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With the help of his talented staff, he strives to make the experience of each guest incredible, starting when the guest walks in the door. From climbing on the roof to planting the patio, Scott does whatever it takes it maintain the ambiance of Barcelona Restaurant.
As a college student in 1994, Scott started waiting tables as a part time job over summer break and never left the industry. He has worked at a hotel, a bakery, numerous independently owned as well as chain restaurants, and spent three years with Haiku as manager. In March 2002, Scott took the opportunity to purchase Barcelona Restaurant. During the past nine and a half years, he and his staff have refined the restaurant and it is now in the place that it needs to be as far as its evolution as it is now a truly Spanish fusion restaurant. The status of Barcelona Restaurant has continually risen, and has been named a “Top 10 Restaurant” by the Columbus Dispatch since 2009. Scott is also one of the founders of Dine Originals of Columbus, a member of the German Village Business Community and the Central Ohio Restaurant Association (CORA).
What keeps Scott energized is that every day is different. Scott knows that Barcelona Restaurant is an exceptional restaurant: it is staffed by a skillful workforce, is in an excellent community, and continues to be patronized by wonderful guests. Therefore, it is exciting to come in everyday to see what the day brings. In his own words, Barcelona Restaurant is Scott’s life and everyone, both guests and staff, are part of his family.
A native of Philadelphia, Pa., Tim fondly refers to his leaving an accounting internship to move into the restaurant business as a higher calling. During his 20 years enjoying the Philadelphia restaurant scene, Tim learned the business by bussing and waiting tables, bartending and managing. After relocating to Columbus in 1997, he managed and tended bar at the former K2U Bar and Grill in the Short North until 2002. In January of 2003, he joined the Barcelona team as manager/bartender. He jokingly states, "I was and always will be, Scott's first manager-hire." Tim still follows his favorite Philly sports teams, and has become a true Ohio State and Blue Jackets fan. If not at Barcelona or at a hockey game, he can be found tearing up the bowling lanes or enjoying his time at home with his partner, Carl and their dogs, Lola and Maya.
Tim's devotion to Barcelona Restaurant lies in the incredibly optimistic and helpful working environment. In the 35 years that he has been in the industry, he has never experienced a more positive atmosphere between all facets of a restaurant. For Tim, entertaining has always been a passion, which he attributes to the unforgettable food, the well-made cocktails, and his keen eye for detail. It is his mission that every guest has a unique and enjoyable experience at Barcelona.
Jacob graduated from the Pennsylvania Culinary institute in 1999 with a passion for international cuisine. He moved to Columbus in 2003 and has worked at many great restaurants from Hyde Park Grill to the former Bexley Monk. Jacob has been a part of the Barcelona family for three years. His journey at Barcelona began as a line cook, and after several months of extensive training and guidance from Chef Yow, he was promoted to Sous Chef. For the last two years, Jacob has been an integral part of menu development and creating our weekly tapas tasting menu. As Executive Chef, he looks forward to new challenges and vows to continue to learn new techniques enhancing the Barcelona brand while carrying on the tradition of amazing food and innovative offerings.
Patrick earned a degree in culinary arts from Johnson and Wales University in Charleston, SC in the summer of 2000. While in school he gained experience in catering and line cooking while working for some independent restaurants and clubs. Upon graduation he moved to Hilton Head Island, SC to begin working for Charley’s Crab of the Landry’s restaurant group. He joined their management team in 2002 and became Executive chef in 2005.
A native Ohioan, Patrick developed a desire to return home that caused him to come back to Columbus in 2008. Patrick jumped at the chance to work at one of the city’s finest restaurants and landed with Barcelona in the spring of 2008.
The aspects of the job he enjoys the most are getting to work with a diverse and multi talented staff, and the freedom allowed by both Scott and Chef Paul to evolve the lunch menu.
