Name: Johannes Bacher

Home: Palm Springs, originally from Koessen, Austria

Occupation: Chef/owner of Johannes, 196 S. Indian Canyon Drive in Palm Springs, 778-0017.

Most memorable cooking experience: He was corporate chef for Seabourn Cruise Line for five years. During that time, Condé Nast named Seabourn the No. 1 cruise line in the world three times.

Proudest cooking accomplishment: Opening Johannes restaurant in 1999.

Recipe for success: “Keep trying and don't give up.”

What people don't know: He has a rescue diver's license. “I love water and diving.”

Act of kindness: He regularly donates restaurant gift certificates to various charities.

Restaurant preferences: Zin and Patrick's Roadhouse, both in Palm Springs.

Beef Stroganoff

Serves 4

1 tablespoon canola oil

1 pound beef tenderloin tips

Salt and pepper, to taste

1 medium onion, sliced

1/2 pound mushrooms, sliced

2 tablespoons brandy or dry white wine

1 cup crème fraîche

Pinch cayenne

2 teaspoons paprika

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon lemon juice

1 tablespoon Italian parsley

1/2 cup heavy cream, whipped

In a large skillet, sauté beef in hot canola oil, turning once; season with salt and pepper. Take out of pan; set aside. Add onions and mushrooms to pan; sauté for 2 minutes until golden in color. Deglaze pan with brandy or wine. Add crème fraîche and season with cayenne, paprika and mustard; stir and reduce until creamy. Season with additional salt and pepper, to taste. Add Worcestershire sauce, beef and lemon juice and parsley, stir.

Serve over noodles or rice topped with dollop of whipped cream, for garnish.