YaYa's Euro Bistro is more than just delicious food and friendly staff. As part of PB&J Restaurants Inc., YaYa's focuses on service, food quality, and price in order to fulfill the claims of the PB&J mission: "To provide a comfortable dining experience that consistently exceeds the expectations of a guest who demands only the best from a casual dining experience and to build a restaurant company that is profitable and attractive to the investment community."
YaYa's Euro Bistro is a unique restaurant concept created by Paul Khoury and Bill Crooks, co-founders of PB&J. The restaurant is named for Paul Khoury's own Yaya, which means grandmother, who was the wife of an ambassador and traveled in many European countries gathering ideas for her own special recipes.
The YaYa's "experience" is both sophisticated and fun. Upon entering, you immediately notice the mosaic tile floors, stone columns, and fabric-covered wall panels, all of which are complemented by heavy-beamed ceilings, hand-blown chandeliers, and curvy wrought-iron railings. Then, the aroma of innovative dishes, inspired by a combination of American, French, Italian, and Greek cuisines, heightens your appetite. Every selection is prepared from scratch by our highly-skilled Executive Chef Elliot Jones and his culinary team. with only the freshest natural products.
From the moment you are greeted at the door, our highly-trained staff ensures that your visit will be memorable. Each member of the YaYa's staff is trained to understand that the distinction between a PB&J Restaurant and its competitor is its commitment to quality service--service that exceeds even the highest expectations of any guest.
Isn't it time you experienced YaYa's for yourself?
Scott was born and raised in Dayton, Ohio. He Graduated from West Carrollton High School in 1989. Was a member of the West Carrollton Varsity soccer team for four years receiving all league and all state honors his junior and senior years. He Went on to attend Wright State University and The Ohio State University studying business management, computer science and accounting. His hobbies include working out, running, cooking, sports and entertaining. He has a 21 year old daughter and an 8 year old son and two granddaughters 6 and 3. He moved to Little Rock in 1997.
His restaurant career started at the age of 15. He was a busboy at a Mexican restaurant, where he raised enough money to buy his first car at 16. He steadily worked his way through ALL positions in a restaurant including host, dishwasher, cook, server and bartender. His true passion in his early 20's was bartending. He became very proficient at flare bartending and mixology. When he was 25 he was bartending at Cozymel's Mexican Grill in Dayton, Ohio when he was offered a management position. He accepted the position and was transferred to Little Rock, AR. He worked for Cozymel's for 6 years before moving on to Gaucho's Grill. He opened Gaucho's and several other restaurants in Little Rock, and Oklahoma City, alongside Little Rock restaurateur Jerry Barakat. After a brief stint as Assistant Food and Beverage Director at the Peabody Hotel, he moved on to the Chenal Country Club where he was the Bar and Banquet manager for three and a half years. Members of the country club that held the franchise rights to IHOP restaurants then recruited him. He was an Area Director with Golden Cakes Inc, DBA IHOP for 3 years. This is when the rare opportunity came along to take over his favorite restaurant in Little Rock, YaYa's. He is now the General Manager of one of the top restaurants in Arkansas.
Scott believes very much in community involvement and giving back. He volunteers on several committees including The "Wild Wines Around the World and More", which he will chair for 2014.
YaYa's Executive Chef Elliot Jones (aka "Moose") is Arkansas's newest Southerner-import. Chef Jones was born, raised and trained in the Culinary Arts in and around the Denver, Colorado area. At an early age, "Moose" realized he was destined to spend his life in a kitchen. His Welsh father was the cook-of-house and remembers young Elliot constantly tugging at his apron strings, begging to assist.
Beginning his professional career by baking breads and pastries, "Moose" rapidly moved through the various stages of a restaurant kitchen. Under the strategic tutelage of YaYa’s Corporate Executive Chef, Aaron Whitcomb, "Moose" graduated at the top of his class and was named an Executive Chef at the ripe old age of 29!
Besides cooking, Chef Elliot enjoys anything outdoors including skiing, fishing, and sailing. His personal favorite cuisine is pan Asian style and he really appreciates sashimi style sushi.