Tim Hawkins

General Manager

As the General Manager of Barcelona Restaurant and Bar, Tim Hawkins oversees day-to-to operations with a focus on event planning and curating the award-winning wine list. A Philadelphia native, Tim left an accounting internship to pursue what he calls a “higher calling” in the restaurant industry. Over 20 years in the Philadelphia restaurant scene, Tim learned the business by working every role from bussing tables to managing.

In 1996, Tim moved to Columbus with his late husband, Carl, and soon took on management and bartending at the former K2U Bar and Grill in the Short North. In January 2003, he joined Barcelona as a manager and bartender. 20 years later, he likes to joke that he “was and always will be, Scott’s first manager-hire.”

Tim’s love for Barcelona has grown over the years, fueled by the restaurant’s positive and supportive environment—a rarity in the industry, even with his 40+ years of experience. Tim is passionate about ensuring every guest he encounters has a memorable experience, whether at Barcelona or when entertaining at home. The impressive atmosphere, exceptional wine, creative cuisine, and stellar service at Barcelona make this goal easily attainable.

Outside of work, Tim is an avid follower of Philadelphia and Columbus sports teams. When not at Barcelona or a hockey game, he enjoys relaxing at home with his dogs, Lola and Maya, and sharing stories about his favorite vacation spot, the Riviera Maya in Mexico.

Ruben Beabrauth

Executive Chef

As Executive Chef, Ruben Beabrauth’s leadership in Barcelona’s kitchen ensures that all guests experience the high-quality and innovative dishes that have become synonymous with the Barcelona name. Chef Ruben is the driving force behind menu development, daily quality control, and the ongoing training of the culinary team.

Born in 1993 in Miami, FL, to Puerto Rican parents, Ruben spent most of his early years in Guayama, a coastal town in southern Puerto Rico. Growing up near the beach, he developed a deep appreciation for the flavors of his homeland and the simplicity of fresh ingredients.

Ruben’s path to becoming a chef was anything but linear. At 17, he moved to Ponce, PR, to pursue a degree in political science, only to shift his focus to psychology when he relocated to San Juan. During his college years, he discovered his passion for cooking, sparked by the time he spent in the kitchen with his stepfather, experimenting with new recipes and flavors.

After three years of studying social sciences, Ruben worked as a crisis intervention specialist in a mental health facility. However, he soon realized that his true calling lay elsewhere. In 2016, he made the bold decision to move to Columbus, OH, to chase his dream of becoming a chef. Starting as a dishwasher, Ruben embraced the journey ahead, knowing that every step was a building block toward his ultimate goal.

His dedication and drive led him through various kitchens, where he learned from seasoned chefs and honed his skills. His hard work paid off when he earned the position of Sous Chef at Smith & Wollensky, a role that opened doors to organizing private events and eventually led to his current role as Executive Chef at Barcelona Restaurant.

Today, Chef Ruben’s culinary vision and passion continue to elevate the dining experience at Barcelona, making it a destination for those seeking creativity and excellence on every plate.

Scott Irish

Guest Service Manager

Scott Irish is a Guest Service Manager at Barcelona Restaurant and Bar, where he oversees community outreach, manages the artist wall, and assists the GM with special event coordination and the award-winning wine list. With over 20 years of experience in the restaurant industry, including positions at The Cooker Bar & Grille, Max & Erma’s, and as General Manager of The Wine Bistro, Scott brings a passion for customer service and a firm belief that every guest should be treated like family.

Scott thrives on the unique challenges that each day in the restaurant business brings and is dedicated to ensuring a warm, welcoming experience for every visitor. In his free time, he enjoys spending quality moments with his husband and their beloved goldendoodle, Elton.

Patrick Winchester

Assistant GM

It takes unique, heartfelt individuals who love a crazy and intense atmosphere to thrive in the restaurant environment, and Patrick is just that. As the Assistant General Manager, he is responsible for overseeing floor operations, ensuring optimal utilization of staff and resources, and maintaining the stellar service standards for which Barcelona is known.

With a rich history of fine-dining experience, Patrick is skillful in every area of the restaurant—from front-of-house and bar service to kitchen operations and staff management. Starting his career bussing tables at age 14, he has steadily advanced through various roles over two decades, eventually earning the position of AGM at the renowned Barcelona Restaurant and Bar. At Brazenhead Irish Pub, he honed his ability to work under pressure in a busy environment; at BLT Prime in Miami, FL, he refined his service standards and deepened his wine knowledge; and at G. Michael’s, he furthered his passion for high-end cuisine.

When he’s not at Barcelona, Patrick enjoys woodworking, gardening, and hanging out with his amazing, beautiful, talented wife (who helped to revise the Barcelona bios) and their two young children. His quick-witted humor and easygoing demeanor are always present, and you probably can’t give him a riddle he can’t solve.

Ruth Coates

Pastry Chef

As Pastry Chef at Barcelona Restaurant and Bar, Ruth ensures that every guest’s sweet tooth is as satisfied as their savory cravings. In addition to crafting desserts, she oversees the daily production of house-made sourdough bread, using the restaurant’s original sourdough starter. Ruth also guides the morning prep team, helping to set the tone for the day.

