Appetizers

Chef Scott Ostrander leaves Paragary’s

Scott Ostrander, seen in 2014, put in two years as head chef at Sacramento’s Esquire Grill.
Scott Ostrander, seen in 2014, put in two years as head chef at Sacramento’s Esquire Grill. hamezcua@sacbee.com

Scott Ostrander, who helped reopen Sacramento’s Paragary’s restaurant after its $1 million makeover, has left the restaurant.

Ostrander has taken a new job as executive chef for reservation-only dining events at the Inn at Park Winters, a resort in rural Yolo County.

The revived Paragary’s, which opened in June after being closed for 15 months, “didn’t become what I imagined,” Ostrander said. He attributes his exit to “a philosophical difference of opinion about how the restaurant was run.”

“He’s a talented chef, but at the end of the day, his ideas and the owners’ ideas were not matching up,” said Callista Polhemus, marketing director for Paragary Restaurant Group.

Ostrander said he resigned. Polhemus called the chef’s exit “a mutual decision.”

Either way, Ostrander will begin creating reservation-only dining events by late November at the Inn at Park Winters.

The dinners will be “hyper-local,” Ostrander said. He will use ingredients from farms and ranches in western Yolo County.

“It’s exciting because I will be able to literally go down the road to a farm, see what they’re growing, take it back to the (inn), and it’s on the menu,” he said.

Ostrander was chef de cuisine at Paragary’s (Kurt Spataro is the restaurant group’s corporate executive chef). Ostrander helped bring more French dishes to the 32-year-old California-Mediterranean restaurant, a Sacramento institution.

Ostrander spent two years as head chef at Sacramento’s Esquire Grill, also part of the Paragary group, before the job at Paragary’s.

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