CHI•RIN•GO ’chï-riŋ-(,)gō\ n
1: a small enterprise usually a bar, selling mainly drinks and tapas, sometimes meals in a more or less provisional building, often on a beach or loose surface where a more permanent structure may be unviable.
1: a small enterprise usually a bar, selling mainly drinks and tapas, sometimes meals in a more or less provisional building, often on a beach or loose surface where a more permanent structure may be unviable.
Inspired by a trip to southern Spain in 2014, recovering entrepreneur Andy McKoski teamed up with a few industry friends in hopes of bringing his “life-changing” experience to his backyard–the beautiful beaches of Scenic Highway 30-A. The Chiringo team strives to recreate the amazingly simple days of Spanish beaches where fresh flavors, vibrant colors and great times dominate the landscape.
While a trip to Spain was was the stimulus for Chiringo’s Décor and vibe, the Chiringo team draws their menu inspiration from beaches across the world. Fresh Gulf Seafood, grass fed organic beef, and locally infused into recipes from around the world.
Originally from South Florida, Andy grew up in the restaurant business and paid for college waiting tables and tending bar. He liked the work, but viewed it as a way to pay tuition while having a little fun along the way. He studied finance at Florida State University and then embarked on a career that led him across the east coast to cities including Orlando, Miami, New York and ultimately Atlanta.
In 2006, Andy received the opportunity to become a partner at Tin Lizzy’s Cantina, a casual Tex-Mex style restaurant and bar. Returning to the service industry at this stage in his life reignited a passion for the people involved in the business from the staff to the customers, and he realized that he enjoyed running a restaurant. During Andy’s tenure as the operating partner, Tin Lizzy’s quickly became a popular gathering spot. While no longer involved in the day-to-day operations, Andy remains a minority owner of the company which is still growing with 11 locations throughout the southeast.
Andy and his fiancé April relocated to Grayton Beach in 2015. The fun, relaxed and honest feeling of the area was perfect and reminded him of a trip he took to coastal Spain in 2014. Friends, food and laughter seemed to dominate the inhabitants of both geographies. It’s where they wanted to be.
With a desire to open a “chiringo” in Grayton Beach, Andy teamed up with three friends, Cesar Velazquez, Lance Jaglarski and David Huckeba to build a new concept. He and his new partners hope to bring “the taste” of their experiences to the 30A community by establishing a welcoming place for all to gather, celebrate and enjoy the freshest food and drinks around. Chiringo is inspired by the community of Grayton, influenced by coastal cultures around the world and grounded in the philosophy that food and drinks can be distinctive and unique but always simple, fresh and fun.
Born in Puerto Rico and raised in Massachusetts, Chef Cesar Velazquez grew up cooking with his mom and dad in a fusion of Latin American styles. He fulfilled his dream of becoming a chef after graduating from the Art Institute of Atlanta for Culinary Studies. He has worked in a variety of culinary settings from cafes to country clubs with influences ranging from Cajun to French and German to Italian.
The highlight of his career was when he joined Atlanta’s renowned Peachtree Golf Club in 2003 as the sous chef and was promoted to the executive chef in 2004. He remained there until his move to 30A in December 2015. While at Peachtree, he also opened ParQ Pizza in Midtown Atlanta, and it remained a local favorite for eight years. ParQ was recognized for its fresh dishes and New York style pizzas served in a beautiful park setting.
Chef Velazquez believes in integrating flavors and influences to create truly unique and savory dishes always using the freshest ingredients and sourcing locally whenever possible. Like his partner Andy, Chef Velazquez was greatly impacted by his travels to Spain as well as coastal communities around the world. He was naturally drawn to the open and friendly culture of coastal life centered on deliciously fresh cuisine and fellowship.
Through Chiringo, he is looking forward to bringing a concept that is both original and fun yet rooted in traditional Spanish and Southern elements. Chef Velazquez enjoys not only working in the kitchen but all aspects of the restaurant business. From chatting with regulars and learning their stories to thrilling the tiniest diners with the tastiest cheese pizza, Chef Velazquez plans to bring the Spanish culture with a Southern twist to Grayton Beach.
We are committed to eliminating stress from finding parking spots during peak hours of operations by offering convenient shuttle service to and from off-site parking located North of Hwy 30A on 283 South. Please call us at 850-534-4449 or email us at info@chiringograyton.com to confirm shuttle times.
With two stories, an optional open-air Gulf view, and 3,000-square-feet of flexible gathering space, our restaurant is an inviting venue for both special events and intimate gatherings.
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Chiringo is located on the corner of DeFuniak Street and Hotz Avenue in the heart of beautiful Grayton Beach, Florida, across from The Red Bar. If you have questions or comments, please get a hold of us in whichever way is most convenient. Ask away! Our team is happy to help.
850.534.4449
info@chiringograyton.com
63 Hotz Ave.
Grayton Beach, FL 32459
Open 7 days a week
11am – 11pm (Serving food to 10pm)
We do not accept reservations
