Chef
Ron Peskin
- Discipline
- Chef
- Based in
- Los Angeles, California, United States
i. Biography
From teenage deli work around his uncles’ Linker’s in Sherman Oaks to chef of Brent’s Deli Northridge in Los Angeles, United States, Ron Peskin’s path runs through counters, slicers, purveyors, and one decisive year: 1969. That year, with his wife Patricia, he purchased a failing Northridge deli and began building from a narrow base: little money, a handful of employees, and a single delivery truck.
Early Years
The first lessons came early. Peskin had been working in delis since he was a teenager, when his uncles owned Linker’s in Sherman Oaks, Los Angeles, United States. That background gave him practical knowledge before ownership entered the picture. He became well versed in sourcing deli purveyors and slicing deli meats for maximum flavor and texture, the sort of work that shows up not in slogans but in the cut, temperature, and balance of a sandwich. Before 1969, he held a management position at Brent’s Deli in Northridge. The business had opened two years earlier, and by the time its proprietor asked him to keep it afloat, the place was failing.
Making a Name
In 1969, Peskin and Patricia purchased Brent’s Deli for $1700. The sale made him owner of the Northridge, Los Angeles, United States deli and turned a management role into full responsibility for the food, the staff, and the daily survival of the business. The specialty became Authentic Jewish fare, specifically Jewish deli food prepared through close attention to sourcing and slicing. The deli meats have been described as the best available and sliced to perfection, served with fresh breads and top-cut smoked fish. One signature plate carries that approach clearly: the Black Pastrami Reuben. It is served on grilled rye with melted Swiss, hot sauerkraut, and Russian dressing; the thin-sliced beef is lean, subtly spicy, and balanced by the accompaniments. Those details matter because Peskin’s craft is tactile. A deli can live or die by how meat is bought, how it is sliced, how bread holds up, and how smoked fish is selected; his career arc has stayed close to those decisions rather than drifting away from the counter.
The Present
Since 1969, Peskin has owned Brent’s Deli in Northridge, Los Angeles, United States. He is also chef of Brent’s Deli Northridge in Los Angeles, the primary role that connects his early deli work, his management years, and the purchase he made with Patricia. The present-day picture is less a detour than an arrival at the same address, shaped by the same materials: Jewish deli food, carefully sourced purveyors, sliced meats, fresh breads, smoked fish, and a Reuben built around texture and balance.
Profile updated July 2026
FAQ
Asked of Ron
What is Ron Peskin doing now?
Ron Peskin has owned Brent’s Deli in Northridge, Los Angeles, United States since 1969 and is chef of Brents Deli Northridge in Los Angeles.
Where else has Ron Peskin worked?
He held a management position at Brent’s Deli until 1969 and worked in delis as a teenager when his uncles owned Linker’s in Sherman Oaks.
Where did Ron Peskin begin their career?
Peskin began working in delis as a teenager, when his uncles owned Linker’s in Sherman Oaks, Los Angeles, United States.
