Meet Andrew LeClair | Owner & Operator

We had the good fortune of connecting with Andrew LeClair and we’ve shared our conversation below.

Hi Andrew, is your business focused on helping the community? If so, how?
Paradiso is situated in a really cool building right over The Pasquotank River and offers one of the most unique dining experiences in Elizabeth City. Other than The Marina Restaurant, which operated in the building that is now Paradiso, the location was unable to sustain successful restaurants despite its natural charm for the decade preceding our occupation.
A lot of challenges come with owning and operating a building that is stilted on the water’s edge.

Apart from our location, Paradiso has a lot to offer to the food scene.
I work closely with my creative and talented team of chefs, line cooks, and bartenders to design a new, seasonally- and regionally-driven menu every few months.
We make everything to scratch and to order, every single day–from the pasta to the pizza dough, all the way down to the lady fingers in our Tiramisu.

We try use our platform to highlight some of the other incredible creatives in Elizabeth City, too, such as local farmers and artists.
Our logo design was in collaboration with a local artist, whose art is displayed throughout the building.
We also source much of our meat, produce, and seafood from local vendors.
We work particularly close with vendors like Twisted Willow Farm, Lane Angus Beef, Bout an Acre Farm, Nadeau Farm, Brothers Farm, Muddy Waters, and The SweetEasy to create dishes that represent our awesome community.
Paradiso 2017

Fried Mozzarella: Lightly Breaded and Fried and served over House Marinara

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
Paradiso was my first full-service restaurant venture. We had no idea what we were doing in the beginning. We didn’t even know how to turn on the kitchen equipment.
But we had support from our family and the other professionals in our community. The manager of our propane supplier, Jesse Joseph, taught us how to turn on our equipment.
He introduced us to some great members of the community, who helped too–and who continued to introduce us to people who were willing to show us what it took to be successful.

The people who make up our community as a whole, who dined with us initially (then gave us a second chance even after a series of nightmare services) made–and continue to make–Paradiso a possibility.
I cannot thank my community enough for showing up and supporting us, even when we fail.

Paradiso is the hardest thing that I have ever done.
But it is also the greatest thing that I ever done.

I think that anyone who wants to be successful as an entrepreneur should know that the community is everything.
And that serving the community is the core function of the business.
Learning how to adapt my palette to match the likeness of the people in my town was one of my greatest accomplishments, and my team creates every dish with our town in mind.Calamarata: Squid Ink Pasta, Spicy Marinara Sauce, Sauteed Calamari

Zeppoli: Fried Sweet Dough served with Warm Homemade Chocolate Sauce

Who else deserves some credit and recognition?
I could not do what I do, and would not be where I am, without the support of my mother. She is my biggest cheerleader and my absolute rock.
I can always count on her to help me with my kids or let my dogs out on a long shift.
I can also always count on her to be there for me physically when I really need her–even if that means helping tend bar or making cheesecakes for the restaurant.
Some of our recipes are her own creations, and I cannot thank her enough for helping me grow Paradiso’s success.

I also could not maintain Paradiso without the support of my team.
They help me maintain the restaurant on a daily basis, create new drinks and dishes, and provide an awesome experience for our guests.
My two managers, Emily Wilson (Kitchen Manager) and Sabryna Sterling (Front of House General Manager), have been with me since almost the very beginning and have stuck with me through all of Paradiso’s (and my own) ups and downs.
I also could not be more thankful for my two chefs, John Davison (Head Chef) and Merenda Morris (Pastry Chef), who share their incredible talents with Paradiso and its customers.
Really, everyone on my team–from my servers to my prep cooks to my dish handlers–help me keep operations running. And I cannot thank my dish handler, Alain Donnell, enough for sticking with Paradiso since our first Fourth of July celebration (where he manned the parking lot) and continuing to do whatever I ask of him.

Finally, I’d like to thank my partner for encouraging me to stick with Paradiso through COVID and changes in management. She has been an incredible thought partner and the muse for the literary inspired menu that combines my creative talents: my love of literature (and teaching English) with my love of cooking and serving the public. Her unwavering support and her own professional success helps me continue to grow as a person and an entrepreneur.Cocktail Artistry courtesy of Tyler

“we’re All Mad Here”/Bone-in Ribeye with Asparagus and Goat Cheese Whip

Website: https://www.paradisoroma.com

Instagram: https://www.instagram.com/paradiso_roma_ristorante/

Facebook: https://www.facebook.com/paradisoroma/

Yelp: https://www.yelp.com/biz/paradiso-roma-elizabeth-city

Image Credits
Adaeze Opara – Photographer Eye Candy Digital Design – Videographer