Chef and Managing Partner David Slay of Park Ave Restaurant Chef and Managing Partner David Slay has earned a reputation as one of the most creative chefs in food and entertaining. His creative renditions of American cuisine and efforts to maintain an all natural and preservative-free menu drive Park Ave's success. More

Efren Espinoza, Sous-Chef at Park Ave Restaurant Sous-Chef Efren Espinoza has been with Park Ave from the opening in 2005. He works on the line full time and is also in charge of all culinary operations and kitchen team members on a day-to-day basis. Efren is a part of our management team and is instrumental in Park Ave's growth.

Alice Castro, Lead Baker and Bread Maker at Park Ave Restaurant Lead Baker and Bread Maker Alice Castro has also been with Park Ave since the very beginning. Her unique desserts, house-made ice creams and delicious scratch-made breads can be found daily at Park Ave and il garage.

Rachel Murray in charge of the bar and cocktail program at Park Ave Restaurant In charge of our bar and cocktail program, Rachel Murray started by serving, bartending and helping in any way to be part of our team. As we grew, Rachel grew, and now she is on our management team with responsibility for our front-of-the-house team.

Brittney Dickel, Events Manager at Park Ave Restaurant Events Manager Brittney Dickel started as a hostess, moved to the office and catering, then eventually joined our management team. With a degree in Hospitality Management from Cal Poly, Brittney is a true restaurateur in the making and a dedicated team member.

Serving Creative Renditions of Classic American Cuisine – From the front door to the fireplace, ParkAve has all the style and warmth for an elegant evening for two or a casual lunch gathering with good friends. Join us for a delightful meal of fine cuisine at Park Ave... one of Orange County's Top Ten restaurants!
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Open Tuesday thru Friday 11:00 am  •  Saturday & Sunday 4:00 pm  •  Closed Monday
Directions  •  11200 Beach Blvd, Stanton, CA 90680  •  714.901.4400  •  Contact Us