Mark Eichin

July 2, 2023

Restaurant Paradis: Taste built from the ground up

By Lauren Sage Reinlie
July 2, 2023

ROSEMARY BEACH – The fine dining Restaurant Paradis opened in Rosemary Beach in 2009. At the time, it was the only spot with a liquor license in the neighborhood, and has since bourgeoned into one of the hottest growing spots along Scenic Highway 30A.

“When we opened up, Rosemary wasn’t what it is today,” said Mark Eichin, who has served as the restaurant’s executive chef since Day 1. “We had a unique opportunity to be right there at the springboard and were able to be a part of establishing that Rosemary neighborhood feeling.”

The restaurant’s indoor design is loosely modeled after wine-tasting rooms in Napa Valley, with an outdoor patio and intimate bar and lounge area. Their door is always decked out for the occasion with eye-catching decor. Locals and visitors duck in for a special treat without the stuffiness of some upscale restaurants.

“The servers are very knowledgeable and do a great job connecting to each table and providing a unique experience,” Eichin said. “Even if it’s not a special occasion, it still feels special.”

Eichin was working as a sous chef at Bistro Bijoux when he was asked to come on board as executive chef of a new venture in Rosemary Beach. The then-26-year-old knew it was a rare opportunity, especially at such a young age, that he couldn’t refuse.

He designed everything from scratch, including the kitchen and menu, which he describes as Floridian fusion. It’s a loose label that allows the classically French-trained chef to bring in cuisines, styles, and techniques from around the world.

Eichin creates a new menu about twice a year, but a few fan-favorite staples have changed very little since the day they opened. That includes the cast-iron filet served with mashed potatoes, broccolini, and a black truffle demi-glace.

“I’ve tried changing that a couple times and pitchforks came at me,” Eichin joked.

Starters that have held over from the original menu include diver scallops served with sweet pea and wild mushroom risotto and a carrot beurre blanc, and the beef and blue cheese tortellini served with roasted garlic cream.

Eichin uses daily fish specials and a rotating meat feature to bring in new flavors and teach new techniques to his staff, which is one of the parts of his job he takes the most pride in. A recent menu featured a show-stopping 11-ounce bone-in rack of Australian elk served with herb-roasted potatoes, roasted baby zucchini with bacon, and a Burgundy reduction. Other meat features have included high-end cuts of beef as well as more daring selections such as kangaroo and llama.

Tortellini — The beef and blue cheese tortellini is served with roasted garlic cream.

One recent dessert option was the carrot cake ice cream sandwich, the brainchild of Tony Lux, one of the cooks Eichin enjoys watching flourish and step into his own. Two slices of carrot cake are filled with ice cream and topped with caramel sauce and thin sugar cookies.

The restaurant has a full bar with hand-crafted cocktails and an award-winning wine list.

Eichin said he takes the most pride in teaching and training in the kitchen, helping employees find their way in the world and maybe even make a name for themselves.

“Teaching them and helping them grow and watching them go on and succeed, I just love that.”

Eichin and Restaurant Paradis continue to earn numerous awards, but he said that is not his primary goal. Instead, he measures success by the number of people he has been able to teach and help to go on to successful careers of their own.

“I’ve always felt a good legacy is more about the people coming in and going out,” he said. “To me, that’s more of an accomplishment.”

Restaurant Paradis is located at 82 S. Barrett Square in Rosemary Beach. It opens at 5 p.m. seven days a week. Reservations are accepted and can be made by calling 850-534-0400. Find more info at facebook.com/ParadisChics.

January 17, 2023

Restaurant Paradis’ Prohibition Repeal dinner raises $14K

Blog, Home Page Blog

Seventh annual event benefits Food for Thought Outreach

Special to 30A Food & Wine
Jan. 17, 2023

ROSEMARY BEACH – Restaurant Paradis is pleased to announce their seventh annual Prohibition Repeal Wine Dinner, presented by 30A Luxury Vacations, raised $14,000 for Food for Thought Outreach.

Guests gathered at the Rosemary Beach fine-dining restaurant for a Gatsby-inspired evening. Upon entry, ticket holders made their way into the bar area to enjoy specialty cocktails made with Distillery 98’s Dune Laker vodka, each served in a commemorative glass courtesy of Buddy’s Seafood. Attendees then made their way into the main dining room where they were seated for a special four-course meal prepared by Paradis’ award-winning chef, Mark Eichin. Each course was expertly paired with wines by Vineyard Brands and sponsored by local businesses including Driftwood Wine and Spirits, Rosemary Beach Realty, SoWal House, and Swiftly Catered. Throughout the night, attendees were surrounded by live music from Christy Larsen, courtesy of Inlet Beach Real Estate, and photographed by Anthony Whittington, compliments of 30A Cottages.

“We would like to thank all of our loyal patrons and fellow community members for sponsoring and buying tickets to this year’s record-breaking dinner,” said Restaurant Paradis owner, Danny Cosenzi. “During the holiday season we always look forward to hosting everyone and raising money for a local cause that makes a huge impact in our area.”

The proceeds raised from the annual Prohibition event go directly to Food for Thought Outreach, a local 501(c)3 organization that works to bridge the meal gap in the lives of food insecure children in Walton and Okaloosa counties.

