PLEASE MEET OUR TEAM
Our success is a result of our hard working team.
As the owner, Scott Heimlich oversees all aspects of Barcelona Restaurant and Bar. With the help of his talented team, he strives to make the experience of each guest incredible, starting when the guest walks in the door through service and until they depart. Every aspect of their visit is important and every team member contributes to this. From maintenance, 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 18 years, he and his team have refined the restaurant and continuously look at how it needs to evolve, adapt and grow as a Spanish restaurant. The status of Barcelona Restaurant has continually risen, and has been given a multitude of accolades including ‘Best Patio’, ‘Top 10 Restaurant’ and ‘Wine Spectator Award of Excellence’. Scott is also one of the founders of Dine Originals of Columbus, a member of the German Village Business Community and the Ohio Restaurant Association (ORA).
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 team, 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.
As the General Manager, Tim oversees the daily operations of the restaurant with special attention to event planning and the award-winning Barcelona wine list.
A native of Philadelphia, Pa., Tim 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’s love of Barcelona Restaurant has been enhanced throughout the years by the incredibly optimistic and helpful working environment. With 40+ years in the industry, he has never experienced a more positive atmosphere in a restaurant. For Tim, home entertaining has always been a passion. Making sure that every guest, whether at home or in a professional setting, has a great time is paramount to him. He finds this easily achieved with the impressive atmosphere, wine, food and service that Barcelona offers its guests.
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 husband Carl and their dogs, Lola and Maya. If you want to know more about the Riviera Maya in Mexico, just ask Tim about his favorite vacation destination!
Chef Julian Menaged started his career in the restaurant industry more than 15 years ago here in the heart of Columbus. A New York native, having Puerto Rican and Syrian heritage, he has a sincere interest for exploring cuisines from all over the world. He has had the honor of working for many admired Columbus restaurants including The Flat Iron Bar and Diner, Spagio, The Market Italian Village, The Crest, 101 Beer Kitchen, The Refectory and now at Barcelona. Being able to be a part of such different restaurant groups has helped him gain an understanding and respect for diverse culinary styles.
Julian is driven by creativity and technique while priding himself on valuing his team and showcasing their talents as a whole through collaboration and honesty. He is passionate about supporting local chefs and believes that working together, as an industry, is how to continually develop as a professional.
When Julian is not working, he enjoys experimenting with food at home, being outdoors, and spending time with his wife and dog. Although he can usually be found in the kitchen, whether at work or home, he is always happy to step away to engage with his guests and make new acquaintances. Stop in and get to know Chef Julian!
In addition to tending the bar for our guests, Miguel keeps it running smoothly.
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!”
Guest Service Manager
Scott Irish’s roles include overseeing our host staff as well as assisting the General Manager with special event coordination and the award-winning Barcelona wine list.
Scott comes to us with over 20 years of restaurant experience which includes stints at The Cooker Bar & Grille, Max & Erma’s and most recently as the General Manager of Cork Wine & Dine and The Wine Bistro. Scott brings to the team a passion for excellent customer service and the unwavering belief that everyone that walks into our restaurant should be treated as if they were a guest in our home. Scott also enjoys the challenges that present themselves everyday in the restaurant business.
In his free time, Scott loves spending his time socializing and traveling with his friends.
Guest Service Manager
Stephanie Ekegren manages the front of the house and maximizes her guest’s experience. Her role is to ensure customers feel welcomed, enjoy their meal, and most importantly feel connected to the Barcelona family. As a Guest Service Manager, Stephanie is equipped with the drive to personify your dining experience. She strives to ensure your experience at Barcelona is as unique as the ever-changing Spanish cuisine.
Stephanie joined Barcelona’s management team in 2017 with 7 years of experience in the restaurant industry. She previously worked at Black Creek Bistro in Old Towne East.
Stephanie uses her experience to guide her management technique and her relationship skills to welcome new members to the Barcelona Family.
Son of a Cuban immigrant, Chef Richard Maspons was born in south Miami. After finishing high school in Columbus, he began his culinary career in downtown Pittsburgh working for the Deshantz restaurant group. Six years ago, he decided to come home to be closer to family. Since then he has made few stops around Columbus including the Chef de Partie at the Refectory and Chef for the Grow Restaurant Group. Now he brings his latin influence and catalan heritage to Barcelona. His focus on modern cuisine and techniques have brought a new look to classic Spanish cuisine and we are excited to see what comes next.
Michael Strine is a product of and longtime resident of Columbus, Ohio. From a young age he grew fond of the kitchen, watching his Aunts and Grandmother prepare large extravagant dinners for family events. It was only a matter of time until he joined in. Upon graduating high school, Michael found himself enrolled at The Ohio State University where he studied fine arts. Not long into his time in school, he decided to commit to his true passion and transferred to The Columbus Culinary Institute to pursue a career in restaurants. Over the next 10 years he has grown as a chef and honed his skills working in talented kitchens across the city. Working large dinner parties and events while in school, Michael eventually moved on to Worthington Hills Country Club, and later Cameron Mitchells, M at Miranova, before becoming Sous Chef at Barcelona.
When Michael isn’t working, he enjoys spending time with his family, usually with his dog at his side. He lives for Ice Hockey, and can be found playing whenever he is away from the kitchen. One thing is certain… he keeps his knives as sharp as his skates.
Sheila Stewart is a proud member of the Barcelona family. She started her journey into the culinary world back in 2013 when she decided to go back to school and pursue her dream that she had shared with her late mother. That year, she applied for the Columbus State Community College Culinary program. She graduated with honors as a Certified Sous Chef and received the Apprentice of the Year Award from the American Culinary Federation. During this culinary journey is where she pursued an apprenticeship with Sidecar Global Catering, which was a sister company of Barcelona, and became part of the Langheim family. Since then, she has went from apprentice to line cook to Assistant Pastry Chef to Executive Pastry Chef and she has enjoyed every minute of it.
Cooking and baking has always been a passion of hers and now she gets to live out her dreams and have fun doing it.