barcelona restaurant & bar

scott heimlich

owner / most frequent diner

As the owner, Scott Heimlich oversees all aspects of Barcelona Restaurant and Sidecar Global Catering.

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.

Experience

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. 

paul yow

executive chef

Chef Yow has the honor and privilege of being Executive Chef of Barcelona Restaurant and Sidecar Global Catering.

In his position, Chef Yow oversees all food operations, which include the daily routine of supervision over the kitchen; lunch and dinner menus; and staff.  It includes off-site events and promotional activities, and has allowed him to be able to commit to more off-premise events.  Additionally, he is currently working on a major cookbook revision of his 2006 Barcelona Cooking:  Ten Years of Spain and Beyond, which came out for Barcelona’s tenth anniversary.   

Experience

Chef Yow started his culinary career with Columbus State Apprenticeship Program in 1985 and graduated in 1988.  Chef Paul spent seven years working at The Refectory and another three years at Rigsby’s.  In 1997, Chef Yow was hired as a line cook at Barcelona Restaurant, starting two weeks after the restaurant opened.  Under the then Barcelona Restaurant owner, Chef Yow also opened and operated Sweet Pea, an eatery that specialized in southern cuisine, and a commissary bakery.  When the bakery closed, baking was moved into the Barcelona kitchen.

Chef Paul was instrumental in the entire creation process of Sidecar Global Catering, the catering division of Barcelona Restaurant.  Chef Paul created the entire menu and catering options available through Sidecar.

In the fifteen years that Chef Yow has been at Barcelona, the most enjoyable aspects of his job are the food and the people, which include both staff and guests. 

jeff white

executive sous chef

As a sous chef, Jeff White is responsible for anything that happens in Barcelona Restaurant from the front door to the back door.

Whether it is making guests happy, coming up with specials, making sure the kitchen runs properly, overseeing in-house parties, Jeff does whatever it takes to ensure that the restaurant operates smoothly and efficiently.

Experience

In 1999, Jeff was working at the Showa Aluminum factory when he realized that he needed a career change.  He decided to travel and camp in the western United States for six months, where he resolved that he wanted to become a chef.  In order to determine that working in a restaurant was the right vocational choice, he worked as a line cook in the Barcelona Restaurant kitchen for a year before attending the three year Columbus State Apprentice program.  When he graduated in 2003, the sous chef position at Barcelona Restaurant became available,and Jeff has filled that position for 8 years.

In January 2011, Jeff was promoted to Executive Sous Chef.

Simply put, Jeff cites the food and his co-workers as the reason to why he takes so much pleasure in his job.

patrick marker

sous chef

Patrick assists Chef Paul with the kitchen and food operations. Patrick focuses on lunch service.

Experience

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.

jacob hough

sous chef

Jacobs position entails coordinating the kitchen staff and ensuring the high quality food standards. Jacob also oversees the creation of our weekly tapas tasting menu and daily specials.

In 1999, Jacob graduated from the Pennsylvania Culinary Institute with a passion for international cuisine.  He has worked for many great restaurants from Hyde Park Grill to the former Bexley Monk.

He was brought in to the Barcelona Family by Chef Paul Yow as a line cook.  After several months of extensive training under the guidance of Chef Paul and Sous Chef White, Jacob was promoted to Sous Chef.  As Sous Chef, he looks forward to the new challenges in his new position, and will continue to learn new techniques that will enhance the brand of Barcelona.

tim hawkins

general manager

As the General Manager, Tim oversees the daily operations of the restaurant with special attention on the bar operations and event planning.

Experience

Tim fondly refers to his leaving an accounting internship to get into the restaurant business as a “higher calling”.  A Philadelphia transplant, Tim spent the first twenty years of his restaurant and management career at three different restaurants, with the most time spent at Raffles on Carmac, a piano bar and restaurant.  When he came to Columbus in 1997, he managed K2U Bar and Grill for six years, before joining the staff at Barcelona as manager in January of 2003.  Tim still follows Eagles and other Philly teams, and has become a huge Blue Jackets fan.  If not at Barcelona Restaurant or at a Jacket’s game, Tim may be found tearing up the bowling lanes or enjoying his Jack Russell Terriers. 

Tim's devotion to Barcelona Restaurant lies in the incredibly optimistic and helpful working environment.  In the thirty-plus years that he has been in the industry, he has never experienced a more positively reinforced atmosphere between all parts of a restaurant.  With a love to host at home or in a professional atmosphere, Tim points to the attention to detail, food, guests, and entertaining other reasons that he thoroughly enjoys his occupation.   

tracey hawkins

guest service manager

Tracey Hawkins role as Restaurant Manager includes guest service, staff scheduling, and community involvement, specifically working with the neighborhood to facilitate donations and promotions.

Experience

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.

brandi skinnell-white

guest service manager

Brandi brings to the Barcelona team, an extensive background in restaurant management and guest hospitality.

Brandi came to the restaurant industry as a way to support herself while going to school.  She quickly fell in love with being able to create memorable experiences for guests, and the restaurant business became her calling.  A Texas transplant, she spent the first part of her career with a chain restaurant waiting tables, opening new restaurants, and managing.  She move to Columbus three years ago and joined Barcelona in 2010.

Working for an independent restaurant is an exciting new experience for Brandi.  She enjoys being part of the German Village community and meeting new people every day.  Brandi counts herself lucky to be part of such an amazing team that works together to provide great food and service to their guests.  While coming from the corporate background, she also brings that personal touch with her to work each day, truly enhancing the guests Barcelona dining experience. 

On a personal note, Brandi enjoys fine food and wine, ice hockey and baseball with her chef-husband Aaron.  As one of the newest members of the Barcelona management team, please be sure to look for Brandi and say hello!

michael singer

retired gm - consultant

After 10 years with Barcelona, Michael has un-officially retired. Michael will still be involved with restaurant as a consultant helping with a variety of projects around the restaurant.

This includes the inventory and management of Barcelona Restaurant’s wine list, which has won the Wine Spectator “Award of Excellence” from 2005 – 2011, as well as catering and special events, wine tastings, corporate dinners, and weddings.  Many of these events are held on Barcelona Restaurant’s award winning patio. 

Experience

Michael began his working career owning and running a specialty supermarket in Columbus for twenty years.  After retiring from the store, Michael took a few years off before opening the Drexel Radio Café, which is a quaint eatery attached to an art theatre in Bexley.  Six years later, the opportunity and challenge of running a large well-known restaurant was given to Michael in June of 2001.  He began as one of four front-of-house managers. 

Like Scott, what Michael enjoys most is that every day is a new challenge, and he is able to meet new people.   Michael considers himself lucky to have a job where he has the chance to meet and greet customers on a daily basis.  He finds this to be both interesting and rewarding.

caitlin flory

sidecar global catering - catering director

As Catering Director, Caitlin is responsible for the daily operations of Sidecar Global Catering.

From working as a Line Cook on Mackinac Island to Hostess at Confluence Park to facilities management to sign language interpreter/instructor, all of these experiences have prepared me to take on the role of Catering Director. 

As a small child I watched my parents cook to plan food for a family get-togethers, good food has always been a passion of mine.  Another passion is coordinating and entertaining of events for family and friends.  Being able to bring these two passions together in one job is a dream come true.  To do so with such a talented and dedicated staff is more than I could have dreamed. 

Each day, each event brings new challenges and meeting those challenges is why I wake up everyday with a spring in my step and a sparkle in my eye!

 Caitlin was hired to be a part of Sidecar Global Catering before the concept was official.  This was done so that Caitlin would be an integral part of the new business and be able to build the company from the ground up.