“We are so grateful to benefit from this event,” said Tiffanie Nelson, CEO and founder of Food for Thought Outreach. “Restaurant Paradis has been a generous partner in our work at Food for Thought Outreach and events such as this make a direct impact in our organization.”

Since 2010, Food for Thought Outreach has been dedicated to serving the food-insecure children in our community. Currently, over 3,000 children are enrolled in their year-round programs.

“We love to see our community come together in support of the children who need us the most,” Nelson said.

November 4, 2022

Restaurant Paradis hosting Prohibition Repeal Wine Dinner

Blog, Home Page Blog

Seventh annual event benefits Food for Thought Outreach

Nov. 4, 2022
Special to 30A Food & Wine

ROSEMARY BEACH – Restaurant Paradis is proud to present its seventh annual Prohibition Repeal Wine Dinner, presented by 30A Luxury Vacations, on Saturday, Dec. 10, benefitting Food for Thought Outreach.

Paradis flier

Beginning at 6:30 p.m., guests are invited to delight in a cocktail hour featuring a specialty cocktail made with Distillery 98’s Dune Laker vodka served in a commemorative glass, courtesy of Buddy’s Seafood. Attendees will then be whisked away to the main dining room for a Gatsby, Prohibition-era inspired evening.

Guests will experience a special, four-course meal presented by Driftwood Wine and Spirits, Rosemary Beach Realty, SoWal House, and Swiftly Catered, paired with wines by Vineyard Brands. Prepared by Paradis’ award-winning chef, Mark Eichin and his culinary team, each course will feature the local produce, fresh Gulf seafood, and fine meats that Paradis is known for. Throughout the night, attendees will be surrounded by live music, sponsored by Inlet Beach Real Estate, and photographed by Jennifer Filippone, courtesy of 30A Cottages.

Proceeds from the evening will be donated to Food for Thought Outreach, a local 501(c)3 organization that works to bridge the meal gap in the lives of food insecure children in Walton and Okaloosa counties and empower them to get the most out of their education.

The restaurant will be closed for the private event and transformed into an elegant event space that emulates the Prohibition era. In keeping with the night’s theme, guests are encouraged to dress in 1930s, Gatsby-theme attire. There are a limited number of tickets available for $200 per person that includes all food, beverage, and gratuity. Tickets can be purchased online at www.restaurantparadis.com.

July 2, 2022

Restaurant Paradis: Fine dining and wining

Blog, Home Page Blog

By Pam Windsor
July 7, 2022

ROSEMARY BEACH – Restaurant Paradis has a warmth and elegance that welcomes guests as soon as they walk through the door. This fine-dining restaurant, led by Executive Chef Mark Eichin and his talented culinary team, is a local favorite for its unique approach to coastal cuisine, as well as its popular wine and dinner pairings.

Everything on the menu is fresh and new, with locally sourced ingredients.

“I like to try to buy local as much as possible because it supports mom and pop shops, as well as the local economy,” Chef Eichin said. “And also, why do I need to get tomatoes from California if I’ve got them growing right here and they taste even better? We also make everything in-house, like all of our stocks. When we’re in our busy season, I re-prep the entire menu from scratch every single day.”

The menu often changes depending on what’s in-season, but there are some mainstays that are usually available. Those include dishes like diver scallops, tuna tartare, beef & blues cheese tortellini, and Chef Eichin’s award-winning cast-iron filet seared in duck fat with lobster tail tempura.

Eichin, who has been with Restaurant Paradis since the beginning, credits an attention to detail for the success of most dishes. But he also has a vast and interesting food background that tends to influence many of his creations. As a military brat (both his parents served in the Air Force), Eichin grew up living all around the world where he got to sample many different types of cuisine.

“I was actually born in England, my oldest brother was born in Germany, and my little brother was born in Texas,” he said. “Then, when we came back to the states, we went from Texas to Georgia to East Tennessee. My dad was always a foodie from living in Europe, so we were exposed to quite a bit of different types of food.”

His mother grew up on a farm in Minnesota, made a lot of home-cooked meals and taught him the value of using fresh ingredients.

“I used to always love being in the kitchen and cooking with my mom. My philosophy is that cooking is like the wheel: everything’s already been done. So, I’m not trying to reinvent the wheel, just take aspects of it, along with influences from a little bit of German or English or finding a dish I like and recreating my own way of making it better.”

He also values the creative input of others on his kitchen staff in trying new things for some of the specials on the menu.

Eichin enjoys collaborating when creating specific dishes to pair with different types of wine available.

“Our wine program is really, really, really incredible and I wish I could take a little bit of credit for that, but I can’t,” he said. “That comes from Michael Wood, our general manager. I’ll sit down and figure out what our main wines are by the glass, then I’ll start building things off a round to accommodate them. You always want one thing to complement another.”

It’s made Restaurant Paradis a popular stop for wine enthusiasts.

Chef Eichin is proud to be part of the amazing group that’s so dedicated to creating a one-of-a-kind experience that keeps guests coming back again and again.

“The one thing I’ve always loved about this industry is, it’s kind of an instant gratification type of deal. You don’t need anything to be said, you just walk around and see the smiles and people enjoying it and it makes the work you put in during the day all worth it.”

Restaurant Paradis is located at 82 S. Barrett Square, Rosemary Beach. The restaurant is open for dinner-only seven nights a week from 5 to 10 p.m. Reservations are required and can be made by calling 850-534-0400. For more information, visit www.restaurantparadis.com