Executive Chef Michael Barber
Michael Barber began his culinary career at the age of 12, working at Restaurant X, now known as Bully Boy Chop House, in Congers, NY as a Utility Steward where he worked various jobs until the age of 18, before heading to the Culinary Institute of America to earn his degree.
Prior to joining Hyatt, Barber served as Sous Chef at the Adams Mark Hotel in Orlando, Florida. Barber joined Hyatt in 1999, starting out as a Chef Tournant at Hyatt Regency Orlando International Airport. From Orlando, Barber went to Hyatt Regency Dallas, before moving to Hyatt Regency DFW as the Executive Sous Chef. Barber transferred to Hyatt Regency Atlanta in 2004 as the Executive Sous Chef at the 1,260 room hotel. He then was promoted to Executive Chef at Hyatt Regency Washington on Capitol Hill and 834 room property before joining the Hyatt Regency Saint Louis as Executive Chef.
A native of New York, Michael Barber graduated from the Culinary Institute of America in 1995 with an Associate degree in Occupational Studies in Culinary Arts. Barber moved to St. Louis in September with his wife and two children.
Prior to joining Hyatt, Barber served as Sous Chef at the Adams Mark Hotel in Orlando, Florida. Barber joined Hyatt in 1999, starting out as a Chef Tournant at Hyatt Regency Orlando International Airport. From Orlando, Barber went to Hyatt Regency Dallas, before moving to Hyatt Regency DFW as the Executive Sous Chef. Barber transferred to Hyatt Regency Atlanta in 2004 as the Executive Sous Chef at the 1,260 room hotel. He then was promoted to Executive Chef at Hyatt Regency Washington on Capitol Hill and 834 room property before joining the Hyatt Regency Saint Louis as Executive Chef.
A native of New York, Michael Barber graduated from the Culinary Institute of America in 1995 with an Associate degree in Occupational Studies in Culinary Arts. Barber moved to St. Louis in September with his wife and two children.
No comments:
Post a Comment