Rising Stars: Meet George Barker of San Juan Capistrano

Today we’d like to introduce you to George Barker.

Hi George, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I grew up in a family that owned a restaurant and later a cafe in a town called Brighton. From the age of 10 i was helping run food, working as a barista and eventually as a server. Fast forward a few years, university and many restaurants jobs, i was working in London as a consultant. In 2017 I quite my corporate job in London and moved to California to open a food truck called The Hungry Royal. The food truck was a way of learning my new surroundings, seeing if i enjoyed being an employer and a boss and if i wanted to eventually step into a restaurant space. I found our current building in 2018 and after about 18 months of planning and construction I opened Mayfield in August 2020. I wanted to build the restaurant I want to eat in, bright & vibrant with food that is centered on great seasonal produce but with a Levantine sensibility so a lot of our flavors and spices are drawn from the Middle East and North Africa.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Nope! We broke ground on construction the week before the pandemic and opened in the middle of August 2020 when outdoor dining had just started before having to shut down again for the holiday period. Outside of that, every restaurant goes through bumps in the road with staffing, business levels, equipment breaking etc etc but it’s just how you deal witht them and keep pushing to improve everyday.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
We’re located in a small town in Southern Orange County and consider ourselves a true neighborhood restaurant, but one that brings something a little different to the area. Our food draws inspiration from the Levant — an incredibly rich region of the Middle East and North Africa with vibrant flavors and spices.

I’m especially proud of our cocktail program, led by Connor Jones. I dine out often in LA and travel quite a bit, and it’s rare that I come across a bar program I’d trade for ours. Connor and the team consistently create drinks that feel fresh, thoughtful, and genuinely exciting.

Our wine club and wine list are another point of pride. When we opened five years ago, most restaurants and shops in the area leaned heavily on generic supermarket wines. We wanted to change that by highlighting small, artisanal producers from around the world — people farming organically or biodynamically, working with unique terroirs, and making wines with character.

At the heart of it all, our goal with Mayfield is simple: to be the neighborhood’s favorite restaurant. We want to be the place people bring their friends when they visit, the spot that feels both familiar and special, and a place that reflects the best of our community while still surprising you each time you sit down.

What quality or characteristic do you feel is most important to your success?
I’m just one person in a team of 50, and there’s no way I could be the one serving every guest, cooking every dish, or making every drink. Our success comes down to hiring people who bring genuine warmth, who find what we do exciting, and who want to share that energy with others. Just as importantly, they’re people who are always looking for ways to push the restaurant forward and make us better.

For me, the biggest compliment isn’t about a dish or a cocktail — it’s when a guest tells me what a great team we have. That tells me we’ve built something stronger than any one individual.

Contact Info:

• Website: https://www.mayfieldoc.com/
• Instagram: @mayfield.oc
• Facebook: https://www.facebook.com/Mayfieldoc/
• Yelp: https://www.yelp.com/biz/mayfield-san-juan-capistrano