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>About Us
About Us 2018-05-06T19:28:25+00:00

“When you cook from the heart, one doesn’t need a recipe.” – Chef Anthony Vallone 

Fahri is from IstanbulPera, now known as Beyoglu, is a district located on the European side of Istanbul, Turkey.  It was the base of European merchants, specifically from Genoa and Venice, in what was then known as Pera.  During the 19th century it was again home to many European traders, and housed many embassies, especially along the Grande Rue de Péra (today Istiklal Avenue). The presence of such a prominent European population – commonly referred to as Levantines – made it the most Westernized part of Istanbul, especially when compared to the Old City at the other side of the Golden Horn, and allowed for influxes of modern technology, fashion, and arts.  Records show it existed since the time of Christ.  The owner of Pera Mediterranean Bistro, Fahri Karakaya, lived and worked in Pera for ten years, which is how he came up with the restaurant’s name.

Fahri saw that the people in Williamstown enjoyed an array of foods because of all the different types of restaurants found here.  He noticed that there wasn’t a Mediterranean restaurant in town, so he decided to open Pera Mediterranean Bistro.

Chef Anthony Vallone
Chef Anthony ValloneExecutive Chef
With twenty-three years of experience, Chef Anthony Vallone has not only improved the quality of food served at Pera Bistro, but the entire dining experience as a whole. With roots from Frankavilla Sicily, Italy, Chef Vallone joined the Pera Bistro team from San Diego, California in 2016. As Executive Chef at Pera Bistro, Chef Vallone focuses on transforming each meal into a memorable experience and a reason to return.

Our Executive Chef has won numerous awards:

  • International Seafood Competition 1998
  • ACF Culinary Salon Gold Medal and Best in Show 2000
  • ACF Culinary Palm Springs Silver Medal 1999
  • ACF Culinary Orange County Silver & Gold Medals 1999

AFC multi-award winner

Tabitha Johnson
Tabitha JohnsonRestaurant Manager
Tabitha Johnson started her career in the medical field as Nursing assistant taking care of loved ones, 15 years later she is doing the same at Pera Bistro. Taking a part time job at Porches in North Adams in the Housekeeping department she then discovered her true passion for the Hospitality Industry. A long-time citizen of the Northern Berkshires, Tabitha has a strong commitment to community and a passion to excellence. Tabitha Johnson joined the ECE Group family six years ago from the very first day Pera Mediterranean Bistro opened its doors to the public. Started her path as a hostess and moving up the ranks. Tabitha Johnson is now the Restaurant Manager bringing her perspective of hospitality and the love of taking care of guests as family into the next chapter of Pera Bistro’s success story.
Fahri Karakaya
Fahri KarakayaOwner
Originally from Turkey, my passion for food brought me to the US in 2001 to study Hotel and Restaurant Management in Connecticut at Cesar Ritz College which is based in Switzerland. Before this time I worked in beautiful four and five star hotels in both Turkey and London this prepped me for a lifelong dream to not only own my own restaurant, but to own a beautiful restaurant I could be proud of. After graduating from Cesar Ritz College I followed my internship opportunity to Florida where I began working at the world renowned Breakers Hotel in Palm Beach, FL. While living in Florida in an effort to become well rounded to the field I also spent time working at PGA National Resort Hotel, and at Club Collete in Palm Beach. I then did my MBA in Business in West Palm Beach, FL. In 2011 we came to Williamstown, Western Massachusetts, where I took over the space where Pera Bistro is currently located and fulfilled my dream. There was no Mediterranean inspired restaurant in the Northern Berkshire area so I thought that it would be fitting to be the first.

We offers a wide range of food, specializing in American and Mediterranean Bistro fare.  None of our items are deep-fried, they are either sautéed in olive oil, grilled, or cooked in the oven, with almost every item being made from scratch.

Pera Mediterranean Bistro specializes in kebobs, our sampler platter consisting of hummus, tabouli, grape leaves, sautéed falafel, and smoky grilled eggplant puree, as well as our large variety of wraps.  Our wide array of menu items offers dishes everyone can enjoy.

We have a terrific team working with us who are happy to serve you! If you are interested in joining our team, please submit your resume, we are always looking for great talent!

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