Rooftop Deck Live Music
Every Friday & Saturday 9pm – Midnight
When Mark Boor embarked on his full-time culinary career twenty years ago, he never imagined he would end up back on a boat. Prior to working in the restaurant industry, Boor served two tours for the U.S. Coast Guard and Navy. With no formal culinary training, Boor learned everything he knows about cooking through his travels and adventures. Boor started out as a kitchen dishwasher at 17 and moonlighted in restaurants during his time in the service. After completing his tours, he settled in Indianapolis and began gradually working his way up in the ranks of the culinary world.
Originally from the midwest, Boor has worked in restaurants across the country—from the four-diamond Omni Severin Hotel in Indianapolis, to the Columbia Restaurant on St. Armands Circle in Sarasota, to Trio Bistro in Cincinnati. No matter where he was, Boor’s passion has always been preparing unique, flavorful seafood dishes. His favorite thing about cooking with fish is that it can be manipulated so many different ways with texture and accompaniment.
Along with his wife and four children, Boor moved back to the Sunshine State five years ago when he took over as Executive Chef for Fulton’s Crab House. Boor is committed is to turning Paddlefish into Central Florida’s best seafood house. He’s been crafting a new and improved menu for Paddlefish for over two years now and has also been helping design the restaurant’s new kitchen to accommodate it. Boor is excited to debut the final dishes to the public later this Winter and is especially proud of the heart-healthy kid’s menu he developed with his own family in mind.
With more than 20 years of experience in the restaurant industry, Jimmy Kraus has a passion for taking care of guests and creating timeless, memorable experiences for them. Raised in Santiago, Chile, Kraus’ fondest memories growing up involve gathering around the table with family and friends to enjoy a great meal. That sense of togetherness and bonding over food and drinks is what inspired Kraus to get into the restaurant business.
Kraus spearheaded the development of Paddlefish’s impressive beverage program. For Kraus, wine has a spiritual aspect like a song and can take people back to a different moment in time, so he took his job crafting Paddlefish’s extensive, 179-bottle wine list seriously.
The father-of-four holds a degree in hospitality management from Florida International University and put himself through school by waiting tables. Prior to joining Levy Restaurants, Kraus held leadership positions at Grand Luxe Cafe and Rare Hospitality. He took over as General Manager for Fulton’s Crab House in 2011 and is excited to steer the restaurant in a new direction with Paddlefish. Along with Executive Chef Mark Boor, Kraus hopes to establish Paddlefish as the best seafood house in Central Florida.
Marian Ream handles private events and group sales for Levy Restaurants’ Orlando properties located at Disney Springs: Paddlefish, Portobello and Wolfgang Puck Grand Café. Ream has been with the Chicago-based restaurant and foodservice company for more than 23 years and has experience handling events of all sizes, from 20 people to 1200. Her approach to working seamlessly with her guests and the team to make sure each event is unique and special has earned her three Levy Legends, which are awarded to employees who go above and beyond their job responsibilities.
Prior to joining Levy Restaurants, the Pennsylvania native worked as a food and beverage manager for restaurants at Walt Disney World. When she made the move to Levy in 1993, she managed the sales department for Fireworks Factory, Portobello Yacht Club, Wildhorse Saloon and Fulton’s Crab House. Currently, she plans private and group events for Portobello, Wolfgang Puck Grand Café and Paddlefish.
Ream is an active member of Meeting Professionals International (MPI), Visit Orlando, Experience Kissimmee, Party Partners of Orlando, The Private Dining Collection and the Walt Disney World Participant Association.