EXECUTIVE CHEF

Executive Chef Paul Gstrein tempts the palate with modern American cuisine with a global influence. Incorporating the freshest and locally grown ingredients, Paul will take your taste buds on a tour of California Cuisine and European inspired dishes all while listening to the sounds of live music.

Paul grew up in the hospitality business. His family owns and operates a hotel and restaurant in the Austrian Alps (the family business dates back more than 400 years) and he was raised on the premises. He began his French culinary training at Villa Blanca Culinary School in Innsbruck, Austria.  He was only 21 when he came to America. He visited some of the country's most respected restaurants to study food trends. His culinary skills were impressive enough to allow him time at some of the most renowned restaurant kitchens including Wolfgang Puck's Spago in Beverly Hills, Charlie Trotter's in Chicago, Bradley Ogden's Lark Creek Inn in San Francisco and Mark Peel's Campanile in Los Angeles. Paul then began work with the Ghoukassian Family and their Bistango restaurant in Los Angeles and came to Orange County to open Bistango in Irvine.  In 1999, he ventured to the family’s new Bayside restaurant in Newport Beach. 

Paul is truly a superb culinary artist.  He is a sports and health enthusiast and enjoys spending time with son on his days off.  It is his passion for food that shines through his culinary philosophy. Working with local distributors in the Orange County Area, Paul is able to deliver the freshest products to table cuisine. Paul was named Orange County Business Journals 2008 Chef of the Year.