Our restaurant draws inspiration from the culinary riches of Spain - infused with Moroccan traditions from across the Gibraltar and Indian influences that travelled west along the same seas. Centuries of interplay between these food traditions and lands inspires our Iberian fusion plates.
We also bring you the best of modern day Spanish cuisine, a sophisticated mix of traditional classics artfully interpreted through a contemporary lens, tracing through the eclectic regions of Spain, from the southwest coast of Andalusia to the Basque and Galician regions to the north, and then east to Catalonia. These creations are the fruits of our labor and are the result of years of joyful research from extensive travels throughout Spain, much like gypsies on a culinary adventure.
Gypsy Kitchen truly is our rite of passage, representing our inner passion to explore and create so as to bring you a taste of some of the best culinary gems and flavors that this region has to offer. We truly hope you enjoy these creations that tribute to great Spanish traditions and people, so savor deeply, sip robustly & speak loudly as you’re among friends...salud!
Enticing patrons to become guests for life is a major focus for Chef Gary Finzer in his role as Executive Chef of Gypsy Kitchen a sheik and complex Spanish tapas restaurant in the new Buckhead neighborhood of Atlanta Georgia. His method is simple – create just the right balance of European ambiance, uncommon spices and delicious yet innovative dishes.
Finzer’s goals are as lofty as his experience. He most recently worked at Bacchanalia, where he gained experience and exposure in every kitchen position. Not only did he ultimately oversee ordering for all five restaurants owned by James Beard Award-winning chefs Anne Quatrano and Clifford Harrison, he assisted with recipes and photos for Quatrano’s cookbook. As chef de cuisine at Star Provisions, his skills at menu and staff development earned him local and national recognition.
A graduate of New York’s prestigious French Culinary Institute, the Michigan native began honing his skills in New York as a line cook at Guastavino’s, before becoming a saucier/sous chef at Picholine. “I’ve been fortunate to work under such respected chefs as Guastavino’s Daniel Orr, Craft’s Tom Colicchio and Marco Canora and Picholine’s Terrance Brennan and Craig Hopson. Each helped me understand the importance of using fresh ingredients and preparing them properly.”
It was the opportunity to work at Bacchanalia that led Chef Finzer back to Atlanta, a city that had piqued his interest since earning his bachelor’s degree at Emory University. Although he’s worked for so many notable chefs, it was Finzer’s teenage experience at a small restaurant, Mary T's, near Ann Arbor, Michigan, that ignited his passion for becoming a chef. He also credits his family for helping him develop his taste for a wide array of foods. “I always remember one family vacation in California learning about different cuisines, and enjoying fresh seafood that was not readily available in Michigan.
Finzer and his wife live near Vinings with their two sons. On his off days you can usually find Chef at the YMCA having a long swim, and somewhere near Buford Highway enjoying the global culinary treasures that Atlanta is famous for.