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3214 W 23rd Street Panama City, Fl 32405 Lunch M-F 11am-2pm Dinner M-Th 4:30-9:30pm Fr/Sat 4:30-10:00 850-481-0354

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ChefChris Infinger

“Mac and Cheese with Beanie Weenies” Chef Chris Infinger says with a smirk when asked about his favorite food to cook at home. Born and raised in Panama City, Florida, Chris Infinger has a deep founded passion for local flavors and local sources for all of his creations. His cooking style being best described as “Driven by the Gulf Coast, Inspired by Local and Seasonal Sources”. Having cooked around the State of Florida during and following his formal training at Florida Culinary Institute in West Palm Beach, Chef Chris Infinger has worked with such restaurants as Cucina Dell Arte in West Palm Beach and 30 Degree Blue in Panama City before taking the reigns at g.Foley’s, Chef Chris is well known for combining the right local ingredients to continually tempt your palate while challenging your taste buds. Possibly one of the youngest college instructors in the State, Chef Chris loves teaching others how to grow their skills while inspiring their creativity as culinary artists.
“The Florida Panhandle is very much my home, and I consider what I do to be driven by what the people do here. Bay County’s food scene is derived very much from the low country of the Carolinas and the deltas & bayous of Mississippi and Louisiana. We have an abundance of resources that surround us here in the panhandle from world class seafood to some great local farms in our north parts. I take everything I can from these places and prepare it so that you as the dinner can taste the quality, while also giving you backstory on the people who behind the scenes make it really work.”
Chef Chris is married to his wife Brittany and they have two children (Vivianne and Wrangler).

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“They say you always go back to your true love. For me it has been the restaurant business. My very first job was in a restaurant and once it’s in your blood, well, I truly love what I do.” A restaurant can be one of the most fun places to work and can be some of the longest hours and require more dedication than you can imagine. When you realize that guests are trusting some of their most special occasions to you, there is a lot of responsibility involved to make every dinner just right. I’ve been managing local upscale restaurants the majority of my career and from learning to work with the different personalities of the staff, to the magic that happens behind the scenes so that we can always put forth our A game to the guests, every day is fun and challenging at the same time. I have loved being at g.Foley’s and I won’t let the secrets out just yet but you are gonna love what we have in store in the months to come.

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