Chef Bios

Chef Greg Macri                                                                                                                                

Sous Chef Greg Macri brings years of experience to the team at Barefoot Bar & Grill. After completing his education at the Culinary Institute of America in Hyde Park, New York, this Long Island native gained experience in several restaurants across the country. These include: Iron Hills Country Club in Allentown, PA, McGowan’s Market in Sea Isle City, NJ, Buffalo Wild Wings in Greenville, NC and, most recently, Ocotillo Restaurant at Vail Marriot in Colorado.

Macri’s experience growing up in East Islip, Long Island inspired his favorite style of cooking - Homestyle Italian. Macri’s food philosophy is to “keep it simple and keep it fresh”. This simple outlook can be seen (and tasted) in the fresh, delicious dishes Macri dreams up for Barefoot Bar & Grill.

When he’s not cooking, Macri enjoys running. He has a goal of running 500 miles this year and is on track to do it!

Of course, with cooking being Macri’s first love, he leaves us with this quote by Francois Minot, “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”

Chef Khoury Shanklin

Chef Khoury Shanklin brings a wealth of culinary knowledge to the Paradise Point team as a Sous Chef at Barefoot Bar & Grill. After completing his education at the California Culinary Academy, Khoury gained experience working as a Line Cook and Kitchen Manager at The Prado in Balboa Park under Executive Chef Jeff Thurston and Executive Chef Johnathan Hale. After five years, Shanklin made the jump to Paradise Point and has been at Barefoot Bar & Grill ever since.

After growing up in East St. Louis, Illinois, and moving to Honolulu, Hawaii as a military dependent, Khoury developed a passion for cooking Asian and Southern-inspired dishes. When he’s not cooking, Khoury can be found fishing any one of the great bodies of fresh or saltwater San Diego has to offer or feeding his need for speed on one of his motorcycles.

Khoury’s food philosophy is “You’re only as good as your last dish” – a statement that proves true whenever eating one of Khoury’s delicious creations.

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