Andy McKoski | Partner

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.

Cesar Velazquez | Partner/Chef

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.

Lance Jaglarski | Partner

Originally from Chicago, Lance Jaglarski’s journey has included stops in Miami, Tallahassee, Boca Raton, Honolulu, Atlanta and now South Walton to serve as a partner at Chiringo Grayton. A veteran restaurant professional, Lance has over 15 years of management experience in high volume operations including Atlanta’s Palm Restaurant. His diverse background has allowed him to appreciate a variety of cultures and incorporate his knowledge into a distinctive management style.

Lance is dedicated to creating a welcoming and enjoyable atmosphere at Chiringo for both guests and team members—a true family environment where everyone is at ease and having a great time. His management style is approachable, and he strives to always be accessible to both staff and guests. Lance is committed to personalized service and exceeding expectations to complement the menu of deliciously fresh food.

A frequent visitor to Northwest Florida since 1991, Lance has witnessed firsthand the growth of the area and is looking forward to making a home in South Walton with his family while contributing to the community through Chiringo.