Meet Our Chef

Paul Gstrein has served as executive chef at the critically acclaimed Bayside restaurant since it opened in Newport Beach in 1999. The award- winning chef takes great pride in tempting guests' palates with his ever-evolving menu of American cuisine with a global influence that uses the highest quality food products available and locally-grown ingredients.

Chef Gstrein was practically born wearing a toque as his family owned and operated a hotel and restaurant in the Austrian Alps, a family business that dates back more than 400 years. He began his French culinary training at Villa Blanca Culinary School in Innsbruck, Austria before moving to the U.S. at age 21. His culinary prowess landed him positions at numerous renowned restaurants including Wolfgang Puck's Spago in Beverly Hills, Charlie Trotter's in Chicago, Bradley Ogden's Lark Creek Inn in San Francisco, and Mark Peel's Campanile in Los Angeles.

He eventually brought his refined culinary skills to the original Bistango in Los Angeles in 1985, during which time he formed a close relationship with owner John Ghoukassian and his family. In 1988, he moved to Orange County to helm a second Bistango location in Irvine and has resided there since.

In 1999, the Ghoukassians launched Bayside in the exclusive Promontory Point area of Newport Beach. Chef Gstrein developed that menu, which he describes as "modern American cuisine with a global influence." Since opening its doors, Bayside has consistently earned high marks in the Zagat Guide and glowing reviews in major newspapers and magazines as well as several television programs.

Among Chef Gstrein's honors are Chef of the Year by the Orange County Business Journal as well as "top chef" nods by the Los Angeles Times, OC Register, Orange Coast Mag, Coast, Riviera, OC Weekly, Where, OC Metro, and others.