Francois Paradeise, a Fixture in the Twin Cities Restaurant Scene for Decades, Retires with a 2-Day Send Off Party at Chloe by Vincent, February 28-29

Francois Paradeise (right, pictured with Chef Vincent Francoual), completed his restaurant career as General Manager of Chloe by Vincent.

After five decades working with some of the most inventive restaurants companies in the Twin Cities, Francois Paradeise, 77, is retiring. Stop by to say good-bye and wish Francois well on his last two days of work, February 28-29, with a free glass of bubbles.

Known for his big personality, story-telling skills and irresistible French accent, Paradeise was a well-known force in the local hospitality industry.

He began his career as the front office shift manager at a five-star hotel and resort in Scottsdale, Arizona, after moving to the U.S. from Paris and culminates it as the opening GM for the new iteration of a Vincent Francoual restaurant, Chloe by Vincent.

“We were fortunate to be able to work with Francois before we opened to help us set up systems and hire good people and to share his showmanship style of making guests feel welcome and special,” said Matthew Monroe, CEO of Restore Restaurant Holdings, which owns the restaurant along with Erik Forsberg’s French Toast.

Paradeise and his wife of 44 years, Nancy, are moving to Albuquerque, New Mexico, to be closer to grandchildren.

Over the years, Paradeise has worked with Parasole Restaurants, where he was the GM of a number of their iconic restaurants, including Manny’s, Figlio and Good Earth. He was hired as the director of operations for the first Buca di Beppo restaurant and opened seven additional stores, including in Milwaukee; Palo Alto, California; Seattle; and Chicago.

He also worked with Wayne Kostroski at Cuisine Concepts, at Tejas, Bar Abeline and Franklin Street Bakery.

“I am grateful for all my coworkers as well as the company officers and owners,” Paradeise said. “I cherish all the memories with my teams as we dealt with both challenges and successes.”

Minnesota will always have a place in his heart, but “now is as good a time as ever to spice up our lives.” And what better place to find that spice than in the southwest, where he started his culinary journey.