The Grand Marlin Pensacola Beach Welcomes Nationally Acclaimed Chef Arturo Paz

by Katie King |

The Grand Marlin Pensacola Beach Welcomes Nationally Acclaimed Chef Arturo Paz
Pensacola, Fla. (May 2, 2023) – Corporate Executive Chef and Partner Gregg McCarthy is excited to welcome Arturo Paz to The Grand Marlin Pensacola Beach as Executive Chef. This dynamic duo is looking forward to further developing and building upon their new culinary partnership.
“Arturo and I immediately connected over our love of Caribbean-inspired cuisine and a shared belief that spotlighting fresh, local ingredients is paramount to creating really good food,” said McCarthy. “It’s a simple concept that has served us very well over the last 13 years on Pensacola Beach, so I’m excited for Arturo to bring his flavor profile and culinary expertise here.”

Over the last three decades, Chef Paz has worked at top establishments in New Orleans, Miami, Hollywood, Baltimore, New York and Atlanta.

Born and raised in Puerto Rico, Paz moved to New Orleans at the age of 17 to study architecture at Tulane University. While there, he worked in the kitchens of some of the finest chefs and restaurants in the Big Easy, which is where he discovered his true calling. Soon he would pick up and move to Miami to attend culinary school while simultaneously working in some of South Beach’s trendiest restaurants, such as Century, Colony Bistro, and Bang.

It didn’t take long for Paz to earn a reputation as a daring, artistic and experimental chef and a national up-and-coming talent. He would later spend time in New York City as executive chef of the Mango Tree Café and open a restaurant in San Juan called Arturo’s serving haute Caribbean cuisine.

Following that success, Paz ventured out by creating the first of several Noble House Hotels waterfront dining experiences called Baleen at the Grove Isle Club & Resort in Miami. Next up, he conceptualized a modern American steakhouse in West Hollywood called Republic. For five years, Paz commanded executive chef at Phillips Seafood at Harborplace in Baltimore – one of the highest grossing restaurants in the nation and the world’s largest crab company. He also consulted on a new generation of Phillip’s restaurants at Caesar’s Palace in Atlantic City.

Over the last decade, Paz moved to contemporary Mediterranean cuisine as the executive chef for Cleo in South Beach, then lead a culinary team as executive chef for Lobster Bar, the signature seafood concept in Miami and Atlanta from the Buckhead Life Restaurant Group.
“I have been lucky enough to get to experiment with so many unique culinary markets and cultures, which has taken me all across this country over the years. I treasure each experience because it’s allowed me to grow personally and professionally,” said Paz.

“I have been familiar with Chef Gregg’s work for years, so when the opportunity arose to work alongside him and get back to the Gulf Coast, I jumped,” furthered Paz. “We share a similar approach, and I look forward to building upon his award-winning menu and complementing it.”
Paz holds a bachelor’s degree in Culinary Arts from Johnson & Wales University in Miami and an Associate’s Degree in Architecture from Tulane University. When he’s not in the kitchen, he enjoys fishing and scuba diving.

Opened in 2010, The Grand Marlin is Pensacola Beach’s premier dining destination. Consistent quality has earned the Pensacola Beach restaurant top honors including Wine Spectator’s Award of Excellence 12 years in a row, TripAdvisor’s Certificate of Excellence, multiple Open Table’s Diner’s Choice Awards and local Best of The Bay awards as well.

The Grand Marlin features the area’s best selection of seafood, highlighted by daily specials from the kitchen of award-winning Chef Gregg McCarthy. Printing their menu daily, The Grand Marlin ensures its choice of fish and shellfish will be the freshest on the Gulf Coast. The Grand Marlin offers a tranquil, relaxed atmosphere where patrons can enjoy the most memorable dining experience on the Gulf Coast.
No Comments

Sorry, the comment form is closed at this time.