Meet The Team

The Culinary Team

Parlor San Clemente

At Parlor San Clemente, everything starts with our people—the hosts who greet you by name, the chefs who perfect every dish, and the bartenders who craft cocktails with care. Our culinary team and service staff bring heart, skill, and genuine warmth to every part of the dining experience. From sourcing local ingredients to supporting community events, the Parlor crew embodies the spirit of San Clemente hospitality, making every visit feel like you're part of the family.

A delicious pizza baking in the woodfire oven at Parlor San Clemente, showcasing the perfect blend of toppings and the golden, crispy crust achieved through their woodfire cooking method.

The team at Parlor San Clemente preparing a variety of fresh dishes for an upcoming event.

Staff at Parlor San Clemente meticulously plating appetizers for a catered event, ensuring each dish looks perfect.

The spacious interior of Parlor San Clemente, highlighting the woodfire oven and open kitchen.

The friendly hostess of Parlor San Clemente standing outside the entrance, ready to welcome guests with a warm smile and guide them to their dining experience inside.

Chef James "Jimmy" McAndrew

Chef James "Jimmy" McAndrew hails from the Valley of the Sun and got his early start in the restaurant business throughout the greater Phoenix area including some of the desert's most frequented dining establishments. Now a resident of San Clemente and full-time fixture on El Camino Real, Jimmy has worked in several of our RJB kitchens including Bloom, Ironwood, Vine and now gets to lead the culinary team at Parlor Woodfire Kitchen & Cocktails. Jimmy is excited to showcase his talents and is a self-proclaimed "sourdough nerd". He is always willing to share his knowledge and ready to tell a good story. Come grab a seat at our pizza counter and say hello, just don't call him James!

Jimmy's two loves are golf and spending time with his Australian Shepherd, Neo.

Joseph Guillena

Operating Partner

A seasoned veteran of the food service and hospitality industry and Certified Sommelier with ties to both Hawai'i and the Western United States, Joe has overseen the daily operations of many respected food & beverage programs in Honolulu, Scottsdale and throughout Southern California. Areas of expertise include elevated dining establishments, high volume luxury beach front resorts and casual dining concepts from Waikiki to Coastal Orange County.

Initially instructed in a professional kitchen, Joseph chose to focus on the front of house operations while working with Roy's Hawaiian Fusion on the first mainland franchises in Scottsdale & Newport Beach. Joe's tenure in the Hawaiian Islands also included a stint with TS Restaurants which operates some of that state's most successful restaurants including Duke's Waikiki, Hula Grill & Kimo's in Lahaina. When the famed Royal Hawaiian Hotel closed for a major renovation in 2008, Joe was selected to be a part of the food & beverage team to re-concept the dining outlets of the "Pink Palace of the Pacific" on Waikiki Beach. In Southern California Joe worked with Culinary Adventures Inc. and The Marc Cohen Restaurant Group to help open and operate many well-known restaurants from Huntington Beach to Point Loma including French 75 Brasserie, Chimayo at the Beach, Rouge Bistro, Watermarc, 230 Forest Avenue and Jimmy's Famous American Tavern before joining the RJB Family of Restaurants.

As a graduate of California State University Fullerton with an emphasis in Education, Joseph has always sought to reconcile his passion for the restaurant business with his formal training as an educator through a hands-on management approach that emphasizes the importance of mentoring a young local staff and stressing the importance of guest connections.

Joe enjoys spending time with his wife of 23 years and his two daughters. He loves golfing and still pretends to surf more than his old restaurant knees would admit!