Victor Parra Gonzalez and his mother Olivia Polin own Jaguar at the Bistro, a fine dining restaurant in Youngstown, NY that combines French techniques with authentic Mexican dishes. Parra has a passion for cooking from a young age and trained in French cuisine in Montreal before traveling Mexico to learn authentic recipes. He opened Jaguar at the Bistro in 2013 with the goal of providing an affordable yet high quality dining experience using local ingredients. The restaurant has received positive reviews for Parra's unique culinary style blending his backgrounds.

1. Backgrounder
Jaguar at the Bistro is a fine dining restaurant, located at 110 Main St. in Youngstown, N.Y. The
restaurant combines French cooking techniques with authentic Mexican dishes. It embodies the
tradition and dedication of a family who is passionate about cooking.
Executive chef and owner, Victor Parra Gonzalez and his mother, Olivia Polin, opened Jaguar at the
Bistro in November 2013. The duo bought the restaurant from the previous owner in October 2013
and opened its doors in one short month.
Parra always dreamed of opening his own restaurant. He spent his childhood growing up in
Guerrero, Mexico. He then went on to study French cooking techniques in Montreal. After refining
his techniques, he spent six months travelling around Mexico. While in Mexico, he apprenticed in
humble kitchens, learning to cook authentic Mexican dishes. Seven year later, he decided to make
his dream a reality and opened Jaguar at the Bistro.
When creating the concept for Jaguar at the Bistro, Parra stressed the importance of using the
restaurant as a reminder of his heritage. The restaurant’s namesake stems from the legend of
Acapulco. In the legend, the people of his hometown, Guerrero, were considered the jaguar
warriors. Parra chose to incorporate the legend into the name to serve as a reminder of where he
came from.
Parra puts a great deal of emphasis on creating an affordable fine dining experience while using
high quality ingredients. He orders only premium foods from local suppliers. To ensure that all the
dishes are fresh, he keeps a small quantity of ingredients in the restaurant, frequently receiving fresh
shipments. Jaguar at the Bistro features 16 bottles of local and imported wine.
Once Jaguar at the Bistro is established, Parra plans to open a second location. He does not want to
create a franchise, but instead open different restaurants with different concepts.

2. 110 Main St.
Youngstown, NY 14174
Contact: Sarah Miller
716-560-1554
smille21@oswego.edu
FOR IMMEDIATE RELEASE
Jaguar at the Bistro holds Mother’s Day dinner special
$80 for a French style, five course tasting menu and two glasses of wine
Youngstown, N.Y. (May 1, 2014)- Jaguar at the Bistro, Youngstown’s own fine dining
restaurant that combines French technique and Mexican cuisine, will be hosting a Mother’s Day
dinner special. On Sunday, May 11, the restaurant will be offering a five course, 1980s French
style tasting menu paired with two wine selections. The dinner will cost $80 per person and there
will be two seatings, one at 5 p.m. and the other at 7 p.m.
“We are very excited to showcase our ability to cook classic French cuisine, despite our new
fashions,” said Victor Parra Gonzalez, executive chef and owner of Jaguar at the Bistro. “We
invite local families to bring their mothers and grandmothers to Jaguar at the Bistro for this
unique Mother’s Day dining experience.”
A tasting menu is a meal that consists of sample portions of many different dishes, served in
several courses. There is a set menu, with no substitutions. The night will consist of a
caviar/oyster dish, a mini duo potato soup, a beef entrée, chicken entrée, pork entrée, and two
classic French desserts. The food will be paired with two glasses of wine per person.

3. Parra, originally from Mexico, received his culinary training in Quebec. His personal cooking
style incorporates refined French techniques with authentic Mexican dishes. Each dish is
skillfully crafted, using only the freshest and highest quality ingredients. Parra only uses
reputable local suppliers to order from. He keeps his food inventory small to ensure maximum
quality.
Jaguar at the Bistro, located on 110 Main St., overlooks the Niagara River. The upscale
restaurant has a classic modern theme with a homey atmosphere. The dining hall will be
specially decorated with white linens and French inspired centerpieces for Mother’s Day.
This event is reservation only. Reservations can be made by calling 716-745-7141, via the
Facebook page at www.facebook.com/pages/Jaguar-at-the-
Bistro/167300616801553?sk=photos_stream, or the website at www.bistroattheoldfortinn.com.
The event is sure to fill up quickly and customers are urged to make reservations sooner rather
than later.
Jaguar at the Bistro opened in November 2013. The restaurant combines French cooking
techniques with authentic Mexican dishes to offer customers an affordable dining experience.
Jaguar at the Bistro is the only fine dining restaurant in Youngstown, N.Y. and can be found at
www.bistroattheoldfortinn.com or on Facebook at www.facebook.com/pages/Jaguar-at-the-
Bistro/167300616801553?sk=photos_stream.
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4. Fact Sheet
Location 110 Main St.
Youngstown, NY 14174
Phone 716-745-7141
Internet www.bistroattheoldfortinn.com
www.facebook.com/pages/Jaguar-at-the Bistro/
167300616801553
Cuisine French and Mexican
Executive Chef/Co-Owner Victor Parra Gonzalez
Co-Owner Olivia Polin
Front of the House Manager Jessica Wright
Hours Tuesday-Thursday 4-9 p.m.
Friday-Saturday 4-10 p.m.
Sunday 4-9 p.m.
Chef’s Style Parra uses both his French culinary training and his
Mexican heritage to create a unique cooking style.
Menu Jaguar at the Bistro’s menu offers authentic Mexican dishes
that incorporate French techniques. Parra uses only the
freshest and highest quality ingredients to create premium
dishes. He rotates the menu often and prides himself on
providing quality dishes for reasonable prices. Jaguar at the
Bistro features 16 bottle selections of local and imported
wine.