Ruth discovered her passion for baking at a young age, and through hard work and mentorship, she has honed her pastry skills and developed a love for plated art. She trained at the Coshocton County Career Center and the Lancaster Institute of Culinary Arts, where she excelled in multiple pastry competitions, consistently earning gold awards.

Looking ahead, Ruth aims to become an ACF Certified Pastry Chef, with a long-term goal of joining the elite ranks of Certified Master Pastry Chefs in the United States.

Ruth credits her family for their unwavering support and the mentors who helped her achieve her dream of becoming a pastry chef. At Barcelona, she continues to grow, not only in her craft but also as a manager. Her compassion, understanding of the kitchen’s rhythm, and willingness to lend a hand make her a beloved and effective leader at Barcelona.

Justin King

Bar Manager

Justin King is Barcelona Restaurant and Bar’s bar manager, where he brings a wealth of experience and a passion for crafting well-executed classic cocktails with a creative twist. For Justin, the bar is a welcoming space where guests can discover new favorite drinks and engage in lively conversations over excellent food.

After earning a master’s degree in religious studies, Justin spent a decade in Indianapolis as a climbing arborist, where he honed his ability to stay calm in challenging situations. His passion for bartending began at an Irish pub in Indianapolis, where he quickly rose to lead bartender and bar manager. In 2022, seeking a change of scenery, Justin moved to Columbus and spent a year and a half bartending at The Top Steakhouse in Bexley before joining the Barcelona team.

In his free time, Justin enjoys reading history, literary theory, and sci-fi/fantasy, spending time with his dog, Jamey, and cat, Ishtar, and building new Lego sets.

Sam Shaffer

Guest Service Manager

As a Guest Service Manager at Barcelona, Sam leads digital outreach and collaborates with the management team to ensure smooth floor operations and uphold the high standards that define Barcelona’s reputation.

Sam’s love for cooking began at the age of four, learning from his father, a classically trained chef, and baking with his mother, a former pastry chef. By 13, he was already working at catering events, and at 15, he officially entered the industry taking orders at McDonalds. At The Rusty Keg tavern, Sam learned to handle pressure and thrive in a fast-paced environment. His true passion for the culinary world emerged while developing recipes as a pastry chef at Martini Modern Italian.

Sams journey took a brief detour when he joined the Air Force, where he further developed his skills under intense pressure, cooking for large groups. After basic training, he joined his brother at Aubergine PDC as a sous chef, creating intimate five-course tasting menus. He also worked as a Hibachi chef, learning the flair needed to entertain guests.

In April 2023, Sam switched to the front of house at Barcelona, eager to learn every aspect of the industry. He quickly developed a passion for wine and mastered the skills of service. By December, at just 20 years old, he was offered the Guest Services Manager position, officially transitioning in January 2024. His ultimate goal is to open a restaurant with his brother.

Restaurants are like intricate paintings, where every brushstroke contributes to creating the perfect experience for each guest. Thriving in this industry requires exceptional dedication and a determined mindset. Sam Shaffer has both.

In his scarce free time, you might find Sam working out, practicing photography, cooking, or rock climbing, as if being in the Air Force didn’t take him far enough off the ground!

Zachary Bates

Sous Chef

Zach plays a crucial role in keeping the kitchen at Barcelona Restaurant and Bar running smoothly, particularly during lunch service. He contributes to the creation of daily specials and menu changes, ensuring that each dish meets the highest standards. Zach also mentors the kitchen team, helping them grow and refine their skills.

An Ohio native raised on a small farm outside of Johnstown, Zach’s passion for cooking began at an early age. He often pulled up a chair to the stove to help cook and nurtured a love for gardening, planting a garden each year.

Zach attended the CSCC culinary program, graduating in 2009. His apprenticeship allowed him to develop a wide range of skills and cooking techniques, working under many notable chefs in Columbus. Zach believes there is always something new to learn in the restaurant industry, which is why he finds it so fulfilling.

Joseph Adkins

Sous Chef

Joseph plays a key role in the daily operations of Barcelona Restaurant and Bar’s kitchen, ensuring that each dish meets the highest standards of quality. The kitchen is a bustling hub of activity, and Joseph’s steady hand keeps it running smoothly throughout the evening. His creative input is also reflected in the menu and daily specials.

Born in Alabama, Joseph’s culinary roots are deeply influenced by Southern traditions, from BBQ to home-cooked meals. Inspired by the sights and smells of his childhood—watching his father fry fish and his mother make cornbread—Joseph’s love for cooking was sparked at an early age. A pivotal moment in his life was reading Kitchen Confidential, which set him on his career path, with Anthony Bourdain as his enduring icon.

Joseph began cooking professionally at the age of 14, starting as a grill cook at Waffle House. Over the past 13 years, he has gained extensive experience in high-end American steakhouses, mastering roles such as pâtissier, sushi chef, saucier, and Sous Chef. With his diverse background, Joseph skillfully blends Southern, French, and Spanish techniques to create truly special dishes.

Joseph prides himself on being true and honest, both with himself and those around him. He embraces the philosophy of continual learning, reflected in his favorite quote, “Ancora Imparo,” meaning “yet, I am still learning.”