Paragary Restaurant Group
Matt Kinghorn is an experienced professional with a background in both government analysis and the hospitality industry. Currently serving as an Associate Governmental Program Analyst at the California Department of Pesticide Regulation since October 2020, previous roles within the department include Staff Services Analyst, Personnel Specialist, and Office Technician. In addition to government work, Matt has a robust hospitality background with Paragary Restaurant Group, where roles have included Banquet Server, Marketing Assistant, and Private Events Assistant since October 2018, alongside prior managerial experience at WM Restaurants and as General Manager at Paragary. Contributions in the community relations sector were made while working at Job Journal, and earlier roles have included social media and tutoring positions. Matt holds a Bachelor of Science in Business Administration with a marketing concentration from California State University-Sacramento.
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Paragary Restaurant Group
PRG has been recognized and respected throughout Northern California for its unique brands, consistent quality, and maverick restaurant concepts for decades. Starting in 1969 at the age of 22, Randy Paragary opened his first establishment, a bar named Parapow Palace, at the corner of 30th & O Streets in Midtown Sacramento. In 1974, Paragary opened his first restaurant, an Italian eatery named The Arbor. Paragary’s Bar and Oven opened in 1983 and marked the first wood-fired pizza in all of Sacramento and the official launch of Paragary Restaurant Group. Owned and operated by Randy Paragary, wife Stacy and Executive Chef Kurt Spataro, PRG remains based in California’s capitol city. PRG operates twelve stores, including Paragary’s Bar and Oven, Cafe Bernardo (two in Sacramento, one in Davis), Esquire Grill, Spataro Restaurant and Bar, Cosmo Cafe, Centro Cocina Mexicana, Monkey Bar, and Bar R15. PRG provides guests a combination of food, service and atmosphere that is true to each concept, high quality, and consistency. PRG enhances the dining experience by using the freshest and finest ingredients; produce, meat and seafood are delivered each morning from local vendors, most of which is organic and sustainably farmed. Menus change based upon seasonal availability. Breads and desserts are baked fresh at a private Paragary's Bakery and delivered daily. In addition to fully stocked bars, PRG offers comprehensive selections of wines.