5. Prices Appetizers $7-$10
Entrées $14-$24
Desserts $7-$9
Interior Jaguar at the Bistro looks over the Niagara River. It is an
upscale restaurant with classic modern themes and a homey
atmosphere. Each table is decorated with black linens and
floating orchid centerpieces. Customers can enjoy the warm
fireplace on cold nights and piano music on Saturday
nights.
Seating Capacity The dining room holds 101 people, with a private dining
room holding 45 people. The wooden bar seats ten people.
Private Dining Options There is a separate room for catered, private parties.
Reservation Options Reservations are recommended.
Please call 716-745-7141, go to
www.bistroattheoldfortinn.com, or visit Facebook at
www.facebook.com/pages/Jaguar-at-the Bistro/
167300616801553.
Attire Business Casual
Wheelchair Accessible Yes
Credit Cards Visa, MasterCard, Discover, and American Express
Media Contact Sarah Miller
smille21@oswego.edu
716-560-1554

6. Victor Parra Gonzalez
Executive Chef and Owner
Executive chef and owner of Jaguar at the Bistro, Victor Parra
Gonzalez, developed a passion for food at a very young age. From
the time he was a child, he dreamed of opening his own restaurant.
After seven years in the food industry, his dream became a reality
when his mother and him purchased Bistro at the Old Fort Inn in
Youngstown, N.Y. The now popular restaurant, Jaguar at the Bistro,
combines his Mexican heritage and astute French training to create
a fine dining experience unlike the rest.
Before opening his restaurant, he was a loyal member of the Seneca
Niagara Casino located in Niagara Falls, N.Y. During his time at
the casino, he served as a sous chef to the Western Door Steak House and then the Thunder Falls
Buffet. While at the buffet, he oversaw a $7 million re-launch. His duties as sous chef ranged from
scheduling to ordering inventory and training new employees.
During his seven years in the industry, Parra gained a vast amount of cooking experience. Prior to
working at the casino, he was a sous chef at Kunio San located in Mexico City. He also served as a
chef at Ecole Hotelier des Lauren Tides, Hotel Delta Centre Ville, and La Cochera. These positions
helped him to refine his cooking skills and learn the ins and outs of the restaurant industry. Parra also
worked at the Quality Inn Buffalo Airport as a guest service manager and Barton Hill Hotel as a front
desk clerk.
In 2007, Parra graduated with a culinary degree from Ecole Hotelliere de Laurentides, located in
Montreal. Ecole Hotelliere de Laurentides taught him French cooking techniques. He also travelled
around Mexico for six months, apprenticing in humble kitchens, learning authentic Mexican recipes.
He received an additional associate degree in hospitality management in 2010 from Niagara
Community College.
Parra won the 2007 Concurse Releve Hydro Quebec culinary completion in Montreal. He also came in
second place during the 2007 Bourse Therese Duval culinary completion held in Quebec.
Parra is fluent in English, French, Quebecoise, and Spanish. He currently resides in Niagara Falls, N.Y.

7. Story of Jaguar at the Bisro
Jaguar is a restaurant that embodies the tradition and
dedication of a family that is passionate about cooking.
At jaguar we seek to bring the best of Mexican food with
A refined French approach that can assist our guests to dive into the
rich and beautiful culture that comes from Mexico.
Executive Chef/Co-Owner
Victor Parra Gonzalez
Co-Owner
Olivia Polin
Appetizers
GUACAMOLE SERVED TABLE SIDE $8
A creamy and refreshing blend of diced avocado with diced tomatoes, minced onions,
fresh cilantro and lime juice seasoned with sea salt
SEAFOOD CEVICHE $10
Marinated selection of the freshest seafood, in a citrus tomato sauce that includes minced tomatoes,
minced onions, green olives, minced jalapeno peppers and freshly chopped cilantro
QUESADILLA $9
Chef inspired seasonal quesadilla stuffed with the finest Mexican ingredients
CHICKEN TAMAL $7
Corn husked steamed tamal filled with chicken braised in mole sauce, adorned with sautéed corn
brunoise of red onions and sliced jalapeno peppers
Soups
TORTILLA SOUP $7
Traditional mild juagillo pepper in a steamy tomato broth, served with crumbled queso fresco,
perfectly fried tortilla strips, diced tomatoes and Mexican greens with a quenelle of crema fresca
CORN ESQUITE $8
Slowly simmered corn topped with citrus aioli, dried crumbled cotija cheese and chicken leg confit
AZTEC CONSOME $8
Traditional white consome finished with hominy, diced onions and slow braised pork
Entrées
CHICKEN WITH MOLE SAUCE $15
Braised chicken thigh smothered with a mild classic chocolate and pepper sauce
Served with a puree of sweet potatoes
TILAPIA AL JAGUAR $17
Pan seared tilapia covered in an almond and white cheese sauce torched table side and
topped with pickled red onions and sliced almonds
NEW YORK STRIP WITH MEXICAN CHUTNEY $20
Flawlessly grilled 12 oz NY Strip steak with a mild chutney of heirloom tomatoes and shallots
SHRIMP PUERTO MARQUES $ 18
3 tiger shrimp served over a bed of diced Mexican fruits and perfumed with corn husk smoke
PORK SHANK WITH TOMATILLO SAUCE $ 24
Oven braised pork shank served with a refreshing tomatillo sauce over a succulent Idaho potato purée
Desserts
TEQUILA FLAN $8
CHOCOLATE AND CHURROS $9
ARROZ CON LECHE $7
ATOLE DE CALABAZA $7