Executive Chef Paul Flores may not be a newbie to the culinary scene, but he”s definitely a fresh face at Gary”s Bistro. The California native and restaurant veteran has a resume that spans across the country, from working in various small kitchens as a young adult to numerous five-star, fine dining restaurants and even catering PGA tours events such as the Masters. Prior to joining Gary”s Bistro, Chef Flores worked as executive chef at Laurel Springs, an organization belonging to ClubCorp, the world”s leader in private golf clubs.
Today, he loves preparing simple, fresh and well-seasoned food to patrons at Gary”s Bistro. Chef Flores was first attracted to the executive chef position at Gary”s Bistro because of his ability to further his knowledge in the culinary business. Owner of Gary”s Bistro, Gary Martin Hays, was also a great incentive. “Gary is an incredible guy. He”s so hands-on and has an energy you wouldn”t believe. He”s innovative and not afraid to try new things, which is really exciting for a chef like me. It”s a pleasure to work with him,” said Chef Flores.
This 20-year culinary connoisseur brings his own flair to his roles as head chef. With an exuberant personality and diverse set of culinary skills, he”s able to offer up a wide range of abilities and dishes. “We serve everything from barbeque to fried chicken to yellowfin tuna.” Chef Flores continues, “It”s neat because you don”t see that everywhere. We don”t limit ourselves – we color outside the lines.”
His go-to signature dishes include grilled lamb lollies and jumbo lump crab cakes, which are very popular with his clientele, but he”s always expanding his culinary palate with new menu items and daily specials. “We take care of our guests. We engage folks. It”s not just about feeding our customers; it”s about creating a memory,” he says. “I want people to leave with an impression.” The dishes at Gary”s Bistro are undeniably all about “going big, bold and robust.”