluable” by Jacques Pépin, “an absolute must” by A. J. McClane, and “a treasure” by Irene Sax of Newsday. He has also written for two Eating Well cookbooks, and for Food & Wine, Eating Well, Cooking Light, Cosmopolitan, and Seafood Business.
Beck has made a number of media appearances including the fourteen cooking segments for The Weight Watchers Magazine Show with Lynn Redgrave for Lifetime, and Regis Philbin’s Morning Show. He was a regular on In Food Today with Donna Hanover and David Rosengarten for Television Food Network. He has also appeared with many of New York’s favorite radio hosts, including Joan Hamburg, June LaBelle, and Patricia McCann.
Bruce is also a photographer and webmaster, showcasing his work at prideview.com and brucebeck.com. In his spare time he collects culinaria, photographs, American Indian jewelry and textiles, and African art.