Born in Columbus, Todd’s passion for cooking began at a very young age while spending time in the kitchen with his grandmother, learning as much as he could. While he studied psychology and neuroscience at The Ohio State University, Todd really knew that he wanted to be in the culinary industry. When the opportunity to work at Barcelona arose in 2009, he jumped at it. He started on pantry and worked his way up the line, through hard work and showing a passion for food and learning as much as he could. He worked under Chef Paul Yow for some time and considers him a mentor. “I completely love what I do, and wouldn’t trade it for anything. I work with such an amazing team, everyone is so talented.” His future plans include traveling through Europe and discovering their culinary world. Ultimately, he would love to open his own restaurant in Columbus. Outside of work, Todd enjoys experiencing new restaurants and food and the occasional night out singing some karaoke.
Stephanie has had a life long interest in the pastry business which was sparked by watching her mother and grandmother decorate cakes. She has been a native to ohio her whole life and started out as a barista in a small town coffee shop where she further found an outlet for her creative talent in baking the daily pastries. All of this led to a culinary degree at Columbus Culinary Institute in June 2010 with a main focus on baking. She was hired as a line cook at Barcelona Restaurant in July 2010. She has apprenticed under several talented pastry chefs including Hae Ran Yow.
Stephanie is very excited about her new career at Barcelona Restaurant where the people are like family. She is eager to bring her own sweet visions to life while basing her creations in spanish influence.
In her free time, Stephanie enjoys baking and decorating cakes for private events.
Being in the business for thirty years, Tracey spent the last twelve in Columbus, working in independently owned restaurants. In May of 1999, she opened G. Michael’s restaurant, and then managed the Clarmont Restaurant and Worthington Inn for four years each. Tracey has been at Barcelona Restaurant for one year, joining the staff in October of 2008.
Since much of her career has been located in German Village, Tracey highlights the community as one of her favorite parts of her job, as she loves the neighborly feel of the area. She enjoys talking with the guests, and working closely with staff, those that she works with directly (front-of-house) and indirectly (back-of-house). Tracey compliments the team as being both fun and professional. Additionally, her respect and admiration for Scott makes her current position the best job that she has ever had.
Tracey cut her teeth in her grandfather's restaurant, learning the ins and outs of the restaurant business at his side. She has spent the rest of her professional career serving, managing and training in a select few of Columbus's finest independently owned restaurants as well as 16 on the East Coast. She felt honored to be invited to join the staff of Barcelona Restaurant and Bar four years ago and sees every day as an opportunity to share the food and hospitality of Barcelona with guests. Her passion for food, drink and exceptional service permeates the restaurant and is reflected in the setting of every table and the experience of satisfied guests.
Miguel Rosario started in the restaurant industry as a short-order grill cook at Mac’s Café in the Short North, but soon found his way into the front of the house as a busser… then server… then bar back… and then bartender (Thank you, Pat and Beth Melick!). He continued to work there, somewhat sporadically, for 10 years and also held other restaurant jobs at Braddock’s, in Grandview, as a server and B.J. Young’s Tavern at Broad and Nell. He was also a server and bartender at Kent and Tasi Rigsby’s much missed K2U Bar and Grill for 5 years (It was wonderful!). After K2U’s last day, he received a call from Scott Heimlich on the recommendations of some mutual friends and regular guests. He was offered an interview and landed at Barcelona. Having been there for almost ten years, he has a tendency to want more work, so he has also had the opportunity to tend bar at the Burgundy Room (sigh!)… and had the pleasure of working for and with Liz Lessner and her wonderful staff at Betty’s in the Short North (You are all awesome and missed!).
He loves the people he has had the opportunity to meet and interact with over the nearly 20 years in the business. It has been a real privilege to get to know such a diverse and kind group of people… both coworkers and guests. They have all helped him to grow as a person in ways too numerous to mention. His basic philosophy is that the needs of the guests are of paramount importance in this industry, and he does his very best to make certain they are the focus of everything that he does. If your guests are happy, then everything else will fall into place!
“As far as my personal life is concerned, I don’t find myself to be terribly interesting (Too familiar, I guess)… so when I see you at the bar, let’s talk about you!”