Our Chef

Chef John Paidas
Our Chef
A Graduate of The Culinary Institute of America, I began my career as all “hospitalitarians” do at a young age prepping vegetables and washing dishes. A lot of flavors I still use to this day, were things my mom, dad, and grandparents would make when I was a kid.
After Graduation, I moved out to Aspen, CO for 5 years at the Little Nell at the base of Aspen Mountain, where I truly learned what “farm to table” meant. Having our own farm to source not only produce from, but also milk and animals, it was truly a life changing experience to learn where food was coming from, but also what it took to get it into the restaurant. Upon the advice of a dear friend, I moved to New York for the better part of a decade until the time came for me to come back home to Baltimore.
Becoming a part of the Hay Creek Family is truly the best thing that could have happened to me, and I can not wait to open our doors to all of you, and share a meal that at its most simplistic nature, makes you smile, and grateful to be amongst friends and family.
Sweet, Sour, Salt, Bitter may be what the palate can taste, but “Love” is by far the most important ingredient. Never forget it in anything you do.