The Southern Gentleman Hires New Executive Chef Joseph Paire

Joseph Paire is the new executive chef at The Southern Gentleman, and plans to “change the narrative” of Southern cuisine.

The Johnson & Wales University graduate has more than a decade of restaurant experience in Washington, D.C., under his belt and mentoring from industry professionals such as Robert Wiedmaier (RW Restaurant Group) and Todd Gray (Watershed, Equinox). After becoming sous chef at Jackson 20, a Southern-themed gastropub in the Alexandria, Virginia, Kimpton Hotel Monaco when he was 24 years old, Paire was named executive chef of Mulebone. Most recently he served as executive chef of Barcelona Wine Bar for the past two years.

Brunch aficionados can taste the changes for themselves with Paire’s added few signature dishes to the weekend menu. The new dishes include:
• Fried chicken and skillet pancake featuring candied house-cured bacon, sorghum bourbon pecan syrup
• Sweet potato cheddar biscuit topped with shrimp-tasso ham gravy, fried egg
• Skillet cinnamon roll with bourbon pecan glaze
• Smoked beet salad with farmstead cheese, glazed pecans, Meyer lemon vinaigrette

“When people talk about Southern cuisine, chicken and waffles is always a favorite,” Paire says. “Personally, I love pancakes and wanted to break the mold a bit. Between the candied bacon and sorghum syrup, and the fact that we use a cast iron skillet to prepare the pancakes, I believe we’ve got a big hit on our hands.”

Paire feels the same about the new sweet potato cheddar biscuit. The play on biscuits and gravy took him two months to create.

“Joseph’s passion in the kitchen and his easy temperament are exactly what we were looking for,” said Southern Proper Hospitality COO Alex Curley. “He contributes a playful yet thoughtful perspective to the menu that is reflective of his cooking style.”