Joseph Paire began his journey at Barcelona Wine Bar in August 2016, bringing with him eight years of culinary experience.
Paire developed a passion for cooking at a very young age. He grew up going to farmer’s markets with his mother and grandmother, and helping out with family dinners. A native of Washington D.C., Paire graduated from Johnson & Wales University with degrees in both Culinary Arts and Food Service Management. Following graduation, Paire returned to his hometown to become part of the blossoming food scene in D.C., and trained under such notable chefs as Robert Gadsby and Todd Gray. At just 24 years old, Paire took on the role of Sous Chef at Jackson 20 at the Kimpton Hotel, before continuing on as Executive Chef to open up Mulebone, with stellar reviews from the Washington Post.
When Paire was presented with the opportunity to be an Executive Chef of Barcelona Wine Bar, he was drawn to the role especially because of the creative autonomy he is given when conceptualizing dishes. He enjoys being able to add a personal touch to the menu, enriching not only the Barcelona Wine Bar restaurant in Cathedral Heights, but adding to the concept as a whole. He contributes a playful, yet thoughtful perspective to a menu that is always reflective of his cooking style.